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Them thangs are thick

I used mine for 34 hours over three days and got a whole lot of creasoak built up?

Awesome, Good idea Since it's just my wife and I, I can't see cooking a huge roast.

Great technique, but don't you feel that's overcooked at 142? I pull mine at 125, let it rest and it's perfect.

Very good information!! Well said. I love my electric smoker too. I have the 30 inch east oak. Pretty much the same. But anyway thanks for the info.

Just got one from hardware store,demo 50% off original price.What I really lime is you just use good ol wood chips,not like Bradley's custom wood pellet

How many lbs was that??

Love your video about smoking the pork butt. However, you're understanding of where that heavy duty splitter goes is an issue. The splitter originates at the wall plug and the individual plugs get their own line. Otherwise, you're just overheating your lighter extension cord that you plugged in to the wall.

I bought this attachment and it still gets too hot inside the smoker. Cold smoking is supposedly done below 80 degrees. It's still reaching 130 quickly with the attachment on the side.

What you just did, you did well…

Love it but can we put it back on the grill for that sauce to Thicken up

They were delicious! The man knows how to smoke meat. 👍👏

This is inspiring

Don’t smoke with aluminum is destroys the meat try it next time with smoking paper

Nice video man! We all heard that @9:21 😂

You are absolutely a pit master, but I died a little inside when you chopped up that beautifully pulled butt. It's a personal preference, I get that ... but a good pull glows on its own. Great video, and thank you

Thank you so much recently got one and was struggling with it but this does help alot

Do you use the heat diffuser?

Well done.....mouth watering....lol. Thanks and God bless

Thanks I'm gonna do mine just like this

Been smoking butts using Aaron Franklin method for about 4+ years on my Masterbuilt 30" One time only did I smoke with out a wrap, took forever, wasn't worth the trouble, was a bit dry. I wrap at 165/170 run it to 205, rest it, pour the juice from the wrapper into a gravy separator, pour it over the pulled pork. I use commercially available seasoning rubs and various light applications of sauces at the end. I've had raving reviews from seasoned (no pun intended) smokers, others claiming this is the best ever. .02

Looks good man!

awesome video

I’ve been double smoking hams for years, a trick I learned from the get, trim off the fat and thinly slice the bark remaining as thin as you can slice, that way the rub and second smoke penetrates the ham. My family and friends love them for Christmas and Easter.

Why is it so Burnt???

💯💯

Looking mighty good. You surely enjoying bbq’ing doncha

Hey Mike, one fine looking brisket there. I got a hunk of brisket flat from ALDI in my freezer somewhere. Gonna go dig it out and put it in the fridge to thaw. Should be ready to cook by Tuesday. Think we're supposed to have a few actually dry days here in central Alabama this coming week. Great way to use one of 'em. Thanks Brother. Later

I'm playing this by ear right now, and couldn't find any recipes that took it to 205, I wrapped it with a few pats of butter and brown sugar, and then found this vid, I'm glad because I'm not worried I'm going to ruin it now lol

Looks beautiful

You have my brother's name. He passed away 7 years ago. He loved to smoke meat. Thanks for the video bro.

Great looking piece of meat. How often did you have to add wood/coals during the cook?

Thank Brother Leatherneck. I smoked a 5lb brisket following your process. This was my first brisket flat ever and it came out perfectly. It was moist, juicy, and tender. Semper Fi bro.

So you kept the temps at 260 all the way through the cook?

I'm gonna have to try this. Looks delicious!

I enjoyed this bruh...Great presentation of how everything was done, I leave with zero questions...Peace , liked and subbed!

What temp did u smoke it

Soley by your wrap time I know you know how to make good ribs haha. That’s what I do. Perfect every time. Looks awesome brother!!

Thanks. I got one of these and this is what I was looking for! Pro tip; use a microphone. It cuts down on the echo and tinty sound. Otherwise, thanks for this my guy!

When refilling wood chips, doesn’t that produce dirty smoke as it😊 begins to burn??

Watching from uk dawn that looks soooo good

how much water you are supposed to pour?

"Put your meat and sauce in my mouth."🧐

When you let it sit for 45 min, do you cover in aluminum foil to retain heat?

I've been a Traeger+ user for years, but recently made the switch to Asmoke and I must say it has completely transformed my grilling experience. Asmoke's precise temperature control is a game-changer. I've never had such control over my grilling process before. The wood pellets used in Asmoke give the food a distinct smoky flavor that's just unbeatable. It's also extremely versatile. I've used it for grilling, smoking, roasting, and even baking. The best part is how portable it is, thanks to its battery power and lighter weight. I can now enjoy my love of grilling during my camping trips and tailgating events. I highly recommend Asmoke to all grilling enthusiasts out there. #Asmoke

Happy 4th of July! We smoked a Boston Butt for the holiday. This is our second time smoking one per your video. This one turned out great too! Thanks again.

Finally, I found the common man’s easy FN peasy pork butt instructions. Great job on the video, I’ll report back on my pork booty.

I love going unwrapped

Just got my new Madterbuilt electric smoker!! I love your videos. New subscriber here!!