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Old 10-13-2004, 01:46 PM   #11
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what brand is the smoker?
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Old 10-13-2004, 03:04 PM   #12
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Quote:
Originally Posted by Rainee
what brand is the smoker?
Brinkman sportsman smoker. Watcha getting at?
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Old 10-13-2004, 03:17 PM   #13
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Trying to see what it looks lke, etc. can't seem to find that model in electric, but you said it is an older model, correct? Does it have 2 pans? Do you have the manual that came with it?

from what I can gather from my bbq buddies, it is either on, or off. Not much temp control.

However, a butt can probably take 300°, you just need to cook it to an internal temp of 195-205 to be pullable.

Or maybe think about getting a non-electric one, they are fairly inexpensive, until you can afford to step up.
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Old 11-03-2004, 08:50 AM   #14
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It worked!

Quote:
Originally Posted by Rainee
However, a butt can probably take 300°, you just need to cook it to an internal temp of 195-205 to be pullable.
Just a quick followup - last night I made another pork butt, this was a small one at around 3lbs. It was a bit colder outside so the smoker temp was probably 225. I let it go for about 5 hours which brought the temp up to 185 inside but we just couldn't wait any longer.

The pork pulled just fine and was fantastic! We accidentally invited some friends over and there were no leftovers whatsoever . At 185 there was still significant moisture in the pig as well.

Next time I'll try and let it go till 195-200 and see how it is.
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Old 11-03-2004, 02:45 PM   #15
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Thanks for the update. Hey you could always ask Santa for that temp control gauge you've been wanting. Or better yet, spend $200 on a Weber Smokey Mountain.
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