[DJ's left nut]

Originally Posted by Inmem58

I don't have pics, but the texture was much this time. Very tender and flavorful, only problem I had was there was no bark at all. My WSM tem was around 205-215 for the first 3 hours. I wrapped in foil when my IT got to 150. It was a lot better this time though. Round 3 coming soon, need to find a way to get more bark!?!?!

2 suggestions:

1) Wrap it in butcher paper rather than aluminum foil. It's a happy medium between wrapped and foil. Foil allows no moisture out so you end up with a super soft bark. Obviously unwrapped is just the opposite; slower cooking time and can dry out the outside a bit. Get yourself a big cheap roll of butcher paper and next time wrap it in butcher paper. Lets a little moisture out (especially early) and when it saturates is about when you have lost as much moisture as you want to, so it slows the moisture loss down a lot but doesn't make the meat spongy.

2) Heat for your last hour. You appear to have forgotten the last part of the Texas Crutch - goose your heat to about 325-350 and try to get at least a 30-45 minute 'finishing' cook. Give it a spray with some apple juice for a few more sugars to carmelize and form the crust. For some applications you may want to try putting a coating of Tiger Sauce on it before wrapping it; excellent flavor and a nice little spot for the bark to adhere to.

Originally Posted by Buehler445

I usually foil at 4 hours when it quits taking smoke.

I don't poke it before I foil it.

145 degrees. Once you hit an internal temp of 145, meat's done taking smoke.

Originally Posted by Inmem58

Might get this thermo-pro. Got a few more buyers and better reviews. A little cheaper as well. I like a good bargain.

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Just get a Maverick. Solid, reliable and you can get a dual probe for $70 (a single for like $40). Calibrate it in a pot of boiling water and it'll be good enough for a 'watch'. Then you use a good Thermopen to make your final read.

Originally Posted by Stewie

My point was not the smoker, it was the technique. I also use a WSM smoker. I can keep it at rock steady temperatures for hours. "Know your equipment" is the mantra for turning out good Q.

Yeah, a WSM is bulletproof but I think too many people underestimate the difference the waterpan can make. That big ol' heat sync in there makes it stupid easy to hold 225-250 for hours. And if you want it hotter, fill the pan with sand instead of water. Or if you want it hotter still, empty the pan outright. If someone can't get a WSM to work right, they should probably just give up.