Guys, Northern Dave's rib thread and the cole slaw thread put me inna ribs jonesin' state of mind and when I get like that things can get ugly,lol,, so I makes me up a killer batch of cole slaw and call our little country store to hold some ribs for me. Their butcher is my neighbor They're known for great cuts and quality but it is just a little country store so sometimes it's best to call ahead to check availability.
Anywhooo, Wes tells me no freakin' wibs till Thursday !!!!
Arrrrrrggggghhhh ! Hmmmmm time for plan B.
I dig out a big ol' pork butt from the freezer and cut it in half after thawing and rub it with kosher salt and black pepper on all sides.
For some reason doing at a lower temp than I normally do on the BGE or WSM comes to mind so I plug in my LEM electric smoker which is used for small batches of smoked snack stix and venison summer sausage.
http://www.lemproducts.com/product/smoker-with-stand/processing-essentials
This thing will barely hit 215 when wide open so I set it on high and toss the butt in using two baseball sized chunks of VERY dry hickory set on the element. In about 20 minutes I have a VERY THICK cloud of smoke (CALL 911 LOL) pouring out of the chimney and leave it that way for 4 hours.At this point I'm wondering if I'm over smoking my meat but I remember David saying that after meat hits 140 it pretty much stops taking on smoke.
I pull the butt @ 4 hours and foil. Back in the smoker for 12 more hours.
ET-73 tells me that smoker temps barely hit 195 for most of the run but the last 3 hours hovered around 200.
Internal temp of meat was around 198 for the last 3 hours.
Blah, blah, blah,......

Best damn pulled pork sammies I have ever eaten in my LIFE. I usually run the WSM or the BGE @ 275 for 8 hours but have a hard time getting my temps down to the 195-200 range hence my trial with the LEM which turned out to be a rip roarin' success.
Gonna try it on Thursday when the @#%@#**$ ribs get here LOL.
Have you guys ever run your smoker that low and longer cook time ?

Not on purpose, but have gone asleep at the wheel while running our smoker trailer with brisket. It basically ran at 185-160 from about 2am till 7am, then added more fuel and got it up to about 225 till noon. Two out of three turned out fine, but one was still a little chewy after a 14 hour cook.

Got the egg set up and put two pork shoulders on at 7:00 this evening. Temp is holding at 220. Hope to take them off tomorrow at 11am. The 16 hour mark is the magic number for my pork butts.

Mostly pecan wood with a few chunks of mesquite. Made rub a little on the spicy side.

I keep a small metal pan of apple cider vinegar with garlic powder, rosemary and time inside to keep the moisture levels high and to give it an extra hint of flavor to compliment the meat.

Should be good.

Where did ya find pecan in Montco ?

They sell it at Homeboy Depot of all places.

Before I done my first brisket I asked what temp at the place that serves the best brisket I've had(in my opinion). I was told 217 so I set the digi Q thing to 217 and pull at 195. Been doing it that way every time and turns out great to us.

That got me to smoking pork same way. Do ribs about the same too.

My low and slow butts came out great!

Ran into some issues but caught them before they became disaterous.

After a great meal my butt is always lower & slower.

It quits contributing to the smoke ring, but it still adds to flavor.