I got up early and started my smoked pork butt and a stuffed fattie using my Trail Embers Smoker. I have equipped the smoker with a Q Master Temp controller and modified the fire pan by adding extra holes to allow the ashes to fall through also raised the grate 1-1/2 inches and it seems to maintain temp much better, we will see how it does on a long smoke. I set the temp controller for 285 and it is maintaining well. I just pulled the fattie and wrapped it while the wife starts breakfast. Of course Pitmaster Privilege dictates that I have to test it before sharing with family. I must say that it was fantastic. I flattened the sausage using a gallon zip loc bag and laid it on a lattice work of thick cut smoked bacon, stuffed it with sweet onion, red bell pepper and colby cheese. On the butt I removed the thick fat cap, rubbed with mustard, sea salt, and some rub mix I made up that works well with ribs and pork. Some pics for your enjoyment.
Bacon wrapped stuffed fattie.
Pork Butt rubbed and waiting to be smoked.
Getting happy in smoker.
Q master Temp Controller.
Trail Embers Smoker.
Fattie after smoking to 200 deg internal took about 2-1/2 hours.
Good smoke ring and bacon was just right.
At three hour mark. Looking good!
We had breakfast after I started this post and the family just loved the Bacon wrapped fattie. The wife said I could cook one any time. Had enough left over to have with some pancakes tomorrow. At the three hour mark the pork is at 140 internal.
Bacon wrapped stuffed fattie.
Pork Butt rubbed and waiting to be smoked.
Getting happy in smoker.
Q master Temp Controller.
Trail Embers Smoker.
Fattie after smoking to 200 deg internal took about 2-1/2 hours.
Good smoke ring and bacon was just right.
At three hour mark. Looking good!
We had breakfast after I started this post and the family just loved the Bacon wrapped fattie. The wife said I could cook one any time. Had enough left over to have with some pancakes tomorrow. At the three hour mark the pork is at 140 internal.