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  1. stroud

    smoking pork shoulder, stuck in 'danger zone'

    i am smoking a 10lb pork shoulder...i injected it (first time i've ever done this) and have been cooking for 4 hours at 240degrees to insure the shoulder will get out of the danger zone within 4 hours...only problem is, i'm at 4 hours and the shoulder is only at 131 internal...am i in trouble here?
    • stroud
    • Thread
    • Replies: 4
    • Forum: Pork
  2. stroud

    smoking brisket and having a major temp issue (not anymore, updated with QView)

    Smoking a brisket. I have my new maverick e-72 or whatever it is, the ont that monitors chamber and meat temps. The chamber temp is reading 220 while or taylor digital is reading 255! Both probes are right next to each other, not touching the grate. Both were tesated before I used them today and...
    • stroud
    • Thread
    • Replies: 14
    • Forum: Beef
  3. stroud

    smoking brisket flat with...pork fat?

    i was watching a show on the travel channel the other day and the host shot some certain kind of deer in hawaii. anyways, they were cooking it up and he mentioned that the meat is very lean so they put strips of pork fat over it while cooking to keep it moist. so i was wondering if the same...
    • stroud
    • Thread
    • Replies: 6
    • Forum: Beef
  4. stroud

    maintaining smoke in MGS (XL)...mod picture included

    recently purchased the Masterbuilt XL from BPS...found quite a few faults that are documented well throughout this forum. took care of the door leaking problem with some felt adhesive...but the major problem i am having is keeping smoke going for more than an hour at a time. as everyone knows...
  5. stroud

    HELP! in the middle of my first brisket and i need help...

    i am in the middle of my first brisket, and i need some major help i think... its a 4lb brisket and i'm about 3.5 hours in. chamber temp has been between 220-230 the entire smoke so far... the problem i'm having is the internal temp of the brisket got to 134...then started to drop. its now at...
    • stroud
    • Thread
    • Replies: 31
    • Forum: Beef
  6. stroud

    best way to monitor smoking chamber temp?...

    i am brand new to smoking and this is my first post on the forum...i bought my first smoker this past weekend, masterbuilt x-tra wide propane smoker, and smoked my first pork shoulder on sunday. so while i was doing this i used my taylor gourmet thermometer (one similar to the maverick e-7 you...
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