Was charged with supplying the main course meal for this past Easter weekend family-get together. I was pretty stoked about the whole thing and fired up my refurb'ed - BBQs Galore Bar-B-Chef Smoker for the very first time! I can't tell you how much research I did on this site and on Meathead's website. At first, I was going to step-up and try baby back ribs, but did end up going with a 7lb. Boston Butt as suggested by Chefrob.
Used the Maverick ET-732, worked like a charm. Used a water pan the entire time over the baffle and sprayed down the butt every so often with apple juice. I smoked it with mostly applewood but threw in a piece of cherry every so often as well. I did the Texas Crutch and got the internal temp up to 187 F after 11 hours,... it stalled out at 187 F for over an hour with temps holding at 230 F, so I unwrapped it and firmed up the bark. I am glad, I did because the 'Q was awesome and a big hit with the family. It's all gone!
French's mustard coated and rubbed with Texas Original,...it sat in the frig overnight.
12 hours later the meteorite came out holding at 187 F,...note the string holding the bone in just barely.
I cut the string over the bone and it started to, very slowly, slide out.
Clean bone and awesome bark.
I was pleased with how it came out. It shredded nicely with the Bear Claws and the bark had good texture.
Juicy,... and a decent smokering.
Great experience for a rookie. Looking forward to my next challenge.
XLAXX