Brand new to smoking and the forum. My friend gave me a nice Cookshack electric smoker. She has a lot of experience with smoking butts so armed with her advice I took the plunge on a 7 pound butt. She took 24 hours on hers so that's what I planned on. I liberally covered it with Meat Church's Honey Hog Hot and put it in a 225 degree smoker directly on the grate. This morning when I got up after 13 hours it was up to an IT of 171 so I covered it in tin foil and carried on. right now we are at an IT of 200 at the 21 hour mark. Waiting for that golden 203-205 then will wrap in towels and put in a cooler for 2 hours. I read some of the old threads and some were putting on the morning of . Many were not having good luck with that as it wasn't ready by dinner. I love that an electric smoker doesn't need tending . It was smoking well after 5 hours so I wan't concerned when I got up and it wasn't smoking anymore. Since I was covering it, it became an oven now. It should be at temp by the 22 hour mark.
Quick question. I see some smoke in a pan. My friend she put hers directly on the grate. It is messier that way but the smoke hits the underside. Any of you have strong opinions either way?
Quick question. I see some smoke in a pan. My friend she put hers directly on the grate. It is messier that way but the smoke hits the underside. Any of you have strong opinions either way?