Just got my first smoker

[*michaelsean*]

(03-22-2021, 01:50 PM)WeezyBengal Wrote: Did a pork butt yesterday and wanted to try something a bit different. I ended up cooking it at 240 and let it go without wrapping it in foil at all. I got the best bark I've ever gotten but damn did it take a long time to finish. I put it on at 11 am and I pulled it at about 10 pm when it hit 196 degrees. I usually let it go until at least 200 degrees but I got sick of waiting. It stalled at 175 for like 2.5 hours. I loved the bark on it but not sure I have the patience to do that again without wrapping. It also turned out a bit dryer than the product I get when I wrap halfway through. I wish there was some kind of happy medium.

I did one this weekend.  I'm pretty sure it was still frozen in the middle, (decided Friday night to make it and pulled it from the freezer) because after four hours at 225, I had internal temps between 105 and 110.  I finally just wrapped it after five hours, and just put it in the oven.  Still took around 11 hours even after going up to 300.  Turned out really well though.  Tasted even better the next day after  sitting in all the juice  I added back in plus a healthy dose of salt.

But I'm going to have to say, I'm definitely brisket first, and I think ribs second with butt in third.  Just not the wow factor there.