My Second Smoke... Pork Butt with Q View

Discussion in 'Pork' started by ima butcher, Jul 29, 2013.

  1. I was able to get my butt in the smoker today...
  2. In that last picture, I sliced a piece off (the best i could without it falling apart) just to see if I was able to get a bit of a smoke ring... Then I ate it for a midnight snack!
  3. Nice job on your second successful smoke! Looks good!

    Just to let you know though, electric smokers won't produce a smoke ring. I have an MES 40 and read on here a smoke ring isn't produced in electric smokers. It has something to do with a chemical reaction and you can search it using the search tool at the top of the page.
  4. ron eb

    ron eb Meat Mopper

    Can we get more details. type of smoker, temp,time, internal temp when pulled. I am a newbe and i am trying to gain as much know how as possible.
  5. I was using an MES30. I smoked it with apple chips, at 275* for about 6 1/2 hours (no wrapping). The internal temp was 203* when i pulled it out of the smoker. I let it rest for 30 minutes, i was hoping for longer... but I was hungry!
    I should also tell you that I made sure it had smoke for the full 6 1/2 hours.
    It turned out beautiful. I really couldn't have asked for more.


Share This Page