Some qviews of our first attempt a using a
Masterbuilt for Smoke..
Booker taking delivery of a
20070312 .
It's important to read the manual.
Seasoning in the rain...
Using a Foodsaver to vacuum pack 4lbs of pork butt, 1/4 cup of Bourbon and a tablespoon of salt creates a thin skin of marinade around the whole piece of meat.
After looking over dozens of pork rub recipes I decided to use my Santa Maria dry rub for tritip which has a little sweetness to it.
Soul of a new machine...
Long and slow...
After 7 hours.... Houston we have a problem...
At about 4.5 hours into what was supposed to be a 6 hour smoke we hit a stall point at 175°. So I turned up the temp to 250°. At 6 hours is was only up to 184°. I finally decided to open the door and check the meat with my
Thermoworks probe, 159°. The digital thermostat was 25 degrees off. I had spent 5 hours try to smoke this pork at 200°! The temperature wasn't stalling in the 180s. I was stalling at 160°. I gave it another hour in the smoker and then it went into the oven. I got it up to 190° but at that point it most of it was was still on the tough side...
On the positive side the taste was great. The smoke was a little light because of the low temps but the combination of the Bourbon and the Santa Maria dry rub works.
Masterworks says they'll sent out a new controller card as soon has they get them back in stock... They've been out of stock for a few weeks. That should give me enough time to get
Thermoworks new ChefAlarm so I can keep track of whats going on inside this box.
The only person that wasn't disappointed in all of this was Booker...lol