Just giving some feedback from a gathering I cooked for over the weekend.
I have the 3D model and i did two bone in and two bone out pork butts they added up to 32 lbs all in one cook. I put the bone in on the bottom with fat cap down and bone out on the upper shelf fat cap up. Set the smoker for 240 deg and to kick down to 140 after the temp probe hit 195 I put the probe in the bottom butt next to the bone. I started the cook at 7:30 PM as I did not want to fight any stall issues. I needed them done no later than 9am. Woke up at 6:00 AM smoker had hit temp and was coming down opened the door to probe them all i didn't have to read the thermometer i knew they were good as soon as i stuck them. I let them rest in the smoker at 140 deg until 9AM then pulled them off the racks and shredded them and covered in foil.
We served them at 11:30
I had a lot of comments on how good it turned out but the best part is talking with other people who like to eat BBQ and the look i get when I tell them i did it with an electric smoker and how easy the process is.
I have the 3D model and i did two bone in and two bone out pork butts they added up to 32 lbs all in one cook. I put the bone in on the bottom with fat cap down and bone out on the upper shelf fat cap up. Set the smoker for 240 deg and to kick down to 140 after the temp probe hit 195 I put the probe in the bottom butt next to the bone. I started the cook at 7:30 PM as I did not want to fight any stall issues. I needed them done no later than 9am. Woke up at 6:00 AM smoker had hit temp and was coming down opened the door to probe them all i didn't have to read the thermometer i knew they were good as soon as i stuck them. I let them rest in the smoker at 140 deg until 9AM then pulled them off the racks and shredded them and covered in foil.
We served them at 11:30
I had a lot of comments on how good it turned out but the best part is talking with other people who like to eat BBQ and the look i get when I tell them i did it with an electric smoker and how easy the process is.
