This time out its a 8 pound bone in pork shoulder. Hit it with the rub and onto the MES it went.
Last one took just about 2 hours per pound as well @ 240. I also spray the meat down with apple juice every hour or so for the last 4-5 hours. I do not wrap the pork either... Gotta love that well formed bark.
Your right it's done when it's done...#1 mistake is to try and rush it. I plan to finish a few hours early if possible....cooler keeps the meat nice and hot for a while.
No real scientific method to my rub....just experimenting right now....I really should keep a log and measure out the items, this one turned out great.
This one was:
Dried Onion Flake
Just curious as to what smoker you are using that you can open up "every hour for the last 4-5 hours to mop it"? I cooked a turkey breast and was opening the door on my 30"MES once an hour 5-6 times and it took me 12 hours to finish cooking an 8.3 turkey breast. I missed something along the way. And realize, that was only my 2nd attempt at smoking. I'm now checking the accuracy of the temp sensors against a mercury thermometer. But, hey, what ever works.
I do place my meat on the center rack...just above the MES 40 internal temp probe.
I noticed when I did some chicken that the racks definitely can cook a bit different depending on level...something to keep in mind if using more than 1 rack.
I also only opened the door for a few seconds to spray with apple juice from a spray bottle and then closed it right away...not really mopping. Like Lovethemeats said, mine also only will vary a few degrees doing this and recovers very quick.
from the pictures, it appears that you have both of your smokers indoors on a carpeted floor? Very interesting especially since I will be moving into an apartment where I'm sure they will not let me have the smoker outside on the wooden porch. If this is so, how to you exhaust the smoke to the outdoors?