Everybody asks me how far the wireless readout actually reaches. I don't know, I've never made it past the easy chair! BTW, ribs at halftime is just awesome!
You may want to check a few recipes. That temp sounds low to me for what you are doing, taking too long can dry stuff out. I think a higher temp, and cooking to an internal temp, may give you a better outcome. I've not done pork, but have done moose roasts. If you want smoke flavor, smoke an hour or two, then put in a roasting pan, covered, 250-275 4-6 hours and it falls apart. I'll put chicken broth 1/2 way up the meat in the pan. Makes great gravy too. I usually use a slow cooker or oven for the 4-6 hour part.
Figuring out your recipes and your smokers personality is fun. I think you are on the right path. One thing I have done is to warm the meat at 120 or so, couple hours, once it is 100 or so inside, raise the temp to where I want it, the internal temp tends to go up fairly quickly at that point. May help you get the meat out under 12 hours. Can probably get the same result of you started at 240 or so and let it roll. Some of it may depend on how big a piece of meat you are using. Getting ready to brine salmon and load mine up. Good luck and let us know how it turns out. Once you have it dialed in, I may ask to steal your recipe!
I'm so jealous I miss fishing for salmon! When I was a kid we would go salmon fishing every year in BC and would have a blast. Later this summer we have to make a trip out to the Oregon Coast so might have to make plans with a guide for a weekend and see if we can catch something [emoji2]
Let me know when you may be out this way, I may be able to assist or at least recommend a guide. I know some very good guides and have been known to catch a few myself. The good ones usually book fast. Late Summer, mid-August well into Oct, is pretty good fishing on the coast. Feel free to shoot me a PM, happy to offer my two cents.
That makes a bunch of sense to me. I may give it a go. The Masterbuilt I have goes to 275, so I suspect I could do the hot finish with the smoker and covered meat.
Thanks for sharing, I'm going to jump on there and see if I can learn some more tricks!
I use a foil tray over the water pan in my smoker, and throw it away after I am through cooking. This gets rid of all the drippings and the splatters.
