MAK2 First Butt...

N

NorCalQ

New member
Here's my first pork butt in the new MAK2. I injected with a Dr. Pepper mixture, cold smoked with my Tube for 2 hours, then cranked up the MAK to "Smoke" overnight. In the morning I cranked it up to 225* and foiled at 160*, till IT hit 198* and it probed like butter.
It came out smokey, tasty and very moist. This has to be my best butt. I'm sure I make a lot of mistakes, but sometimes things just happen right I guess. Thanks MAK...
 
O

omahajs

New member
Looking good NCQ, I smoked my first butt a few weeks ago (no injection) and it was awesome,

Gotta love the MAK.
 
N

NorCalQ

New member
Kinda thought someone might bring that up. I've read that the dangerous bacteria lives on the outer surfaces of meat. The smoke or cure gets to that outer surface first and kills that bacteria off. Further, the outer 1/4" reaches 140* fairly quickly, so that kills off even more bacteria. Also, the time and temp that we bring our slow cooked meat up to, kills off the remainder of the bacteria.
That's what I've read. Is it all true...hope so. A debate on this subject pops up every now and then on forums and it's always interesting and informative to read the different opinions.
 
Kite

Kite

New member
Big Poppa said:
thats a scary amount of time in the danger zone.....
Click to expand...

Anticipating my new smoker/grill, this is something I have been thinking about a lot! Actually, my wife and I had a discussion about it day before yesterday. Maybe this needs a new thread, or maybe there is already a thread - please feel free to move this if you deem it the right thing to do. Anyway, my question is about the danger zone. Is it safe to run my cooker at the low smoke setting (180) for 4, 6, or more hours?
 
C

Carter13

New member
NorCal,

How do you like that tube? I am planning on getting one for smoking butts but will use it with the PB at 225.
So how much extra smoke flavor is in the meat with that addition?
 
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