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I am smoking 2 pork butts for Christmas dinner and have to smoke them on the 23rd. To pull or not to pull after resting is the question. What do y'all do?

...touch your meat. So I get the smoker up to 225 this morn to smoke a 9.5 lb butt. Put the butt in and close her up to begin the smoke and close the old eyes for a little longer. Well... 45 mins later I'm only showing 135 on my maverick. I crank the heat up to see if it will react but with...

Originally Posted by oldschoolbbq     Bubba, I tried to tell you earlier... PATIENCE tempers a man. You had a Stall , in Briskets they could last six , seven hrs. or more . Little trick , easy... first , we cook to temperature , now on large pieces like Brisket or Butt , figure a cooking time...

Has anyone ever had the probe on their Maverick ET 732 act up?  This morning when I began to smoke, the meat temp was reading LLL.  Now after only an hour and a half in the smoker, my 4.5 lb butt is reading 189 degrees. I've tried resyncing and all but can't come up with any other solution. ...

do all of you use to smoke with? Is there a particular wood to use with a specific type of meat or is it all a matter of each individual's taste?

I've always heard of people grilling pizza and finally decided to try it for July 4th.  Man it turned out great......don't think I've eaten any better other than a pizza joint down in Rockport, Texas. I just used the pre-made Boboli pizza, lightly spread pizza sauce, spread pesto over that, put...

I put this 4.5 pound butt on this morning at 5 a.m........man it's peaceful out at this time of the day sipping on coffee and reading this forum.  A little warm here in Texas, but peaceful nevertheless. Pork butt - pre rub yesterday evening. Pork butt - post Jeff's Rib Rub yesterday...

Does anyone have a recipe for one?  I enjoy putting a sauce like this on any kind of bbq and I've found one recipe online that is better than most that I've tried, but still not 100% satisfied. If anyone has one, please share!

Good morning all!  Brisket just went on here about 30 mins ago.  Can't wait for supper tonight! What's everyone else smoking today?

I just put my first pork butt on my Master Forge smoker.  I realized that the butt still had the skin on it, not just fat.  I didn't notice this when I applied the mustard and rub last night as I was also making fish tacos simultaneously. Do I need to cut the skin off as I still have time to do...