The process involves slowly cooking a cut of pork, specifically the shoulder, utilizing an electric smoker. This method leverages controlled heat and smoke to break down tough connective tissues, resulting in a tender and flavorful final product. The electric smoker maintains a consistent temperature, crucial for achieving optimal results. An example would be preparing a Boston butt, a common cut from the pork shoulder, in a digitally controlled electric smoker for several hours to achieve a desired internal temperature.
Smoking meat enhances its palatability and adds depth of flavor profiles unattainable through other cooking methods. The low and slow cooking technique is vital in transforming tough cuts of meat into succulent delicacies. Electric smokers offer ease of use and temperature control, making them accessible to both novice and experienced cooks. Historically, smoking served as a preservation technique, but today it’s primarily valued for the unique flavor and texture it imparts.
Understanding how to successfully execute this cooking technique requires attention to detail. Considerations include selecting the appropriate cut of meat, preparing the meat for smoking, setting up and maintaining the electric smoker, selecting appropriate wood chips for smoking, and monitoring internal temperature to ensure doneness. The following sections will outline the process in detail.
1. Pork Shoulder Selection
The selection of the appropriate pork shoulder cut is paramount to achieving a desirable outcome when executing a smoking process within an electric smoker. The cut dictates not only the final texture and flavor profile but also influences the cooking time and overall ease of the procedure. Choosing the right cut is a fundamental step.
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Cut Type: Boston Butt vs. Picnic Shoulder
The Boston Butt, cut from the upper portion of the shoulder, is renowned for its higher fat marbling, rendering it exceptionally tender and flavorful when smoked. Conversely, the Picnic Shoulder, which includes the lower portion of the shoulder and often the skin, requires meticulous preparation to mitigate toughness. The higher fat content of the Boston Butt typically leads to a more forgiving smoking process, especially for novice smokers, whereas the Picnic Shoulder necessitates more careful attention to temperature and cooking time to prevent dryness.
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Size and Weight Considerations
The size of the pork shoulder directly impacts the smoking duration. Larger cuts necessitate longer cooking times to ensure the interior reaches the requisite temperature for safe consumption and optimal tenderness. Conversely, smaller cuts may overcook if subjected to the same smoking duration. Understanding the weight of the selected cut and adjusting the smoking time accordingly is essential. A standard-sized Boston Butt typically weighs between 6 and 10 pounds, influencing the overall cooking time.
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Fat Cap and Marbling
The fat cap, a layer of fat on the exterior of the pork shoulder, plays a crucial role in basting the meat during the smoking process, contributing to both moisture retention and flavor. Intramuscular fat, or marbling, further enhances the tenderness and juiciness of the final product. Cuts with adequate fat marbling typically yield a more flavorful and succulent result. Excessively trimmed shoulders may lack the necessary fat to maintain moisture throughout the prolonged smoking process, leading to a drier outcome.
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Bone-In vs. Boneless
Bone-in pork shoulders often impart a more robust flavor due to the presence of marrow and connective tissues surrounding the bone. Additionally, the bone helps to insulate the meat, potentially resulting in a more evenly cooked product. Boneless pork shoulders, on the other hand, offer convenience in slicing and serving. The absence of the bone, however, may lead to slightly faster cooking times and potentially a less flavorful outcome if not carefully monitored.
In summary, the selection of the pork shoulder cut considering the type (Boston Butt or Picnic), size, fat content, and presence of the bone directly correlates with the final outcome of the smoking process in an electric smoker. Prioritizing these considerations leads to a more predictable and satisfying culinary endeavor.
2. Preparation of meat
The preparation of meat constitutes a crucial phase in the successful execution of smoking a pork shoulder in an electric smoker. Neglecting proper preparation directly impacts the meat’s ability to absorb smoke, develop a flavorful bark, and retain moisture throughout the extended cooking process. This stage directly determines the quality of the final product, transforming a potentially tough cut of meat into a tender and palatable dish. Failing to trim excess fat, for instance, can prevent smoke penetration, resulting in a less flavorful interior. Conversely, inadequate seasoning compromises the overall taste profile. Therefore, attention to detail during preparation is not merely a preliminary step but an integral component of the overall smoking procedure.
Preparation typically encompasses several key steps, each contributing significantly to the end result. Trimming excess fat allows for better smoke penetration and bark formation. Applying a dry rub, composed of spices and seasonings, infuses the meat with flavor and aids in the development of a desirable crust. Some recipes also call for a brine or injection to further enhance moisture and flavor. For example, a common practice involves coating the pork shoulder with a mustard binder, followed by a generous application of a spice rub containing brown sugar, paprika, garlic powder, and other seasonings. The mustard acts as an adhesive, while the spice rub imparts a complex flavor profile and contributes to the formation of a dark, caramelized bark during smoking. This pre-smoke seasoning process influences the flavor depth, appearance, and ultimate enjoyment of the cooked pork.
In conclusion, the preparation of meat is inextricably linked to the success of smoking a pork shoulder. Diligent attention to trimming, seasoning, and potentially brining or injecting significantly enhances the flavor, texture, and overall quality of the final product. While the smoking process itself is important, inadequate preparation renders the entire endeavor less effective. Therefore, proper meat preparation should be viewed not as a preliminary step but as a fundamental aspect of the art of smoking a pork shoulder in an electric smoker.
3. Electric smoker setup
The efficient operation of an electric smoker is inextricably linked to the successful execution of smoking a pork shoulder. Proper setup is not merely a preparatory step but a foundational element that directly affects temperature stability, smoke generation, and, ultimately, the quality of the finished product. Inadequate setup can lead to inconsistent cooking, uneven smoke penetration, and potentially unsafe food handling practices. For instance, a poorly calibrated thermostat may result in temperature fluctuations, causing the pork shoulder to cook unevenly or remain within the danger zone for extended periods, fostering bacterial growth. Similarly, an improperly filled water pan can lead to variations in humidity, affecting the meat’s moisture retention and overall texture.
Correct setup involves several critical steps. Firstly, ensuring the electric smoker is placed on a level surface is paramount for even heat distribution. Secondly, calibrating the smoker’s thermostat with an external thermometer is essential to verify accurate temperature control. Thirdly, proper water pan filling contributes to maintaining optimal humidity levels within the smoker. Fourthly, wood chip placement should be carefully managed to ensure consistent smoke production without overheating or causing flare-ups. As an example, if the wood chips are placed too close to the heating element, they may ignite prematurely, producing acrid smoke that negatively impacts the flavor of the pork shoulder. Conversely, insufficient wood chips will result in a lack of smoke, diminishing the desired smoky flavor profile. Cleanliness, especially the removal of accumulated grease, also minimizes the risk of fire and ensures optimal smoker performance.
In conclusion, meticulous attention to the electric smoker’s setup directly influences the outcome of smoking a pork shoulder. Addressing thermostat calibration, water pan management, wood chip placement, and overall cleanliness are not merely procedural steps but essential factors in achieving a consistent, flavorful, and safe final product. Overlooking these elements undermines the potential of the smoking process and can result in a less-than-satisfactory culinary experience. The electric smoker’s proper setup, therefore, is not a prelude but an integral part of the entire smoking endeavor.
4. Wood chip selection
The selection of appropriate wood chips constitutes a critical component in achieving the desired flavor profile when smoking a pork shoulder in an electric smoker. The type of wood directly influences the aroma, taste, and overall sensory experience of the final product. The choice is not arbitrary; it requires understanding the characteristics of different wood varieties and how their smoke interacts with the pork.
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Flavor Profile Contribution
Different wood types impart distinct flavor notes to the smoked pork shoulder. For instance, hickory wood delivers a strong, bacon-like flavor, commonly associated with traditional barbecue. Applewood, on the other hand, provides a sweeter, milder smoke that complements the pork’s natural flavors without overpowering them. Mesquite offers a robust, earthy flavor profile, while cherry wood contributes a fruity and slightly sweet taste. The careful selection of wood allows for precise control over the final flavor outcome. An inexperienced smoker may select mesquite, expecting a mild sweetness, only to find the pork shoulder imbued with an assertive, potentially overwhelming, smokiness.
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Smoke Density and Intensity
The density and intensity of the smoke generated by various wood types differ significantly. Certain woods, such as oak, produce a moderate and consistent smoke, suitable for extended smoking durations. Others, like alder, create a lighter, more subtle smoke, requiring more frequent replenishment to maintain the desired smoke level. Overly dense smoke, generated by certain hardwoods, may result in a bitter or acrid taste if not properly managed. The electric smoker’s controlled environment facilitates consistent smoke production, but the initial wood selection determines the smoke’s inherent qualities.
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Wood Chip Preparation and Usage
Proper preparation of wood chips is crucial for optimal smoke generation. Soaking wood chips in water before adding them to the smoker is a common practice intended to prolong the smoking process and prevent rapid combustion. However, excessively soaked chips may hinder smoke production and lower the smoker’s internal temperature. Conversely, dry wood chips ignite quickly, producing a burst of intense smoke that dissipates rapidly. Electric smokers typically utilize a dedicated wood chip tray, requiring precise monitoring and refilling to maintain a consistent smoke level throughout the cooking process. The manner in which the chips are used impacts both smoke consistency and the safety of the electric smoker.
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Compatibility with Pork Shoulder
Certain wood varieties are more compatible with pork shoulder than others. Fruit woods like apple and cherry tend to complement the pork’s inherent sweetness, while stronger woods like hickory and pecan provide a more assertive, savory flavor. Stronger woods must be used in moderation, as excessive smoke exposure can lead to an unpleasant, overpowering taste. The interplay between the wood’s characteristics and the pork’s fat content is crucial; the smoke infuses the fat, contributing significantly to the overall flavor. Selecting wood that harmonizes with the pork’s natural properties results in a more balanced and palatable final product.
The aforementioned factors demonstrate that wood chip selection is not a trivial consideration but an essential aspect of smoking a pork shoulder in an electric smoker. A nuanced understanding of the flavor profiles, smoke densities, preparation methods, and compatibility of different wood varieties is vital for achieving a desirable and consistent outcome. The conscientious selection of wood chips, therefore, is an integral component of the art and science of smoking.
5. Temperature maintenance
Consistent temperature maintenance is a critical determinant of success when smoking a pork shoulder in an electric smoker. Fluctuations in temperature directly affect the collagen breakdown within the pork, which is essential for achieving the desired tenderness. If the temperature is too low, the collagen will not render properly, resulting in a tough product. If the temperature is too high, the exterior of the pork may dry out and become overly firm before the interior reaches the necessary internal temperature. Electric smokers offer a degree of temperature control not found in traditional smokers, but this advantage requires diligent monitoring and adjustment.
Achieving stable temperature involves several practical considerations. The electric smoker’s thermostat must be calibrated using an external thermometer to ensure accurate readings. External conditions, such as ambient temperature and wind, can impact the internal temperature of the smoker, requiring adjustments to the smoker’s settings. Opening the smoker door to check on the pork shoulder results in heat loss, necessitating additional cooking time to compensate. For instance, a smoker set at 225F (107C) that experiences a 50F (10C) drop in temperature due to door opening may require an additional hour or more of cooking time to reach the target internal temperature of the pork. Consistent temperature maintenance facilitates even cooking, proper smoke absorption, and optimal bark development, leading to a more flavorful and texturally pleasing final product.
Maintaining a consistent temperature profile throughout the smoking process presents challenges, particularly during extended cooking times. Electric smokers, while designed for stability, are still susceptible to variations. Mitigating these variations necessitates proactive measures, including regular temperature checks, strategic use of water pans to regulate humidity, and careful management of wood chip replenishment. The ultimate goal is to create a stable environment within the smoker that promotes consistent collagen breakdown and smoke penetration, ensuring a pork shoulder that is both tender and flavorful. Temperature maintenance is not merely a procedural step but a linchpin of the entire smoking endeavor.
6. Internal temperature monitoring
Internal temperature monitoring represents a critical control point in the process of smoking a pork shoulder in an electric smoker. This practice provides the definitive metric for determining doneness and, consequently, directly impacts the final texture and safety of the product. Unlike visual cues, such as color or surface appearance, internal temperature provides a quantifiable measure of the heat penetration and protein denaturation occurring within the meat. Insufficient internal temperature may result in a product that remains tough due to incomplete collagen breakdown and presents a potential health hazard from undercooked meat. Conversely, exceeding the ideal temperature may lead to a dry and less palatable outcome. The relationship between internal temperature and the success of the smoking process is therefore direct and causal.
The practical application of internal temperature monitoring requires the use of a reliable meat thermometer. This instrument should be inserted into the thickest part of the pork shoulder, avoiding bone or large pockets of fat, to obtain an accurate reading. As the pork shoulder approaches its target internal temperature, frequent monitoring becomes essential. A common target range for pulled pork is between 203F (95C) and 207F (97C). This range signifies that the collagen has sufficiently broken down, allowing the meat to be easily pulled apart. Deviation from this range, whether by exceeding or falling short of it, significantly alters the final product’s texture. Furthermore, knowledge of safe internal temperatures is paramount. Pork must reach a minimum internal temperature of 145F (63C) to ensure the destruction of harmful bacteria.
In summary, internal temperature monitoring is not merely a supplemental step in smoking a pork shoulder but a fundamental element that dictates the outcome’s safety and quality. Accurate and consistent monitoring, coupled with an understanding of target temperature ranges, allows for precise control over the cooking process. The challenges associated with maintaining stable smoker temperatures underscore the importance of monitoring, as fluctuating ambient conditions or inconsistent smoker performance can lead to significant variations in cooking time and the final product’s characteristics. This understanding is crucial for achieving consistent, safe, and delectable results.
7. Smoke duration control
Smoke duration control represents a critical variable in the process of smoking a pork shoulder in an electric smoker. The length of time the pork shoulder is exposed to smoke significantly influences the final flavor profile, color, and bark formation. Controlled smoke duration is vital to prevent over-smoking, which can result in a bitter or acrid taste, or under-smoking, which leaves the pork lacking the desired smoky flavor.
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Impact on Flavor Profile
The duration of smoke exposure directly impacts the concentration of smoke compounds absorbed by the pork shoulder. Shorter smoke durations produce a more subtle smoky flavor, while prolonged durations result in a more intense profile. Understanding the desired flavor intensity dictates the appropriate smoke duration. For example, some recipes advocate for smoking the pork shoulder for the first half of the cooking time, then wrapping it in foil to finish cooking without further smoke exposure. This technique moderates the smoke flavor and promotes moisture retention.
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Influence on Bark Formation
Smoke duration plays a crucial role in the formation of the bark, the dark, flavorful crust on the exterior of the pork shoulder. Prolonged smoke exposure contributes to a thicker, more robust bark. However, excessive smoke combined with high temperatures can lead to an over-carbonized bark, rendering it bitter. Therefore, smoke duration must be carefully balanced with temperature control to achieve a desirable bark. Some pitmasters adjust smoke duration based on visual cues, reducing smoke once the bark reaches a satisfactory color and texture.
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Relationship to Meat Density
The density and size of the pork shoulder influence the appropriate smoke duration. Larger, denser cuts require longer smoke exposure to penetrate the meat and impart flavor evenly. Smaller cuts absorb smoke more readily, necessitating shorter smoke durations to prevent over-smoking. Considering the weight and dimensions of the pork shoulder when determining smoke duration is essential for achieving a balanced flavor profile. A five-pound pork shoulder will require less smoke duration than a ten-pound shoulder to achieve the same level of smoke penetration.
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Wood Chip Management
Smoke duration control is directly linked to wood chip management within the electric smoker. Consistent monitoring and replenishment of wood chips are necessary to maintain a consistent smoke level throughout the desired duration. Failure to replenish wood chips leads to a reduction in smoke intensity and a potentially under-smoked product. Conversely, overfilling the wood chip tray can lead to excessive smoke and a bitter flavor. Careful management of wood chip quantity and frequency is thus a critical aspect of smoke duration control.
In conclusion, smoke duration control is a multifaceted aspect of smoking a pork shoulder in an electric smoker. The interplay between smoke duration, flavor profile, bark formation, meat density, and wood chip management dictates the final quality of the smoked pork shoulder. Mastering smoke duration control requires careful attention to detail, consistent monitoring, and an understanding of the desired flavor outcome. The successful execution of this element contributes significantly to a flavorful and texturally pleasing final product.
8. Resting after smoking
Resting after smoking is an indispensable step in the process of smoking a pork shoulder in an electric smoker. This phase, often underestimated, directly influences the final texture and moisture content of the meat, and thus, it is intrinsically linked to the successful execution of the entire smoking endeavor. Immediately slicing a pork shoulder upon removal from the smoker results in a significant loss of internal moisture, yielding a drier and less palatable product. The elevated internal temperature causes the muscle fibers to contract, expelling juices that, without a resting period, are simply lost. This moisture loss compromises the overall eating experience and negates some of the benefits achieved through careful temperature control and smoke management during the smoking process. For example, a pork shoulder perfectly smoked to an internal temperature of 203F (95C) will still be noticeably drier if sliced immediately compared to one that has rested adequately.
The resting period allows the muscle fibers to relax and reabsorb the juices that were expelled during cooking. As the internal temperature gradually decreases, the muscle fibers lose their tension, drawing the flavorful moisture back into the meat. This process results in a more tender and succulent final product. A general guideline suggests resting the pork shoulder for at least one to two hours after smoking. This can be achieved by wrapping the pork shoulder tightly in butcher paper or foil and placing it in an insulated cooler. The cooler helps maintain a steady temperature decline, further facilitating the reabsorption of juices. Experimentation is beneficial to determine optimal resting times based on the size and density of the pork shoulder.
The practical significance of understanding the importance of resting after smoking cannot be overstated. While meticulous attention is often given to wood chip selection, temperature maintenance, and other facets of the smoking process, neglecting the resting phase undermines the overall effort. Resting allows for a more uniform distribution of moisture throughout the pork shoulder, resulting in a more consistently enjoyable eating experience. This practice elevates the final product from merely cooked pork to a truly exceptional barbecue dish. Therefore, resting after smoking should be regarded not as an optional addendum but as a vital and integral component of the process of smoking a pork shoulder in an electric smoker.
9. Slicing and serving
Slicing and serving form the culminating steps in the process of preparing a smoked pork shoulder, inextricably linked to the earlier stages of smoking. The method of slicing and the presentation directly impact the final dining experience and are, therefore, significant considerations within the broader context of achieving a high-quality smoked pork shoulder. Improper slicing can negate the benefits of careful smoking techniques. For instance, tearing the meat rather than cleanly slicing it disrupts the tender texture achieved through low and slow cooking. Furthermore, serving the pork at an inappropriate temperature diminishes the overall flavor profile. The effect is that a properly smoked pork shoulder can be perceived as less desirable due to inadequate handling during the final stages.
Effective slicing involves using a sharp knife to cut against the grain of the meat. This technique shortens the muscle fibers, enhancing tenderness and ease of chewing. The method of pulling the pork is also acceptable, particularly for a well-smoked shoulder where the meat readily separates. Serving options include pulled pork sandwiches, barbecue platters, or incorporating the smoked pork into other dishes such as tacos or salads. Regardless of the serving style, maintaining appropriate temperature is crucial. Serving the pork warm, ideally around 140F (60C), preserves its flavor and texture. This can be achieved through the use of warming trays or by serving immediately after slicing or pulling. A practical example is a catered barbecue event where the smoked pork shoulder is served lukewarm due to improper temperature management, resulting in negative feedback despite the quality of the initial smoking process.
In conclusion, slicing and serving are not merely perfunctory actions that follow smoking a pork shoulder. They represent integral components of the overall culinary endeavor, significantly influencing the end result. Proper slicing techniques, coupled with appropriate serving methods and temperature control, ensure that the full potential of the smoked pork shoulder is realized. Recognizing the importance of these final steps is crucial for achieving a consistently satisfying outcome, linking the entire process from preparation to presentation in a cohesive and deliberate manner. The challenges faced at this stage emphasize the need for a holistic approach to successfully smoking and serving a pork shoulder.
Frequently Asked Questions
The following section addresses common inquiries regarding the process of smoking a pork shoulder within an electric smoker, providing clarity on critical aspects of the procedure.
Question 1: What is the optimal internal temperature for a smoked pork shoulder?
The optimal internal temperature for a smoked pork shoulder, intended for pulling, typically falls between 203F (95C) and 207F (97C). This range ensures that the collagen has sufficiently broken down, resulting in a tender and easily shredded product. Deviation from this range may result in a tougher or drier final outcome.
Question 2: How long does it typically take to smoke a pork shoulder in an electric smoker?
Smoking duration varies depending on the size of the pork shoulder and the set temperature. Generally, it takes between 8 and 12 hours to smoke a pork shoulder at 225F (107C). Monitoring the internal temperature is the most reliable method for determining doneness, rather than solely relying on time estimates.
Question 3: What are the best types of wood chips to use for smoking a pork shoulder?
Hickory, oak, apple, and cherry wood chips are commonly used for smoking pork shoulder. Hickory imparts a strong, bacon-like flavor, while apple and cherry offer a sweeter, more subtle smoky profile. The choice of wood chips depends on the desired flavor intensity and personal preference.
Question 4: Is it necessary to brine or inject a pork shoulder before smoking?
Brining or injecting a pork shoulder is not strictly necessary but can enhance moisture retention and flavor. Brining involves soaking the pork shoulder in a salt-water solution, while injecting entails infusing the meat with a flavorful liquid. These techniques can be particularly beneficial for larger cuts of meat.
Question 5: How often should wood chips be replenished during the smoking process?
Wood chips should be replenished as needed to maintain a consistent smoke level. The frequency of replenishment depends on the type of electric smoker and the intensity of smoke desired. Typically, wood chips need to be added every 1 to 2 hours to ensure continuous smoke generation.
Question 6: What is the purpose of the “stall” during the smoking process, and how is it managed?
The “stall” refers to a period during smoking where the internal temperature of the pork shoulder plateaus, often between 150F (66C) and 170F (77C). This is caused by evaporative cooling. To manage the stall, the pork shoulder can be wrapped in butcher paper or aluminum foil, which helps to retain moisture and accelerate cooking.
In conclusion, understanding these frequently asked questions provides a foundational knowledge base for successfully smoking a pork shoulder in an electric smoker. Careful attention to temperature control, wood chip selection, and monitoring of internal temperature are crucial for achieving a desirable outcome.
The next section will address common pitfalls encountered during the smoking process and provide strategies for avoiding them.
Essential Tips for Optimal Results
This section outlines key considerations for achieving a superior smoked pork shoulder using an electric smoker. Adherence to these guidelines maximizes flavor, tenderness, and overall quality.
Tip 1: Calibrate the Electric Smoker’s Thermostat. Accurate temperature control is crucial for even cooking and collagen breakdown. Verify the internal temperature readings against an external thermometer to ensure consistency.
Tip 2: Select Wood Chips Appropriate for Pork. Hickory and fruit woods, such as apple or cherry, complement the flavor of pork shoulder. Avoid stronger woods, such as mesquite, unless a highly assertive smoke profile is desired.
Tip 3: Strategically Place the Pork Shoulder in the Smoker. Position the pork shoulder with the fat cap facing upwards. As the fat renders, it bastes the meat, enhancing moisture and flavor. Maintain adequate space around the pork shoulder to promote even smoke circulation.
Tip 4: Monitor the Internal Temperature Diligently. Use a reliable meat thermometer to track the internal temperature throughout the smoking process. The target range for pulled pork is between 203F (95C) and 207F (97C).
Tip 5: Manage the Stall Effectively. When the internal temperature plateaus, consider wrapping the pork shoulder in butcher paper or foil to expedite cooking and retain moisture. Remove the wrapping during the final hour to firm up the bark.
Tip 6: Allow Adequate Resting Time After Smoking. Resting the pork shoulder for at least one to two hours after smoking is crucial for moisture reabsorption and tenderization. Wrap the pork shoulder in butcher paper or foil and place it in an insulated cooler.
Tip 7: Slice or Pull the Pork Against the Grain. Cutting or pulling against the grain shortens the muscle fibers, resulting in a more tender eating experience. Sharpened tools facilitate clean and efficient slicing.
Adhering to these tips ensures a more consistent, flavorful, and tender final product when smoking a pork shoulder in an electric smoker. Focus on precise temperature control, proper wood selection, and attentive monitoring throughout the process.
The following section provides a conclusion, summarizing the key concepts and offering final thoughts on the art and science of smoking a pork shoulder.
Conclusion
The preceding exploration of “how to smoke a pork shoulder in an electric smoker” has detailed essential considerations, from pork selection and preparation to temperature management, wood chip selection, and the critical resting period. Each phase significantly influences the final outcome, demanding meticulous attention and understanding.
The successful execution of this process transcends mere culinary skill; it represents a controlled application of scientific principles aimed at transforming a tough cut of meat into a tender and flavorful delicacy. The information provided serves as a foundation for continuous refinement, encouraging readers to experiment and further explore the nuances of smoke, temperature, and meat interactions. Mastery requires dedication and continued learning to achieve consistently exceptional results.
