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    Butts - Why 200 Degrees is Important

    Finished the Sunday Butt. 15 hrs total smoke time with no wrap. Pulled the Butt out of the smoker at 200 degrees. This was my second Butt. First one pulled it out around 190 ish. Big difference in the taste of smoke penetration and the fat. The fat cap was rendered in total. Little to no fat was...
  2. O

    3-2-2 Spear Ribs Low Heat

    Tried 3 hrs smoke at 180. Then 2 hrs wrapped with 1/3 apple cider and 2/3 apple juice 180. Final 2hrs unwrapped with BBQ sauce at 225. These were amazing!! Very moist and didn’t completely fall off the bone. Had a little tug to them. Cut them in half and placed on the two higher ricks. Liked...
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    Sunday Butt

    10 hrs 183 degrees in and this butt has a good bark going. Looking forward to sharing this great snack on great day in Phoenix @ 72 degrees. Couldn’t ask for any better weather and smoked meat.
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    Green Horn - First Pork Butt

    Hi all, This was my 4th time smoking and using the Masterbuilt MB200. Wanted to thank the forum. Picked up many good ideas from y’all. Here’s the story on the butt. Prepped the 8lbs bone in butt which I paid $12.80 on sale at Frys in AZ. Last night trimmed the fat to about 1/4“ and removed the...
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