I started cooking some pork butts and a brisket today. I’ve got two boneless 5 lb. butts and a 14 lb. brisket on the smoker. Here’s a picture from 6 a.m. when I was kicking everything off.
Currently everything is humming along just fine. The smoker is pegged at 230 degrees.
|Adding water to my insulated McCullough 2 x 2|
We’ve had 90 something inches of snow so far this year and a month with temps in the lower single digits. This weekend we’re close to 35 degrees for highs, but it’s still cold enough that cooking all day requires an insulated smoker.
Once I get it up to temp it maintains cooking temps very well.Compton California's #1 Taco, Ribs, and Chicken spot