Good Luck!
You got this. No Problem. It’s so simple, cave men actually did this. It’s nothing but meat, a bit of fire, a steady stream of thin blue smoke. We have it easier starting fires than they did and we have more accurate and controlled temperatures. That’s the difference.
How’s it looking?
I first made DWBB many years ago. Excellent recipe. Dutch is/was a contributor on Smoking Meat Forums and when he posted his recipe…with pineapple… it sounded very questionable to me. But everyone was raving over them so I gathered the ingredients and smoked a batch. DAMN. Definitely make these. Adjust the jalapeño to suit your taste but definitely add some as they really add to the overall flavor.
Finished product. Definitely sticky ribs!
Last week here in Southern Ohio at 4pm it looked like a light fog off in the distance. Next day heavier fog. Next day it looked like the clouds were 20 feet above ground level. Coughing sneezing headaches sinus pressure itchy watery eyes and generally breathing felt like there was no oxygen in the air.
After the rains it was much better.
Raining right this minute and other than being muggy it’s much much better! I could rain every day for the next couple weeks and I’d be happy.
Looks great.
Gotta be careful with mesquite when smoking light flavored meats… but you just figured that out on your own.
What electric smoker did you get? I have 2 MES 30’s and a pellet smoker grill. Been using the Masterbuilts since around 2009 and still smoking. My pellet grill since maybe 2019… not sure. I love my MES but the pellet smoker gets used more now since it is sooooooo much easier.
The absolute best addition to an electric smoker is an A-Maze-N pellet Tube or Maze. Fill it with wood pellets, light one end with a propane torch, blow it into a roaring flame, blow out the flame, and let it smolder n smoke. You’ll get 6 to 12 hours of perfect thin blue smoke. I like to mix in a small handful of mesquite pellets to the main pellets to get a hint of that sweet mesquite flavor.
Pulled pork is the most forgiving thing to smoke. Smoke at 225° until 165° to 170° internal temperature. Put it into a foil pan with half a cup of soy and half a beer… seal with foil over top. Keep going at 225° until 200° to 205° internal temperature. The bone should pull out like butter and the meat will pull apart easily. Add juice from the pan to suit how wet you want it to be. Steaming it in the beer/soy mix adds flavor and softens the bark. Some people want hard chunks of bark. I prefer the softer bark to spread the flavor thru the meat. Plan on 12 hours for an 8 pound butt. It may go longer or quicker but that’s a fair starting point to plan for. The 165 to 205 in the sealed pan is usually 3 or 4 hours. Of course every piece of meat is different. You don’t need to be spritzing with anything during the smoke. Every time you open the door to peek at it you just added another 15 minutes to the cooking time. That’s why people that insist on spritzing every 20 to 30 minutes usually end up cranking the heat to 275° or higher trying to compensate… just put it in, check temp at 3 hours to be sure you’ll hit the 40° to 145° in 4 hours, put in a remote temperature probe at this time, and sit back and watch the thin blue smoke wafting throughout your neighborhood.
You figure it out, I’m watching it. Raising chickens is about the only thing I haven’t tried… so many hobbies, lasers, 3d printers, shop gadgets I make just because I can but why not try one more…right?