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many thanks guys... one other question is  will the shoulder develop a better coat of bark by leaving it in to 200-205??? last weeks shoulder lacked it

boog 22... thanks... I plan on another butt next weekend... this time i'll make sure its up to 200+ b4 taking it out of the smoker, and let u know outcome...thanks

i have had a masterbuilt 40'' for 1+years... what I have noticed with beef and pork is u don't get that nice bark ... we normally smoke at 225/230.. its also tough to get em up to temp... the last brisket we did was a bit tough when taken out at 185/190... if we let it go to 200/205, I fear we...

we did a 9lb shoulder last weekend... I marinated it the day b4 with a coating of French's mustard, then a dry rub of brown sugar ,salt,pepper, paprika , onion n garlic powder, then in the fridge overnite.. preheated my masterbuilt elect smoker to 225, and smoked it for 10hrs, 190d... (8hrs...