After 1.5 hours, the salmon was at 145 degrees so I took it out. It's DELICIOUS :)
I bumped up the temp from 220 to 250 to finish the sausage and pork loin. They are both looking pretty wet, and the sausage isn't getting very red/pink from smoke. Any suggestions?
I just checked the temps...
We haven't used our smoker (MES) in forever, so I went to Sam's Club today to buy some MEAT!
Here's what's currently cookin:
I used Meowey's rub with a few slight modifications.
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
We are throwing an anniversary party for my parents and somehow the RSVPs have reached 100 (don't ask!). I have a Masterbuilt Electric Smoker, 30" version.
If we can fit 4 9lb pork butts in there, that would be fantastic. Just wondering though... as I have never smoked that quantity at...
Thanks for the tips!! I ended up rubbing it with yellow mustard and a random spice blend, then threw it in along with a bunch of chicken drumsticks and some sweets and white potatoes (head start in the microwave). Everything was done in about 2 hours! DELICIOUS!!!
Thanks Gary! Didn't see this in time and that thing is already cooked!! Turned out awesome... Rubbed it with mustard and a random spice mix, smoked at 250 for two hours and it was already at 150! Got it out as fast as I could. Still tastes amazing and is pretty juicy considering that I over...