Recent content by gundo

I thought the same thing, so I did check the temp. inside the smoker BEFORE this last smoke, and during the first 15 minutes, there was a 15 degree difference after that it seemed to even out.  

Everyone, Thanks for all the replies.  I actually forgot to add water to the water pan.  just thought of that when Eric mentioned it.   Will the hotter temps do anything to the tenderness of the PP?  I mostly read to smoke at 225.... I figured next time its going in at about 2am.. Rob

Smoked two (2) ~4lb. boston butts in my MES @ 225 for 7 hours and achieved very little if any bark.  The day before I put on mustard and used Billy Bones B.B.Q rub, and wrapped them in glad clear cling wrap and put in fridge overnight.  The next morning (6am) pulled them out of fridge while...

No I pulled it at the 160* mark and wrapped it in foil.  SO its ok to continue to cook (NOT wrapped) to get better bark?  At what point if any is it too late to wrap?  Thanks for the help!

I've smoked a 3.5# - 4# boston butt a couple of times.   My process:  set temp @ 225*.  Smoke to 160* (about4 hrs), wrap in tin foil till 195* (about 3hrs), rest. enjoy My results, boned pulled easily out, flavor was good, but was lacking bark.  I keep hearing ALOT about bark is good, and I'm...

Signing up to learn a little more about smoking!!!! Bought my first smoker (Masterbuilt 30" Electric Smoker) a little over a month ago, and have been using just about every weekend.  Wife is getting a little over pulled pork, but I'm loving the ribs.  Will be nice talking to you all.