Sorry for not including the smoker I'm using--I have the Smokette Model 009. I usually let the butts smoke at 215 degrees for 10 hours or so and then mop (with Smokin' Okie's Apple Cider Vinegar Mop--excellent, by the way!) every 2-3 hours until the butt(s) are done. The bu...
Just a pork butt with bone in or something else? I am getting ready for my first KCBS comp with my FEC_100 and im a little confused on some of the different names of product here and there...Any advise would be great and helpful to a rookie on the comp train out here in ...
Pulled Pork or Chopped Pork Boston Butt Summary: Buy a pork shoulder, Boston butt or picnic Apply “It’s My Rub!” Power Blend or Smooth Blend with Kosher Salt (best vacuum seal for 5 days, but at least apply 8 hours ahead) Stabilize smoker at 250 degrees at the dome level for indi...
During that time, I got the smoker ready. I put all 25 pounds in at once and turned the smoker, a SM020, to 150 degrees and no wood. This dries out the outside of the meat and a glaze-like shell is now covering the meat. I think this keeps the bacon from drying out. Now, ...