2nd try on boston, pretty good, I did notice a slight temp differential from top of smoker lid to grate level, I got the handy remote TC with DRO handheld from Target, and calibrated to ensure 260 at meat level, thanks whoever, after about 11 hours at 260 the internal temp of the butt went up to 195! I understand, it "platau'ed" around 175 for quite some time before getting up to 195, I pulled it out and great, the meat dropped off the bone like nothing..and a great smoke ring, kinda maroon colored meat about 1" in all araound..
I did have black bark and it was kinda strong taste, what's the best thing here? My rub had some brown sugar in it, is this the culprit? Is there anyway, other than foil wrapping it, to get more mild bark?
I did not use as much pecan chips this time, I was sure that was it, too much smoke last time..
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