Using the setup I posted in the propane smoker section, another test to see how it smokes. First smoke was pretty darn good but everyone was hungry so the pork butt was ready at 184 degrees. They need to learn that this stuff takes time, especially if its suppose to be pulled pork and brisket.
I always start a few hours a head of time just incase there are any problems.. and HUNGRY PEOPLE problem number one... :) Id rather have to serve slightly warm and done for a few hours that HOT and not 'right' ...Using the setup I posted in the propane smoker section, another test to see how it smokes. First smoke was pretty darn good but everyone was hungry so the pork butt was ready at 184 degrees. They need to learn that this stuff takes time, especially if its suppose to be pulled pork and brisket.
gotta do what ya gotta do. I bet it was still wonderful... :) it beats pizza from a box anyday to me :)The butts would have been done but I had a freak 40 mph wind storm and rain, had to switch to the oven after 2 hours and they stalled a bit. They wanted to order pizza and I said heck no I've been working in this since 9am lol