Mitch Rapp

Johnson Central 29 Mastery Charter North 6 1:18 2nd

Johnson Central 22 Mastery Charter North 6 9:03 in 2nd

Johnson Central 15 Mastery Charter North 6 0:18 in 1st

Johnson Central 7 Mastery Charter North 6 3:23 in 1st Mastery Charter North sounds like a quality team. They play in the same AAA conference as last night's Trinity opponent, Imhotep Charter. They went 7-1 in their conference last season.

After a few weeks smoking with a Masterbuilt electric, I could not be much happier with the results. My best pulled pork using lump charcoal and wood in a ceramic cooker was probably a little better than I have managed to get with the electric, but it is much easier to produce consistently good barbecue with an electric. I took samples to work and two of my coworkers are planning to get an electric smoker themselves.

I am sitting here in my living room waiting for the internal temperature of the picnic shoulder roast in my smoker to reach 195 degree. Only 3 more degrees to go after more than 16 hours of cooking. I think that I am going to make some homemade barbecue sauce to go with it. My wife picked up some KFC slaw to go on the sandwiches. KFC and Long John Silvers coleslaw are my favorites for topping pulled pork.

Maserbuilt makes great smokers for the price. I like wood fired smokers myself, mainely because I enjoy tending the fire. Thats "me" time on my days off. The Maverick is a great choice too, I have two now, an et-73 and an et-733. Just don't pinch the wires and don't let flame hit the probe if you use it with direct heat. I had to go with an electric because I am currently living in an apartment. I have a large Primo ceramic cooker (similar to a Big Green Egg) back in Kentucky but I just can't use it here. I have an ET-733. I would be tending a fire if I had a choice, but for now I will have to settle for an electric.

So far, I have smoked one Boston butt roast and one full pork shoulder roast on my new Masterbuilt vertical electric smoker. I was worried that the result using an electric smoker would be disappointing, but I have not eaten such good pork since I left Mississippi a few years ago. When I bought the smoker, I also ordered a Maverick wireless temperature monitor with two temperature probes. I highly recommend the Maverick to anybody who has a smoker. My smoker includes a system to refill the wood chip tray without opening the door. With the Maverick, I can smoke a roast 15 hours or more without ever having to open the smoker door, which means that I can keep the smoker temperature steady within about a 10 degree range.

I picked up a new electric smoker a few days ago and plan to try it out tomorrow. I also bought a wireless remote, dual probe meat/smoker temperature monitor. I prefer using a charcoal smoker like a Big Green Egg, but local ordinances ban open flame grills near apartments. Pulled pork from a Boston butt roast is my favorite smoked meat but I plan to smoke a lot of chicken and fish this summer. The local Asian supermarket carries a nice selection of fresh fish and restaurant prices for good seafood in this area are unreasonably high. Hopefully, being able to control the temperature of the smoker closely will help compensate for having to use an electric smoker. Now, I just have to decide what to smoke first and what kind of wood chips to use.

I currently live in an apartment and we are not allowed to have gas or charcoal grills or smokers. When I lived in Indiana, I used a large ceramic smoker/grill to prepare barbecue but it is in storage for the time being. I have been thinking about buying an electric smoker and I am leaning toward an Old Smokey, which is made in Houston. I know that electrics are not capable of the same results that a good Weber smoker or a ceramic smoker, but supposedly they can still produce some pretty good results. If you have or have had an electric smoker, I would appreciate it if you would share your opinions of them. I would be using the smoker mostly for chicken and pork.

I prefer the pulled pork from a Boston butt roast. I have smoked dozens of pork roasts and all of them turned out great. My two attempts at smoking briskets resulted in shoe leather tough meat and I thought that I followed all of the right procedures for making a good smoked brisket. If you have the right set-up and can follow directions, it is hard not to get good results with pulled pork. Fortunately, I am in the camp that believes that real barbecue requires real pork but I won't consider myself a pit master until I succeed with a smoked brisket. Congrats on your results, but don't let it go to your head. :lol2: