Hey all,
I picked up a pork butt (about 7 lbs) and want to run it through my new MPS...
Any advice? The cooking chart that came with the smoker is less than helpful, and I'm seeing cook times of 6 hours to 14 hours, although those appear to mainly be electric and wood types.
I'm currently using a CI pan placed on top of the chip pan - is it better to pull that chip pan and place the CI directly over the burner?
How much time (roughly) will I need? I'm in SC, so it's gonna be in the 30's-40's for the next few days.
Wood: I've got a bag of apple chips - thinking of using those. Is a chunk/chip combo best?
Temps - I just did a smoke of chicken pieces that took 2 hours @ 215 Avg. to get IT of 160.
What should I be looking for on this?
What is this "stall" I keep seeing? It seems like everything just stops for a couple of hours and you just need to gut it out?
SO MANY QUESTIONS!!!!
Anyone with MPS experience that can help???
I picked up a pork butt (about 7 lbs) and want to run it through my new MPS...
Any advice? The cooking chart that came with the smoker is less than helpful, and I'm seeing cook times of 6 hours to 14 hours, although those appear to mainly be electric and wood types.
I'm currently using a CI pan placed on top of the chip pan - is it better to pull that chip pan and place the CI directly over the burner?
How much time (roughly) will I need? I'm in SC, so it's gonna be in the 30's-40's for the next few days.
Wood: I've got a bag of apple chips - thinking of using those. Is a chunk/chip combo best?
Temps - I just did a smoke of chicken pieces that took 2 hours @ 215 Avg. to get IT of 160.
What should I be looking for on this?
What is this "stall" I keep seeing? It seems like everything just stops for a couple of hours and you just need to gut it out?
SO MANY QUESTIONS!!!!
Anyone with MPS experience that can help???