When cooking the pork butt at 220°F, the meat will take longer to cook, and will therefore spend more time in the smoker absorbing smoke. The downside of cooking pork butt hot and fast is the meat spends less time in the smoker, meaning it will have less smoke flavor. A pork butt cooked at 220°F will take longer to reach the wrapping stage ... Set a large pork butt roast on a baking sheet or aluminum pan. Rub 2 tablespoons of mayonnaise over all sides of the pork butt to act as the base of the dry rub crust. Set out a small mixing bowl. Combine the brown sugar, kosher salt, paprika, chili powder, pepper, and garlic powder. Mix well.Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. Mix brown sugar and chili powder together in a small bowl. Rub mixture liberally all over pork …The US Senate Agriculture Committee heard testimony today on the pros and cons of the takeover of pork company Smithfield Foods by China’s Shuanghui International. The title of the...Some Tips for Smoking Pork Butt. Look for a well-marbled pork butt with a good fat cap for optimal flavor and juiciness. Use your choice of wood pellets, chips, or chunks (such as hickory, apple, or mesquite) to add a smoky flavor to the pork butt.; If using wood chips soak them in water for about 30 minutes before …Preheat the smoker to 250 degrees Fahrenheit. Load the smoker tube with your favorite wood chunks or wood chips. I used applewood to smoke the pork butt. Hickory, pecan, maple, oak, and peach are also good choices. Add the garlic powder, onion powder, paprika, cumin, black pepper, and kosher salt to a small bowl.How To Smoke Pork Butt. Food and Recipes. BBQ. The Best Way To Smoke Pork Butt. In the South, it’s all about the butt—pork butt, that is. By. Southern …When smoking a pork butt, use hickory or apple wood for the best smoke flavor. Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit. Wrap it in butcher paper or foil and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit. Let the meat rest for 30 minutes before slicing …Jun 29, 2022 · The pork butt's weight determines how long it needs to smoke. Pork butts come anywhere between 8-10 pounds, which translates to about hour or so in the smoker per pound. Although other pitmasters may deal with the fat cap differently, Matt prefers smoking pork butt with the fat cap up, so that the fat will gently baste the butt as it slowly smokes. Sep 16, 2022 · Smoke until it reaches 165° F, remove from the smoker. Wrap the pork butt in aluminum foil, place back in the smoker. Smoke until it reaches an internal temperature of 205° F, remove from the smoker. Rest for 30 minutes to 2 hours. Shred it with two forks (removing the bone, fat, and gristle). 2. Pat dry and coat with liquid smoke (optional). Coat with a dry rub of your choice, or make mine. 3. You can wrap it with plastic wrap and refrigerate it for a few hours or overnight. Place on a rack on a rimmed baking sheet. 4. Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours. 5.Once the pork butt reaches 195 degrees F, remove it from the Traeger grill and let it rest for 30 minutes. This allows the juices to redistribute and the meat to become tender. Using two forks or meat claws, shred the pulled pork, discarding any excess fat. The meat should be incredibly tender and easy to pull apart.28 Jun 2023 ... Low and Slow Pork Butt: · Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 200℉.Refrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder.Start a bed of charcoal in the smoker. Bring the temperature of the smoker up to 250-275F. Load the meat into the smoker. Add a water pan and if the meat is cooking directly over the coals. This protects the meat from direct heat and also the water acts as a moderator and heatsink, keeping the temperature steady.Brine pork shoulder for 18-24 hours. Pull pork from brine, allow to rest for app. 1-2 hours. Apply a liberal amount of mustard, coating the entire surface of the meat. Apply a liberal …Mar 16, 2022 · Apply a generous amount of dry rub seasoning to the pork, covering all sides and working into any creases. Place pork butt fat-side down on smoker grates. Close smoker door and smoke for 3 hours, until it starts to brown and develop a bark. Combine spritz ingredients in a spray bottle. Spritz pork every 30 minutes. Carefully remove the pork butt from the smoker and place atop the foil; Spritz the pork butt with some apple cider vinegar. You can also add a few pieces of butter and sprinkle with barbecue rub and brown sugar; Tightly wrap it in the foil and be sure no air will escape; Place the wrapped pork butt back on the smoker until it reaches a temp of ...2. Pat dry and coat with liquid smoke (optional). Coat with a dry rub of your choice, or make mine. 3. You can wrap it with plastic wrap and refrigerate it for a few hours or overnight. Place on a rack on a rimmed baking sheet. 4. Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours. 5.Step 7: Continue Smoking. Return the wrapped pork butt to the grill and let it smoke for two to three hours or until the internal temperature reaches 195 to 200 degrees Fahrenheit. For pulled pork, this is the optimal temperature. Step 8: Rest And Shred The Pork Butt. After taking the pork butt off the grill, give it some time to rest.15 Aug 2022 ... Instructions · Prepare a grill fire to 300° with hickory or pecan for smoke flavor. · Pat the pork dry with paper towels and place on a clean ...Learn how to smoke a pork butt to perfection with simple seasoning and low and slow cooking. Find tips on buying, prepping, smoking, and serving this tender and smoky meat.The ideal temperature for smoking pork butt in an electric smoker is around 225-250°F (107-121°C). Cooking time can vary, but typically it takes 1.5 to 2 hours per pound of pork butt. It’s important to use a meat thermometer to ensure the internal temperature reaches 195-205°F (90-96°C) for tender, juicy pork.Butcher paper is a great alternative to aluminum foil for wrapping pork butt when smoking, as it allows moisture to escape and prevents softer bark. Unwrap the pork shoulder when the internal temperature reaches around 200°F and continue smoking for about 30 minutes until it shreds easily. Both pork shoulder and pork butt are suitable …Pork loin gets slathered with a sweet, hot Moroccan sauce known as chermoula or charmoula, which both adds flavor and helps lock in moisture. Serve it with the roasted root vegetab...How Long To Smoke A Pork Butt. There are too many variables to give you an exact answer. To begin a pork butt can weigh between 5 and 10 pounds. So there is a difference in cooking time. The temperature of the smoker that people use ranges from 225°F to 275°F (107°C to 135°C) degrees and this also has an impact on the time it takes to …How To Smoke A Pork Butt on a Pit Boss Pellet Grill and Make Pulled Pork . Smoking a pork butt for pulled pork is a two step process. 1.First we need to prepare the pork butt. This includes, trimming, applying a rub and smoking the pork. 2. The second step involves shredding the meat and adding a sauce.Jul 20, 2023 · Begin by rubbing your pork butt with your preferred dry rub, allowing it to rest in the refrigerator overnight. This infuses the meat with a burst of flavor. On smoking day, set your grill to maintain a consistent temperature of around 225°F (107°C). Patience is key here as maintaining a steady temperature leads to an evenly smoked piece of meat. Keep your grill closed as much as possible and let it smoke. Use a smoker friendly thermometer to watch the temperature. Spray the bark with water as needed and check your smoke every hour or so. When your pork butt hits 160-165 F. Place it fully in the foil pan and wrap the entire pan tightly in foil.Learn how to smoke pork butt low and slow for hours over apple and hickory wood. Follow the steps to prepare, season, spritz, wrap, and shred the meat for tender and juicy pulled pork.The US Senate Agriculture Committee heard testimony today on the pros and cons of the takeover of pork company Smithfield Foods by China’s Shuanghui International. The title of the...22 Jun 2019 ... To Smoke the Pork Shoulder · Prepare your smoker to a low heat setting. · On our Traeger, we use the "smoke" setting (around 150-160 degrees...Then – I let the butt rest – pull off the egg, cover in foil and let the butt rest for at least an hour – 2 hours if you are patient. Resist the urge to pick at it – let it rest! Then, remove the bone (it should slide out cleanly – if not, you need …Feb 7, 2024 · Preheat the smoker to 225° F. Fill the hopper with your preferred pellets. I like to use apple wood. Rub the pork with the mustard and sprinkle on the dry rub. Place the pork butt into the aluminum pan, fat side up. Insert a digital thermometer into the thickest part of the meat. Tally up the size of the party, then multiply that number by ⅓ to get the total amount of cooked pulled pork you’re serving. Then double that number to know how much raw pork you need to purchase. We can even make a nice, simple formula for that with P equaling people. (P x ⅓) x 2 = total amount of raw pork needed.TPG gives you the scoop on Crested Butte, Colorado, and why it may be a great option for your family's next ski vacation. Update: Some offers mentioned below are no longer availabl...pork butt. Tie up tightly into the shape of a bone-in butt and cook evenly throughout. Coat thoroughly with Meat Church Gospel and Honey Hog seasoning. Smoke at 250°F, spritzing every hour after the first 3 with apple cider vinegar until it hits around 170°F and the bark looks solid. Then put in foil covered pan with another coating of Honey ...10 Oct 2022 ... Recteq's method is simply leaving it on the smoker at 225°F until it reaches 200°F internally. Mad Scientist BBQ's method on YouTube is slightly ...Smoking Pork Butt on Grill Technique. Start cooking the Smoked Boston Butt Recipe. The grill temp should be at 250 F and we make sure it doesn't get above 275 F.; Put the charcoal below the steam pan and fill the steam pan halfway with water.; Position the pork above the drip pan. The bottom air vents are half open.; Immediately place the …Learn Matt Pittman’s method for smoking pork butt to get a killer crust and a tender taste. Easy yet genius. ... Place the pork butt directly on the grill grate fat side down. Smoke the pork until it’s a very dark mahogany color and the internal temperature is 165°F to 175°F, 5 to 6 hours. The time will vary depending on the size of the ...1 Oct 2018 ... Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into ...New Zealand is introducing a series of proposals designed to make the country smoke-free by 2025, including raising the minimum smoking age. New Zealand aims to be entirely smoke-f...Sep 16, 2022 · Smoke until it reaches 165° F, remove from the smoker. Wrap the pork butt in aluminum foil, place back in the smoker. Smoke until it reaches an internal temperature of 205° F, remove from the smoker. Rest for 30 minutes to 2 hours. Shred it with two forks (removing the bone, fat, and gristle). Guides. We’re a fun-loving bunch, but we take the carnivore lifestyle seriously. Whether you’re looking for a follow-along recipe for a delicious steak or an all-meat meal plan, we’ve got the information you need. Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours. Remove the pork from the smoker and transfer it to a dutch oven (or you can use a …Pork butt/Picnic/Whole shoulder: 1 hour/15 minutes per pound: 195-200° F: Cook to an internal temp of 185-190° F – bone will easily slip from the meat: Pork loin: ... Smoked Pork Butt. 60 min 11 ingredients. Learn how on Smoked Pork Loin. 85 min 12 ingredients. Learn how on Smokehouse rub. 15 min 9 ingredients dry rub.After seeing a thousand late-night supplement ads on TV, you probably have a vague sense that prostate care is important for men. But did you also know that playing with your prost...30 May 2023 ... Here's everything you need to know to make delicious Smoked Pulled Pork. So save this recipe and MAKE IT! (…or at least send it to someone ...May 21, 2020 · Refrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder. New Zealand is introducing a series of proposals designed to make the country smoke-free by 2025, including raising the minimum smoking age. New Zealand aims to be entirely smoke-f...For smoked pork carnitas tacos: Preheat oven to 425 degrees. Shred or chop two pounds of smoked pork butt and spread onto a baking sheet. Mix together orange juice, lime juice, garlic, cumin, and salt. Pour over pork and stir to coat. Cook for 25 minutes, stirring about half way through.Make sure you wrap it tightly, but not so tight that you crush the meat. Place the pork butt in the smoker, on the grill, or in the oven. The foil will help to keep the moisture in and the smoke out. Cook the pork butt until it reaches the desired internal temperature. This is usually around 195-205°F.The Department of Agriculture says that the nation's supply of frozen pork bellies, used for bacon, is at a low not seen since 1957. Bacon prices will rise as a result. By clicking...Smoke the pork shoulder. Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F. Raise the temperature on the Trager to 225°F. Wrap the pork …Remove the pork from the brine, and pat dry. Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 ...Smoking your pork butt. How do you know when pork butt is ready? Resting and keeping pork butt warm. Pulling pork and adding sauce. The perfect rub for your pork. BBQ sauce with zing. Serving …Put the pork into the smoker, fat side up, after the smoker has preheated to 250°F. Put a grilling meat thermometer into the middle of the roast. Smoke until the internal temperature is 200°F, typically 9-10 hours. You might need to smoke longer just depending on your smoker and if the meat stalls at all.The Department of Agriculture says that the nation's supply of frozen pork bellies, used for bacon, is at a low not seen since 1957. Bacon prices will rise as a result. By clicking...Boneless pork rectums or pork bungs are used in dry sausages, smoked sausage and liverwurst. Bungs can also be used as imitation calamari because, despite the differences in origin...Place pan with pork butt into the fridge overnight or about 8 hours. Set up your smoker for cooking at 225°F (107°C) to 275°F (135°C) depending on your smoker and how fast you want it to get done. Use mesquite wood for smoke. Douse with Worcestershire a few times during the cooking process to keep it moist.Preheat smoker to 225°F to 250°F. Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness. Season the pork butt heavily with the dry rub (optional) and place inside the smoker. Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals.Nov 19, 2022 · Brine pork shoulder for 18-24 hours. Pull pork from brine, allow to rest for app. 1-2 hours. Apply a liberal amount of mustard, coating the entire surface of the meat. Apply a liberal amount of rub, rubbing or patting it into the meat. Wrap and leave overnight. Today I smoked a 10 lb. pork shoulder roast (pork butt) on my new Pit Boss Pro Series 1150. Pretty pleased with how it turned out. Don't forget to comment ...For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional. Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F. Cover the pan with foil and continue to heat to 205*F for pulling. At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.6 Jun 2014 ... Smoked Pork Butt | Smoking Pork Butt for Pulled Pork For more how-to recipes visit: http://howtobbqright.com/ Slow-Smoked Pork Butt Recipe ...Add about ¼ cup of Jeff's original rub to the top of the pork butt and massage it into the top and sides of the meat allowing it to mix with the mustard and create a paste. Set the pork butt aside and go get the smoker ready. Set up your smoker for cooking at about 225°F (107°C) using indirect heat.Feb 19, 2023 · Directions. Prepare your pork butt by trimming any excess fat and pat drying with a paper towel. Take all the rub ingredients and mix them well in a bowl. Spread a light coat of mustard all over the surface and then use the rub mixture to cover the whole surface of the meat with the rubbing. For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional. Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F. Cover the pan with foil and continue to heat to 205*F for pulling. At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.Sprinkle generously with rub, making sure to work it into the meat. Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal. Place pork on smoker. Be ...Typically 10-12 hours for a full pork butt or shoulder. I recently purchased an Instant Pot and I wanted to try an experiment. What if I smoked a pork shoulder ...Step 2: Mustard and Rub. Apply a thin coat of mustard to the fat-cap and sides of the pork butt. This helps the rub to stick really well to the meat. Then generously apply Jeff's original rub to the fat cap and sides of the butt. After mustard and rub application, let the butt sit there for about 10 minutes so the rub can become one with the ...Directions. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. Mix brown sugar and chili powder together in a small bowl. Rub mixture liberally all over pork roast with your fingers. Transfer roast to the rack.Learn how to smoke a pork butt (shoulder) for pulled pork with science, cook times, internal temperatures, and tips. Find …On a Traeger grill, open the lid and select the SMOKE setting and let it preheat and smoke for 5-10 minutes. If you have a different smoker, consult your manual for specific directions. Increase the heat to 225°F (107°C). Step 4: Place the pork roast on the smoker's grill rack with the fat side up.Jul 7, 2023 · Keep in an airtight container in a cool, dry space until ready to use. Preheat the smoker to 225F. Use hickory or maple wood for the smoker, or a mixture of medium-flavored woods. Use clean paper towels to pat dry all sides of pork, removing as much excess moisture as possible. Once the pork is wrapped, the bark will soften. Wait until internal temperature reaches 160°F-165°F. The ideal time to wrap the pork butt is also when the internal temperature has reached around 160°F to 165°F. It may be higher or lower depending on the bark. Use two layers of aluminium foil to wrap the butt.Tally up the size of the party, then multiply that number by ⅓ to get the total amount of cooked pulled pork you’re serving. Then double that number to know how much raw pork you need to purchase. We can even make a nice, simple formula for that with P equaling people. (P x ⅓) x 2 = total amount of raw pork needed.In a small bowl, whisk together the ingredients for the injection. 2 1/2 tsp salt, 3/4 cup apple juice, 1/2 cup water, 1/2 cup sugar, 2 tbs Worcestershire sauce. Prep the mop by combining the ingredients and whisking together until combined. Store the mop in a clean squirt bottle to make spritzing the pork easier.Aug 4, 2020 · Learn how to smoke a pork shoulder low and slow, creating the most amazing, melt in your mouth pulled pork. This recipe is easy, flavorful, and perfect for any cookout or BBQ. You'll need a smoker, a rub, some water, and an internal thermometer. Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours. Remove the pork from the smoker and transfer it to a dutch oven (or you can use a …On a Traeger grill, open the lid and select the SMOKE setting and let it preheat and smoke for 5-10 minutes. If you have a different smoker, consult your manual for specific directions. Increase the heat to 225°F (107°C). Step 4: Place the pork roast on the smoker's grill rack with the fat side up.Brine pork shoulder for 18-24 hours. Pull pork from brine, allow to rest for app. 1-2 hours. Apply a liberal amount of mustard, coating the entire surface of the meat. Apply a liberal …Active Smoke Filtration turns real-wood smoke into warm air so you can prepare smoked brisket, pork butt and more at any time from the comfort of your kitchen. The Flavorful …In a small bowl, whisk together the ingredients for the injection. 2 1/2 tsp salt, 3/4 cup apple juice, 1/2 cup water, 1/2 cup sugar, 2 tbs Worcestershire sauce. Prep the mop by combining the ingredients and whisking together until combined. Store the mop in a clean squirt bottle to make spritzing the pork easier.
Jun 17, 2021 · Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours. Remove the pork from the smoker and transfer it to a dutch oven (or you can use a heavy lidded pot or even a slow cooker!). Increase the temperature of the smoker to 325˚F (162˚C) OR preheat the oven to 325˚F. . Buzz agent
Cover and refrigerate for at least 8 hours, but no more than 12 hours. When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges.Learn from the professional pitmasters how to smoke pork butt to a delicious finish every time. Find out the tips on choosing, trimming, injecting, seasoning, cooking, and resting the meat. Get the best tips for pulled … Place the pork butt fat side down in your smoker. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). The internal temperature should be about 160º-165º F. Remove from the smoker. Wrap the meat tightly in the aluminum foil and return to the smoker. No one has researched the metal content of cigarette butts in a marine environment before. HowStuffWorks Now looks at a new study about that. Advertisement Smoking has been linked ...Instructions. Rub the pork butt with thin coat of yellow mustard. You can omit this step but it helps the rub to stick better. Apply Jeff's original rub onto all sides of the roast. Set the meat aside while you get the smoker ready to cook. Set up your smoker for cooking at about 225-250°F using indirect heat.Place the pork butt fat side down in your smoker. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). The internal temperature should be about 160º-165º F. Remove from the smoker. Wrap the meat tightly in the aluminum foil and return to the smoker.Cook Time ... First, season the shoulder with an aromatic blend of red spices (aka Pork Perfect). I like to do this at least 4 hours (or up to 12 hours) in ...2 Jul 2017 ... Prepare brine by poring 3 c warm water each into 2 - 2 gallon zipper-top plastic bags. Add half of the salt & sugar to each bad. Seal and shake ...How Long To Smoke A Pork Butt. There are too many variables to give you an exact answer. To begin a pork butt can weigh between 5 and 10 pounds. So there is a difference in cooking time. The temperature of the smoker that people use ranges from 225°F to 275°F (107°C to 135°C) degrees and this also has an impact on the time it takes to …Smoking a seasoned pork butt roast on low temperatures for a long amount of time delivers the most moist, flavorful results. Per pound of uncooked roast, a low temperature of 250 degrees will take up to two hours. This is a cut of meat that could require a full day of outdoor barbecue cooking. For this time commitment, it can be really ...1 Oct 2018 ... Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into ...Make sure you wrap it tightly, but not so tight that you crush the meat. Place the pork butt in the smoker, on the grill, or in the oven. The foil will help to keep the moisture in and the smoke out. Cook the pork butt until it reaches the desired internal temperature. This is usually around 195-205°F.Preheat the smoker grill to 250°F. Fill the pellet bin or soaked wood chips of your smoker of choice. Gather all the ingredients to make the smoked pork butt recipe. On a baking sheet pan, remove the pork butt from its packaging. Season the pork with seasoned salt and pepper or just regular salt and pepper.Sprinkle generously with rub, making sure to work it into the meat. Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal. Place pork on smoker. Be ...Typically 10-12 hours for a full pork butt or shoulder. I recently purchased an Instant Pot and I wanted to try an experiment. What if I smoked a pork shoulder ...Season all sides of the pork butt with AP and The BBQ Rub. Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack. Prepare a pellet grill for low and slow smoking at 200°F. Place the pork butt on the cooking grate fat side down. Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F.Brine pork shoulder for 18-24 hours. Pull pork from brine, allow to rest for app. 1-2 hours. Apply a liberal amount of mustard, coating the entire surface of the meat. Apply a liberal …Add about ¼ cup of Jeff's original rub to the top of the pork butt and massage it into the top and sides of the meat allowing it to mix with the mustard and create a paste. Set the pork butt aside and go get the smoker ready. Set up your smoker for cooking at about 225°F (107°C) using indirect heat.Place meat in the smoker fat side up. Smoke the butt for about 8 hours. Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer. The ideal temp is between 200 and 210 degrees F. If it’s low, keep smoking until it’s up to the correct heat..