When the temperature hit 165 I foiled them (double wrapped them in aluminum foil) and continued cooking until 205 degrees...then put in an ice chest wrapped with old bath towels and will be pulling them in about an hour or so.

They cooked in the smoker for about 13 hours....

Tim wasn't joking, he just called and he got a brinkman ,smokin pit and is buying the meat now.

:*****::*****:.....He will be addicted now...

I advized him to get some butts and some sausage for his first smoke and not to try to do a packer untill he knows how his smoker works.
Maybe i should have kept my mouth shut and i may have been buying a smokin pit cheap in a few weeks.;)

I opted for the 18 pack of beer instead of the 12......looks like this couldn't take awhile....started my marinade, goin find a thermo at the store......of course like everything else I do, this is going to get expensive.....this pit don't close up worth a crap, 1/4 inch gap or 2 in the lids......oh well, we'll see how it goes!!!

Remote thermometer baby!! Ill know the temp of the pit withoit even getting out of bed!!! Hahaha!!! I think I'm gonna like this!!!

Oh you will. Trust me.

Chicken is good to smoke. I just hit 'em with a little salt and pepper and some mesquite smoke. Excellent eating and fairly cheap.

Take some pics of the new rig and start your own thread.

My tailgating buddies are devouring this pulled pork.

Good luck Tim. And remember low and slow.

And kudos on the 18 pack.

If you run into a problem and can't get in touch with Bob then give me a call or text. I may not hear it ring but I will check it periodically

337-540-6223

I still do it the old way with charcoal and wood. It's a lot of work that way and have been thinking bout goin electric. Seems a lot easier to control and keep consistent.

It is! set it an forget it. other than adding a few wood chips every now and then.

I got one of them gas smokers from wally world, it was bent so the sticker was 1/2 off. I cook on it all the time, but three things I don't like about it.
1) the cooking space is to small
2) the water pan is to small and
3) the wood chip holder is to small.

Aside from that it does okay, LOL, it actually holds the temp really good.

Low and slow and TBS ( thin blue smoke)
you just want a wisp of smoke coming out the stack. where you can barely see it. If you can smell smoke you are smoking.

well, Im going to look into getting me a smoker, I love cooking on my grill and always wanted to get a smoker,so, Im gonna do it, gonna look up them ones yall are talking about.

masterbuilt electric smoker , get the 40 inch .
the 30 inch is cheaper but you have to cut a rack of ribs so they will fit.
i have done 54 lbs of meat on my 40' in one smoke. One longgggg smoke.

Where
 

Can you find them local or have to order them?

do a google on them, cabelas got'em for 429.00

MES 40
 

If they have any left Sams club has the mes 40 for around $300

If you buy from cabelas or bass pro make sure and check the online price . The stores will usually match or beat the on line cost.

probably be a while. Saving for the Mouse for this Christmas. Maybe I can get one for Christmas.

Thanks for the info

Just put two brisket in my mes offshore now time to sit back