Nice recipe...Thanks for sharing
Thank You!!
Real Glad you like it.
Bear
Nice recipe...Thanks for sharing
Smoking two butts today using this method. Wanna try the Jack Daniels pellets as I have a bag.
Anyone try these for pulled pork? I’m second guessing myself that it might not turn out right.
Well, one thing about the Jack pellets, they burn very quickly. Only got 8 hrs of smoke from a full tray AMNPS. They did burn completely. Had to reload.
I notice not much mention of "finishing sauce" for PP. What are your thoughts? Also if I plan to use finishing sauce and smoke two days before serving, when is it best to apply sauce?
I notice not much mention of "finishing sauce" for PP. What are your thoughts? Also if I plan to use finishing sauce and smoke two days before serving, when is it best to apply sauce?
Thanks for another awesome Recipe Bear!
I need clarification. Set temp and preheated to 230*, pulled the 10lb butt out of the fridge (let it attempt to come up to room temp by sitting on the counter for an hour), put the cool butt on the smoker and the temp dropped to about 170*. 2 hours later the smoker temp has only managed to get to 205*. The directions call for 230 for a set time.... is that 230* BEFORE or AFTER the meat is put on to cook?
At the risk of butting in , I would increase the smoker temp to make up the difference between the mav and the on board .put the meat in and onboard is 225* and the mav227 is 205.
I think I figured it out..
I have a MES30 with interior dimensions of 12x15 and a drip pan of 10x12. The temp above the pan is 205 and 240 below.
Not sure where the thermostat is for the smoker, but if it is below the pan, that would explain everything.