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.
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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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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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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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