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  1. johnnie2130

    Pork butt doesn't plateau?

    I took one of the smoker at 175 because I'm going to slice it. Is it ok even if it didn't reach a plateau?
  2. johnnie2130

    Pork butt doesn't plateau?

    I had two pork butts on my MES. I smoked them at about 240 degrees. I just pulled one at 175 to slice. The other will come off at 200 to pull. The first one never hit a plateau. The second one is at 175 and slowly climbing. Do all pork butts hit a plateau? Did I do something wrong? It seems...
  3. johnnie2130

    Pulled pork times

    Thanks! I wasn't sure.
  4. johnnie2130

    Question about 3-2-1 Method

    For baby backs I did 3-1-1/2. Others do 2-2-1. Either way seems to work fine.
  5. johnnie2130

    Pulled pork times

    I have two 5 lb pork butts smoking. I want to pull one and slice the other. Once the internal temp gets to 165, I was going to wrap both in aluminum foil. I'll take the one to slice off at 190 internal and the one to pull at 205. Does this sound right?
  6. johnnie2130

    Masterbuilt temperature question

    It's about 5 p.m. now. My temp has been staying around 235-240. The MES temp is about 8 degrees higher. Just opened the door to spray with apple juice and it dropped from 235 to 190. Hopefully it will go back up quickly. Is the temp supposed to drop so far so fast? The door was only open...
  7. johnnie2130

    Masterbuilt temperature question

    At about 3:15, temp increased to 265, so I turned it down to 240. According to the instructions I got from here, this meat needs to cook between 225-240. After setting at 240, my smoker temp dropped to 220 and was still going down. I changed temp back to 250 and it's increasing a few degrees...
  8. johnnie2130

    Masterbuilt temperature question

    This is what I did yesterday. Today, I decided to try it again. I pre-heated to 275+ with no problem, just like yesterday. After preparing the meats (two 5 pound pork butts), I put them in. The temp dropped from 275+ to 177 while the door was open and I was putting the meat in. The temp...
  9. johnnie2130

    Masterbuilt temperature question

    I'm not using an extension cord and the voltage is ok.
  10. johnnie2130

    Pulled pork times

    Thanks for the answers guys.
  11. johnnie2130

    Pulled pork times

    I just want to make sure I understand this. Once it's been in the cooler for two hours, then pull it in a foil tray. Then put the pork in zip lock bags and place in the fridge. Save the juices from the foil tray, put in a container and place in fridge. The next day, take out the pulled pork and...
  12. johnnie2130

    New from Baton Rouge

    I'm a newbie from Louisiana too. You'll find out all you need to know and more on this forum!
  13. johnnie2130

    Pulled pork times

    If I want to smoke a pork butt today and not eat it until tomorrow, how should I plan the timing? I read where several leave the butts in a cooler for 1 or 2 hours before pulling. I read in another thread where somebody fell asleep and ended up not pulling it for about 7 hours. Any suggestions...
  14. johnnie2130

    Masterbuilt temperature question

    Yesterday I tried two different 'tests' with my MES. First, I set the temp to 275 with no water in the pan. in about 45-50 minutes it was at or above 275. Next, I did the same thing, but filled the water pan at least half full. In about an hour the temp was at or above 275. The damper was open...
  15. johnnie2130

    Need some gloves

    any opinions on these gloves? http://www.amazon.com/Steven-Raichle...2807523&sr=8-1
  16. johnnie2130

    Need some gloves

    i noticed that white might get a little dirty. lol
  17. johnnie2130

    Need some gloves

    oh. i'm sorry to hear that. j/k
  18. johnnie2130

    Need some gloves

    i like that glove. is that one that you can use to move meat on racks, pull out the racks, etc? i got a ET-73. it works good.
  19. johnnie2130

    Need some gloves

    where is that thread? i can't find it.
  20. johnnie2130

    Need some gloves

    An Auburn fan in Louisiana?
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