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Discussion in 'Pork' started by ima butcher, Jul 29, 2013.
I was able to get my butt in the smoker today...
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!
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.
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.
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.