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qwertygolf t1_j0zh4m5 wrote

Not your first rodeo! That looks great

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Lordjag t1_j0zq9u8 wrote

Loved my masterbuilt electric. Did me great for over 5 years. Looks good!

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Ptakattackz OP t1_j0zwyka wrote

I've only had mine for a couple of months do far but I love it

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Neat-Plantain-7500 t1_j118zbm wrote

Did the bone slide out well? Love it when the shoulder blade slips out with no meat still attached. And so much flavor from being cooked bone in.

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Ptakattackz OP t1_j11bkfp wrote

The bone slid out no problem and the meat was delicious and melt in your mouth tender

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limeycars t1_j12iitm wrote

Good lord! I glanced over at the thumbnail and thought, "Who would smoke an angler fish?"

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Up close it looks great.

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Gold-League-6159 t1_j0zm2w0 wrote

Looks great, we'll done. How long was it in for in total? Did you wrap at all? How often did you add wood chips? I'm going to have a go.

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EnthusiasticRetard t1_j0zniob wrote

Not OP but 2-3x. The key part with a little electric smoker is to keep the smoke clean. I ruined some poultry before figuring that out lol

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Ptakattackz OP t1_j0zxxwt wrote

This is very true, you want to keep a light blue smoke going ideally. But once you wrap, there is no need for further wood.

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Ptakattackz OP t1_j0zxlev wrote

It was in there for around 12 hours total. I smoked it uncovered until it stalled around 160°F then wrapped it. I pulled it when it was around 205°F and pulled it apart after resting it for 2 hours.

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