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Thanks Danny that injection was phenomenal it is huge difference in my butts.

I not only survived the night it turned out to be one of the best butts I've ever smoked, and all my guests loved it. It was just perfect I should have taken a picture.

Paid 1.99 for two butts on the smoker now

Cooking 3 butts put the bigger one on bottom and it's probe temp is 169. Am I okay guys worried

Crap the probe was touching the meat just looked at the butts. Soon has I moved probe temp shot to 250. Not sure if it went past that the hood temp was little over 300 325 hi point. I hope I did not mess this up

I live here in Florida and it's 45 degrees out tonight having a hard time getting a smoker above 230 according to my maverick. Should I worry?

Maverick holding at 230 and lid 300 now on cell so sorry for any typos.

The probe is now going up it's at 218 and lid temp is going up as well

I am about 1 hr into a pork butt smoke but am having temperature issue . The lid temp is 245 but my maverick probe is 210. I have my probe in a potato to keep it in place. What temp should I go by?

I was wondering what you all like to inject your pork butts with? I have been reading a few recipes and some like to add salt and some like to add vinegar, this is the recipe I'm thinking you're using. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS...

I have always rubbed the night before. Just wondering if that's the right thing to do.

That's about half pound per person. Hmmmm

I am going to be smoking some butts this weekend for about 30 people. The butts will be between 7 and 8 pounds trimed. How many do you think I should have for 30 people?

just wondering what you all like to do. I have also used yellow mustard on my butts rubbed them with my rub, and let them sit overnight. I have been reading that it makes no difference if you rub them then put them on the smoker. What do you all like to do?

I was wondering when is a good time to wrap the butt during the smoke process. Been reading that some like to wrap about 6 hrs into cooking process while others smoke it then wrap and stick in a cooler. Would love to hear your view point on this thanks.

Thanks Bob will look at his recipe.

I just came back after a long time away and rubbed the rust of the old smoker. Going to fire it up and smoke some Butts bone in about 7-8lbs each after trim. I was wondering what the feeling is on injecting the butts. Is it worth the extra step? I will be cooking low and slow 12-16 hrs. The...

S Wagner thanks, Do you use a dry or wet brine?

I prefer Kingsford over lump for smoking that is. I can control temps better and prefer the neutral flavor of it. I do like to use lump for grilling and use it most times.

I was wondering what is the best way to control the temp when trying to smoke salmon during the summer? I have looked at a lot of recipes and most of them say you want a temperature at 175 to 200, 200 being on the higher side. I don't want to high a temp don't want to dry the fish out. Any...