We live in an apartment while we try to sell our home in Rhome so an electric is my only option at this point. I've never smoked any kind of meat but I am thinking of trying a pork butt this weekend for the Arky game. Have any of you done this? Any suggestions for success? It's my first smoke so I am expecting epic fail, but I'd like it to be edible!

I can't offer advice on an electric smoker but I will say that pork butt is pretty much the easiest thing to cook. Look up a recipe or someone can provide one but whatever you do, I can bet it will be delicious.

I can't offer advice on an electric smoker but I will say that pork butt is pretty much the easiest thing to cook. Look up a recipe or someone can provide one but whatever you do, I can bet it will be delicious.

My BIL has a Cajun injector and uses it a bunch

Electric smokers are great!

Set it and forget it.

I used to cook many turkeys and briskets in my cheap electric smoker. I never had a bad one.

I use a masterbuilt electric smoker.

For pulled pork
I put it in a aluminum pan (like half of a steamtable size)
Inject it with straight apple juice
Rub it with Fiesta Pork rub
Smoke it (in the pan) at 250 using apple chips.
I normally buy the 2 pack at Sams and smoke both of them at the same time. I put them on in the evening and let them go overnight and check them in the morning.

When it's time to pull I take the drippings (there will be a lot) and separate the fat out and use it to doctor up Sweet Baby Ray's BBQ sauce on the stove.

Electric Smokers may be frowned upon by the purists but I haven't used my offset since I got it. The people I cook for don't seem to mind and like the chicken, ribs, brisket, pulled pork, and chicken wings that I cook in it.

I've found that if I leave the vent open the meat develops more of a crust than if i don't.

I stopped reading at masterbuilt electric smoker.


kidding

[This message has been edited by Sooner Born (edited 9/27/2013 4:51p).]

I've got a Cookshack electric... and the convenience is hard to beat. Honestly I'd like to get a wood fired one at some point... but the "set it and forget it" functionality is awesome.

Have done ribs, brisket and chicken... and all have turned out well.

How often are you having to refill the water pan? Do you soak the chips and then put them in foil? I feel like I've read so much crap online that I've confused myself.

Refilling the water seemed to be more based on ambient conditions. Sometimes once, sometimes not, if you do fill, use hot water.

For the wood chips, I never really knew what to do and even called the MFG. They were of no help. I set one of the grilles just above, maybe 1/2", the burner. I'd soak the chips overnight, then make a foil bag, punch holes in the top, and set the bag on the bottom grill.

I've had a masterbuilt electric smoker for probably 5+ years.

Not a single problem, works great.

I like my electric fine, althouh would prefer a larger stick burner. But for my space and family size hte masterbuilt is fine. Be aware than electric creates a different type of smoke and it's more intense than a regular smoker. It's easy to oversmoke things. And keep the door shut!

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How often are you having to refill the water pan? Do you soak the chips and then put them in foil?

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I soak the chips before I add them. The Masterbuilt has a chute on the side that you use for adding them and it dumps it on a little tray directly above the heating element.

I usually fill the pan up 1/2 way and never touch it when I'm cooking.

Spent $60 on the cheap red brinkmann smoker at HD.

We've modified it a lot though. The only thing you need is blocks of wood and time. I also suggest you get a remote wireless time/temp meat thermometer.

If you do pork shoulder, make sure it goes to 200+ and you are good to go.

Do you set the smoker on the blocks? I know that may be a dumb question but I'm a noob. I have a similar style smoker but not the red Brinkmann.

I have a cookshack. It's important with pork to get a meat thermometer. With pork, it's not how long you smoke it, but the internal temperature of the meat. I recommend an internal temp of 150-160. I usually set the smoker temp at 225-250.

Lastly, the type of woods for smoke are different than those you commonly use for beef. With pork, I use cherry, apple or hickory, depending on your tastes.

Everything I've read shows a higher internal temp. Mor around 190-195. Is that internal temperature safe? I'm all for shortening my cook.

you want 200 or near it so the fat/connective tissue breaks all the way down and you can PULL the pork. Careful going over that a lot, or you can dry it out. Also, let the meat sit a bit before pulling or that will also cause it to be dry.

I put feet on my smoker that raises it up about a foot. If we have it in the grass, I put something on there to keep it from burning, but it'd would likely be fine.

Franklin's tip.. if you are lookin, you ain't cookin is important. Be sure to add wood, but don't remove the Dome or you will waste the built up heat. I've been thinking of adding a window with a heatshield of some kind, but haven't yet.

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I have a cookshack. It's important with pork to get a meat thermometer. With pork, it's not how long you smoke it, but the internal temperature of the meat. I recommend an internal temp of 150-160. I usually set the smoker temp at 225-250.

Lastly, the type of woods for smoke are different than those you commonly use for beef. With pork, I use cherry, apple or hickory, depending on your tastes.

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150 - 160 for pork shoulder? You serious, Clark. It hasn't even hit the stall at that point. Would be like eating shoe leather. Maybe you are thinking of pork tenderloins?

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Franklin's tip.. if you are lookin, you ain't cookin is important

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I think that quote is older than Franklin himself.

Yes it is, but I was basing that on his youtube series of tips that most of us watched.

The feel of the meat is a whole lot more important than the temp. Temp will get you close, but it will need to be 200+ in the center. When you can stick a probe into the butt, it should feel like its going through warn butter. That's when its done. If you undercook, it will taste tough and dry. If you overcook, it will taste very tender and dry. Its a lot harder to overcook, so if in doubt, leave it on longer.