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And the finished product

Turned out good .... Just took longer than I expected. I'm still a newby to the bbq game.. Hahaha. Here's a couple pics after a 16hr smoke and 3 hrs rest in the cooler.

Well it's still on the smoker..... Think I made a mistake and put smoker thermometer too close to metal water pan and caused it think the temp was hotter than it actually was..... Anyone had this happen or think I'm right. Only reason I could think of why I haven't hit my I.T. Yet after 14hrs...

Gonna smoke this 9lb'r tomorrow. Hopefully it'll be done around 7ish hahha. supposed to be in the 40's and rainy all day..... Hope this doesn't affect my cook to much.

Ribs are done too

Got it wrapped in foil and a towel ... Resting in the cooler.

Here's the butt after 6hrs... You guys think it's looking good so far???

Ribs about to hit the smoke!!

3and half hrs in

My brother is in town for a few days from Portland OR. So I'm smoking a 8lb butt and 3 racks of baby backs. Butt is on the smoker holding steady at 230 right now haha. I'll post plenty of pics as the cook progresses.

I have a master built vertical propane smoker. It's small so I have to cut racks in half to fit. I'm going to cook 3 racks this upcoming weekend. Will the temp and cook time be the same as cooking 1 rack ?? I've always done 2-2-1 method .

I'm still new to smoking meats . I was thinking if I got it done faster with higher temp... Maybe that'd help from getting tough/ keeping more moisture in it . Does that make sense?

Cooked at 225-240 for 4hrs to internal temp of 165 degrees. Stock gauge is off some, I have oven therm that stays inside it. You guys think I should try 275-300 degrees next time??

It's a little tough on the ends.... Center is good. Any advice on that? Maybe I should've cooked on higher temp ?I had it around 225-250

Loving my mb gas smoker and thanks to this site I've been making some good meat. I'm smoking a wild turkey breast tonight , it's from one of the birds I got this spring. First time doing this hope it turns out good. Let it brine over night and injected with my spicy chicken rub mixed with...

Got em wrapped in foil in apple juice, butter and a little brown sugar.... Back in the smoker for 2 more hours Out of the foil back on Done.. Let me know what you guys think... Open to criticism

Bout to fire the smoker up and cook some baby back ribs for the first time. Gonna try 2-2-1. I'll post some pics of this 5 hr journey haha the beginning