temps before stall and wrap then oven
and the chicken that got pulled and the finishing sauce and bird bacon bits
injected the meat and brined the bird(whole, thighs and brest) thurs with intending to cook saturday. but due to a few unforseen events could not get to making smoke till today.
mustard and rub, target temp 235*-240* actual 225*-235* peaked at 259*(left the area)and dipped 214*(lowest temp), stalled at 160*. wrapped and into oven and a pan issue resulted in one of the pans lagging 9*. removed from 250* oven, and placed in cooler with towels for 90min.
and pork pulled, 7 pound pile
for my first attempt at smoking pork,
VERY tasty, tender, i'm happy!
MB 'Pro' 2dr vertical propane smoker:
Nomex seals, larger water pan, foiled wood pan.
future mods: small rack in front for heatmeters and timers, chimney, rtv seal a couple spots.
shoulders went in the smoker around 2:15 into the oven at 7:30 and the first one was out of oven at 11:35 second one out 12:15.