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  1. golftmann

    Hello from Arkansas

    Thanks for the reply Gary. Its usually pulled pork by default because when I get ready to begin serving, the 'pullers' show up. So I need to get my internal temp to 205° and then wrap it and put it in the ice chest for an hour or so, correct? Appreciate the input. Tyler
  2. golftmann

    Hello from Arkansas

    Hello from Hot Springs AR. Just acquired my father's Master built ES and am trying a pork butt in his memory and honor. Injected and rubbed last night and put in the smoker at 7:30 this morning at 235°… Going to check internal temp at the 4 hour mark. Am shooting for 180° when finished. I'm...
  3. golftmann

    Comment by 'golftmann' in media 'image.jpg'

    Good morning all. I have acquired my father's Masterbuilt Electric Smoker and am trying a pork butt today in his memory and honor. It's a little more than 8 lbs. Injected and rubbed last night and put on this morning at 7:30. Smoker is set at 235 and I plan on checking the internal temp after 4...
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