Any Smokers out there?

[SMS]

I cook my pork picnic/pork butt to about 160ish then remove (up to 16 hours), cover in foil and rest in an old cooler stuffed with towels for about 45min....works awesome (someone here gave me the cooler trick).

Here's another site that has good info: www.smoking-meat.com

Just remember...Low and Slow!

 

[mikeyinokc]

When I smoke a pork butt for pulled pork, I cook it at 225-250 degrees. I don't pull it off until it reaches 190-195 internal temp. Usually takes about 15-18 hours. Then I wrap it in foil then a big towel, place it in a small ice chest for about 1 hour......It is fall apart tender and done....

 

[A5Sooner]

You HAVE to smoke a bologna. It's amazing. Get it from the deli. I usually put a mustard & brown sugar mix on it.

 

[JeremyLakey]

competitive bbq'er here, with some ribbons to show for it.

I've been cooking pork quicker, at 250-275, getting an 8 pound butt up to 195F in as little as 8 hours. wrap it in foil at 160F and you'll avoid the dreaded 180F forever as evaporative cooling takes over, and you don't get smoke into the meat after 140F anyway.

still shreds nice, and has good bark at that point, good collagen rendering too.