Oj it depends what you are cooking -- I go with a 2-2-1 for spareribs 2 hrs smoke - 2hrs wrapped in foil - 1 hour back on the smoker and sauce up
or 2-1-1 for baby backs.
A brisket will take time depending on size, whole or flat and same with pork butt .... I will wrap those if the temp stick for a long time at 170 then I will wrap in foil to thru the sticking point. Definitly invest in a temp gauge a simple digital will run you around 40$ at Target I have two like this http://www.target.com/Redi-Check-Re...379-9636944?ie=UTF8&rh=k:maverick-meat&page=1
or 2-1-1 for baby backs.
A brisket will take time depending on size, whole or flat and same with pork butt .... I will wrap those if the temp stick for a long time at 170 then I will wrap in foil to thru the sticking point. Definitly invest in a temp gauge a simple digital will run you around 40$ at Target I have two like this http://www.target.com/Redi-Check-Re...379-9636944?ie=UTF8&rh=k:maverick-meat&page=1
