- Jul 20, 2017
- 2
- 10
I'm Dave from Atlanta, GA. Two years ago, we bought a Masterbuilt 40" electric smoker and have gotten some amazing results with pulled pork butt and brisket. I created an account when our power went out for a couple hours. I'm still, as I type this waiting for my two pork butts to finish what looks like a 18 hour cook. Looking forward to learning some more.
Here's my formula - brine for 36 hours in a mix of orange juice, coke cola (or Dr Pepper), salt and chili powder. My rub consists of salt, onion powder, chili powder brown sugar, mustard powder, white, black, and red pepper. My cook is on 220 with oak barrel chips, at 165-170 internal, I wrap in foill and push through the stall. Usually, I find myself bumping the temperature up to 250 to bring the internal temp up to 202. I don't mind losing the bark with the foil - pulled it all mixes together and tastes amazing.
Here's my formula - brine for 36 hours in a mix of orange juice, coke cola (or Dr Pepper), salt and chili powder. My rub consists of salt, onion powder, chili powder brown sugar, mustard powder, white, black, and red pepper. My cook is on 220 with oak barrel chips, at 165-170 internal, I wrap in foill and push through the stall. Usually, I find myself bumping the temperature up to 250 to bring the internal temp up to 202. I don't mind losing the bark with the foil - pulled it all mixes together and tastes amazing.