I've been up since 4am smoking a pork shoulder. Everyone always groans about how early i have to start these things but what's funny is by 4pm nobody seems to be groaning while eating my masterpiece. I've still got a ways to go but so far things are looking good!

Gonna let it hit 189-190 and let it simmer from there for as long as possible getting all that great smoke
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Pellet smoker man...make it easy. I used an offset for 15+ years and a BGE for 10+. Sold it all and bought a RecTeq. Have not looked back. I can put meat on at midnight and roll it for 12-18 hours...
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I have a masterbuilt electric smoker. It's a fancy shelf one with the app and all the bells and whistles. It's literally fire and forget. I use wood chips although i am flirting with an offset pellet smoker in the future. God bless you!
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Agree! I still have my Lang 84 for big cooks, but love my Recteq for everyday cooks.
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:-)
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This is at 178. The hardest part is being patient until it hits 190 and then just letting it ride after that getting all that good smoke. God bless you!
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8 hours in and 4 more to go. Already hit 190 so now i've turn the temp down to let it just get as much smoke as possible until 4pm. Should be pretty tasty. I'm so happy for electric smokers. Gone are the days of charcoal and wood and 19 hours of waiting. God bless you all
!
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Looking good!
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I'm sure the ham sandwich I'm getting ready to make will be comparable. :-) Looking great!
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My UDS is a charcoal smoker. Every time I open it I fill it with oxygen and the temps flare. It has trained me to trust my instruments and leave it alone. It usually does well to hold temp and I NEVER have to add charcoal or more chunks of apple-wood, even on long smokes. So, I don't have an excuse LOL. I use my remote thermometer to keep an eye on grill temp and meat temp. It has alarms for low/high grill temp, and meat temp. So usually, I smoke meat overnight. I start it in the evening and pull it when the alarm tells me to. Brisket is different of course as it has to be fork tested for tenderness once at temp. This is just making it more difficult.
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AND it's done! God bless you all!
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Pork smoking??

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Looks great Jason.
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Nice. You spoke about "everybody"... who is joining you for this feast?

Peace of the Lord be with you.
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It looks great! I usually let mine smoke at 160 degrees for an hour and then raise it 225 degrees. I keep it on the Traeger until it hits about 203 degrees.
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Looks great Jason. Nice bark!
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Was It Any Good, Jason?:-):-):-):-)
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I think it was the best pork shoulder i've ever done. I used apple juice for the steam and i spritzed it with apple juice every hour or so so it was nice, juicy, and sweet and then you mix that with the vinegar Carolina sauce i make and you have something special. I wish i could've shared it with you all. God bless you!
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Me, Too!:-):-). God Bless You, Brother!:-)
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