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[omp smoker]

I have had experience smoking game in a charcoal smoker but just got a new digital electric Mastercraft for Christmas. Have been looking at this forum to get some advice on how to with the latest equipment. I am using my new smoker for the second time, have two racks of ribs, a pork shoulder and some kielbasa in there right now. I have the temp set at 215 (I always slow cooked at 200 degrees, I know everyone says 225 but seemed a bit high?), a probe in the shoulder, apple juice in the water tray, and pecan chips with the vent wide open. Any other input would be greatly appreciated. What temp for the shoulder to go into foil? How long for the sausages?

 

[SmokinAl]

Welcome to SMF!

The sausage will probably only take about 3+ hours.

Take them to an IT of 160.

If I decide to foil I usually do it when the shoulder stalls, which is usually around the 160-170 range.

Your shoulder is going to take forever at 200-215, since it won't be done until it hits about 205 IT.

I smoke my shoulders at 270-280, they get done much quicker & are just as tender & juicy as low & slow.

And at that temp, they very seldom stall.

Good luck!

Al

 

[omp smoker]

Thanks Al, just pulled the sausages after three hours, they look great, will kick the heat up a bit, the shoulder is at 145 IT will foil at 165. Excited for the ribs, foiled them after three hours, will go two more. If we plan to eat them later, can I warm them up then instead of the last hour uncovered now? Not sure what to do in this situation.

 

[gary s]

  Good afternoon and welcome to the forum from a cloudy and cool day here in East Texas, and the best site on the web. Lots of                        great people with tons of information on just about everything.

        Gary

 

[joe black]

Welcome from SC. It's good to have you here.