pork shoulder butt with qview

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n2smokin

Newbie
Original poster
Jun 20, 2010
16
10
Mesa Arizona
Made a few mods to the ECB last night to try to get it to hold temp all night.  Don"t like getting up every 3 hours to stir the fire on my one night off. They seemed to work great.  I took out the charcoal pan and added a "Mr. Heater " propane burner that I had laying around.  
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Then dug out an old cast iron skillet for a smoke box. 

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Turned on the burner at medium power, filled the water pan and about 30 min later it finally got my tbs and stable 230'

While I was waiting for it to heat up I dug out the pork that I had rubbed earlier and let it come up to room temp.

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Surprisingly the ECB maintained an even 230-240 all night. It ended up taking until 1:00 this afternoon before it was done.  A 13 hour smoke.  It finally hit 195 right at 1.  I had to go to church or I probably would have let it go up to 205.  Coolered it for 3 hours while I was at church then pulled it,added a finishing sauce and served. It was almost fall apart done but not quite.  I think the extra 10' would have made it just a hair more tender. Only the second time I've used a finishing sauce and I have to say I am a believer now.  It definitely makes for some awesome PP.

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Its funny how the more you smoke, the pickier you get about the flavor, texture, look and smell of everything you smoke.  Wife thinks I have OSD!  I owe it all to you all and this forum.  Thanks a lot for the new addiction! 
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Great idea on the small gas burner, and the pork looks good to! Thanks for sharing the Q-view
 
N2 looks good!  It is fun tweaking and tuning the flavors/tastes as if it were a machine! Welcome to the addiction...thanks for the Qview!  
 
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Now that's interesting there. Your new mods to an old smoker and the pork looked tastey too.
 
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