New #2 owner

[DivotMaker]

Looks like success to me, Jay!

[old sarge]

Looks like your first smoking voyage was successful. For some time now, I have used 3 oz of hickory for a butt and pull it at 190 IT.  Sometimes a little higher if I am not sure I have the probe in the right place. And I always pull/shred it. More than 3 oz is too much smoke for the family's liking.

As for the temperature hitting 234, I feel that is normal and within the temperature swing range as stated in the FAQ.

 I also have an old stick burner sitting on the patio. Great smoker. Produced a lot of good food. But time and patience run short when you hit your 60's and going electric just made sense.

[rickne]

let us know how your test comes out. I've used Mustard, Apple Cider Vinager, ACV/Apple juice mix and other concoctions and haven't really noticed a difference.  If anything, I think the bark is better with mustard.

You will get more proficient at butts.  The key, in my opinion, is patience.  It's easier to "hold" them if they get done early than it is to rush them at the end.  A lot of folks brine them here.  I don't.  It's considered sacrilegious where I   learned to bbq in KC.  But I'm sure they come out very juicy.  The best butts I've cooked were at low temps (205-220 degrees) for a long long time.

[Jaydog]

Well the ribs were my best yet. Very defined bite mark and required just enough effort to call it "pulling" from the bone. They were great.

Mustard vs. Apple Cider Vinegar, I didn't taste much of a difference,  but I did think that the mustard produced a thicker or heavier bark. Both were good.

[DivotMaker]

Those both look mighty tasty, Jay!  I agree that mustard provides a better bark - that's why it's my favorite! Tried and true, and old standard that stands up to the test of time.    You like the Dave's rib rub?  It's one of my favorites, too!