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First overnight smoke on new MAK 2 Star

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    First overnight smoke on new MAK 2 Star

    Did my first overnight smoke on my new MAK 2 Star, pulled pork! This was also my first long cook, up until now the longest I've done is ribs for 6 hrs, and before that a few whole chickens (but done at higher 350 temp). So, this was kinda a two for one test, how well does it work on a longer cook, and how well does it work overnight. I had a standard grocery store bone in 9 lbs pork butt. I know there are many ways to do pulled pork, but i wanted to do it as close to what I would have on my old WSM. I did some yellow mustard and then my standard basic BBQ rub. Put it on at 8 PM. I haven't done anything on the MAK with just the "smoke" setting so I decided to do that for 30 min, I was just curious if it put out more smoke, or just a lower temp. Anyway, at 8:30 turned up to 225 where I left it the rest of the way. I used a combo of hickory and pecan pellets. It was mixed from two different open bags, in the end Im not sure exactly how much pellets were used, I would guess maybe 3/4 of a bag. I put in the internal k-probe that came with the MAK, but didn't program anything (saving that for another time). I checked on it about 10 PM before going to bed and everything looked good. I checked on it about 8 AM the next day and I believe it was at about 160 IT (I didn't write it down because of course I would remember, which of course I dont exactly). First pic is at 8 AM. IT hit 196 at 2:30 PM and that was good enough for me. I pulled it, wrapped in foil, towel, cooler, etc. Pulled and shredded at 5:30 for dinner. Overall very happy, I would say as good my best on the WSM, with a lot less work. The meat was moist and juicy, not greasy. Nice bark and smoky flavor. Whole family (including the semi vegetarian) said it was fabulous. Next time I might try a higher temp to cut down the cooking time a little, or some of the other techniques to reduce overall time. But its nice to know I can put a pork butt on there, go to bed, and have amazing pulled pork for dinner the next day with minimal effort on my part, exactly the reason I pulled the trigger on a high end pellet smoker. Only complaint was from my wife who said it made the house smell too smoky overnight. It was a breezy night and we had a bedroom window open (but on the other side of the house). Possibly I could move the MAK farther away from the house if I know its not going to rain, and/or make sure windows are shut. Anyway, just something we will have to live with for great BBQ. She never mentioned it again after tasting
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    #2
    Looks tasty. I really like my GMG for the long cooks as well, Briskey and Pulled pork. I have a 12" smoke tube that I start out with to help the smoke profile.

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      #3
      Looks good. There are few things as satisfying In BBQ as having a successful overnight cook on a new smoker. Once past that hurdle you feel much better about your decision to purchase it.

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        #4
        Nice job. The MAK is a great piece of gear.

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          #5

          Congrats on a successful cook.

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            #6
            Looks excellent. Congrats, and welcome to the club! I used to do the smoke tube as well, like Davek8282, but itโ€™s simply not necessary with the MAK. Best smoking pellet cooker there is, period. Enjoy!

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              #7
              From one happy MAK owner to another... NICE job ๐Ÿ‘

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                #8
                Great looking pork HiggsBoson . Have fun with that New MAK!

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                  #9
                  Looks great. Don't you just love it when it works out like you wanted it to.....

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