Ok So I got my new 160, Happy Birthday to Me! I am lucky enough to have Tom here in my home town and he has been gracious enough to give critical great help and advise. I wanted to post some of our conversation here as some fellow newbie�s may have the same questions that I did not find already on the forum.
here were some of my questions:
The Pork Shoulder "Boston Butt Cut" I got from Sam's was about 15.5 lbs I was surprised to see it was 2 similar size pieces. It appeared that one had bones and one did not but I am not positive. I was a little confused I expected one piece of meat. I went ahead and smoked both. what exactly do I have. Is there someplace I can go to see all the various cuts of meat. And quality I should be looking for? I found a little on the forum but I am a picture man. I could just post the question....
I bought a second Boston but cut and some ribs that are in the refrig. how long do they last in the refrig in kyropack(sp?)?
I did cut out the Gland that was mentioned on the site.
I did everything but add the sugar to the rub and the Pam on the grills. Because I was too excited and did not see this. wish I had :-[
hey does the Rub need to set for some period of time before I smoke or can I Rub and smoke? I rubbed last night and smoked this am on this one.
did not start till this Morning @ 8:00, did not want it to finish up in the middle of the night.... "based on the 1 1/4 hours per pound and check 1/2 through comment in the 101" did not think of setting it at 180 until morning duhhh LOL now I know
I was hoping it would be done about dinner time but sounds more like a midnight snack
should be interesting
Tom is going to post some links that fellow newbie�s might find interesting and we both look forward to all the other input.
reelBBQ
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