Sunday morning starter

[softball]

Originally Posted by DannyCox

I smoke a pork butt every 2 weeks for Pulled Pork. Smoke 2 chickens a week too, just for snacking. I also do a few racks of back ribs every couple of weeks, and about once a month, smoke up a nice beef brisket. Love my Smokers, Grills and BBQs!

What Smoker are you using? I have the Weber Smoky Mountain 22" with a CyberQ II Fan and Controller. For winter, I also have the Bradley 4 Rack Electric Smoker with the Auberin Dual Probe Controller. Of course, I'm also geeked out with wireless thermometers and other fun stuff

I'm thinking of picking up a large Green Egg this year. But those are expensive puppies!

This is a true believer....lol check out the snow

[DannyCox]

Originally Posted by rhetorical

This is a true believer....lol check out the snow

That is the same remote thermometer I use, the Maverick ET-73.

I just can't get good temperature control in my WSM below about -10C. That's why I got the Bradley electric. It's insulated and with the Auberin controller, it's easy to hold temperature in cold weather. I only use the electric in warmer weather for cold smoking, like for salmon, cheese or jerky.

If you're following the video steps, I would add the injection step he talks about. Also, when you are done smoking, spray apple juice all over the butts, wrap them tightly in foil and then in thick towels. Place them in a cooler for a couple of hours before you pull, an you will have the most perfect meat and bark. It really does make a big difference.