10 pound Butt...Trimmed off the fat, Coated with honey mustard, then a rub made of brown sugar, paprika, celery salt, cumin, crushed red pepper, garlic pepper, onion powder, and salt.
Covered in plastic and stored in the fridge 24 hours. 10:30 pm I lit the AMPS filled with Pitmasters Choice and heated the MES 40 to 230. After 20 minutes I put the butt on the second rack and put in the AMPS. Gave the smoke a 20 minute boost by filling the chip loader with hickory. Turned down the smoker to 220. Got up this morning at 6:30 am to see the AMPS was still doing its job and I had half the tray to go, butts IT was 158. 9am I increased temp to 240. 10 am my IT is169.
I'm not planning on foiling, and hoping to get a bit of crisp bark. I think once I get an IT of 180 I may crank the smoker on up to 260 maybe higher to help get a crisper bark, any thoughts on this idea?