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Three of my buddies and I went down to Lockford Meat Company to pick up some sausages. While driving down, one of my buddies mentioned, "Boy. I smoked a pork butt yesterday, and it was very difficult to pull." I asked him what was the internal temperature when you pulled it from the smoker? He said, 170*. Eeker I gave him the mini version of Pork Butt 101 while I drove. Smiler

Not being critical of him. We've all lived and learned. Just pointing out how much knowledge a lot of us have gained on this forum. Two years ago, I wouldn't have known what to tell him.

Additionally, when we got home, I gave a couple of those big boys (Dakotas--garlic sausage) to each of my 2 neighbors (walking buddies). You should have seen them. They were like a couple of kids at Christmas.
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I agree Pags, so many folks look at a meat guide temp chart and think that that is how it should be cooked and after disappointment, just give up. Smokin' has been wise to teach us that temp is only a target to get you to the point of using the ART of telling doneness, cause as so many of us have learned making good Que is an ART that experience will be the best teacher. Those that chose to never try will never learn,IMO.

My son in law has told me more then once, that he really never cared for BBQ, until he started eating mine. I've yet to see him pass up a free meal...LOL...oh well.

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