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PB on the electric

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    PB on the electric

    I have not used the crappy MES for a while and with it being cold out, butts at $1.19 a pound and spending most of the night in the shop, I fired it up... well not literally, I plugged it in, then lit the bong on the side of it. Rubbed with a Memphis rub spiked with habanero , 6 hours of apple pellet smoke and no water pan. 21 hours at 225 and it is at 197 IT. I added a stack to the top to help with ventilation. 2 feet of scrap 1 1/2 conduit. It actually developed some bark. It has been "probe tender" for 10 hours, but I am still gonna keep it on until it hits 205.

    #2
    Wow. Good call on the mod. How long does it normally take on the electric cooker? How big of cut was it?

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      #3
      I normally do 6 hours on a stick burner then wrap them and put in the electric over night. This is the first full cook I have done on this one. the weight was around 8 pounds. The smoke generator and stack made a big difference. I am trying to get probably the worst electric smoker ever made up to atleast pellet smoker quality bbq.

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        #4
        I'm not familiar with using electric smokers but that seems like a dang long time to have to run it.

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          #5
          I went by the temp gauge on the door. I didnt use the maveric on this cook. It was running 225, but may have actually been closer to 200. It never got above 197 IT. I was waiting for it to get to205. Turned out very tender, but I probably could have yanked it 4 hrs earlier with the same result

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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Gotta like a +/-4 hour cook time with equal results.

          #6
          Those thermometers can be way off.... 20-30 degrees would be a small variation compared to what I have seen some of those be off... I would recommend running your mav the next time to see where she is really at.... 203 seems to be a magic number but usually anything above 195 is going to be great..... if it held at 197 for a long time that would help too.... IMHO holding them at a higher temp for a long time can be very beneficial....

          Think about this Aaron Franklin pulls his briskets off very early in the morning and they get held at a certain temp (can't remember what) until serving time... they may be held at that temp for 8 hours.... so that can definitely make a positive impact.

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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Typically they will let them cool off on their own until they get to about 150, then they hold them at that temp.

          • Nate
            Nate commented
            Editing a comment
            Jerod Broussard , thank you

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