who could tell me in there opinion what the best meat for brake in is and why
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#1 answer you'll get is Pork Butt.
It's great for a CS and it's moist environment
It's pretty simple to do and very forgiving
It gives you a lot of return for your work
Plus there is a PB 101 to help you make it happen.
It's great for a CS and it's moist environment
It's pretty simple to do and very forgiving
It gives you a lot of return for your work
Plus there is a PB 101 to help you make it happen.
and it's cheap!
And delicious!
well I got 7 lbs. of pb and want to know how the smoker will act when tryed first time ...meat taste allright?...tender ? weak ? a little smoke ? ..how long ? domb question I know ....BUT
If everything goes right your reaction should be. "Good lord, and it gets better as I learn the thing?" 
It should take 12 but may take 20hrs at 225. She's done when she's done.
Oh...and 4-6 oz of wood.
Use the find button and you'll see pics of what to expect and some good advice for now and later on.
It should take 12 but may take 20hrs at 225. She's done when she's done.
Oh...and 4-6 oz of wood.
Use the find button and you'll see pics of what to expect and some good advice for now and later on.
pull pork butt at what temp for best results...?
Check at about 190*-195* as a starting point, if it has a bone in it and you can twist or pull the bone- it's done. If no bone then try the fork test- does a fork stick and twist easily in the meat? Good luck!
Around here you'll here 195-205.
I like to take the meat out at 190 and let it rest in foil(in an empty cooler if ya got one) for and hour or so. It'll rise to about 195 and be ready for pulling. It all depends on the texture and juice you want. Butt is pullable from about 187-205(after 205 it starts to get kinda dry). It's choppable at 165-177 and sliceable at 177-183.
These are absolutely MY numbers made by MY tastes. Over time you may find that they just don't quite work for you.
I like to take the meat out at 190 and let it rest in foil(in an empty cooler if ya got one) for and hour or so. It'll rise to about 195 and be ready for pulling. It all depends on the texture and juice you want. Butt is pullable from about 187-205(after 205 it starts to get kinda dry). It's choppable at 165-177 and sliceable at 177-183.
These are absolutely MY numbers made by MY tastes. Over time you may find that they just don't quite work for you.
Remember, it's the first time.
One, read PB 101 in the Open forum (near the top of the page)
Two, season it, put it in, plan on 2 hours per pound. Have a good temp probe to test the temp
Three, take it out at 195 (your first time) and eat away.
Just put 2 chunks of wood (it's your first) so you don't want to oversmoke. Start with that and adjust up or down from there.
Read through the Open Forum there are a lot of posts about PB and there is also the Pork Archives. More tips and info there than you can ever read; current archive has over 500 topics and 3500+ posts
One, read PB 101 in the Open forum (near the top of the page)
Two, season it, put it in, plan on 2 hours per pound. Have a good temp probe to test the temp
Three, take it out at 195 (your first time) and eat away.
Just put 2 chunks of wood (it's your first) so you don't want to oversmoke. Start with that and adjust up or down from there.
Read through the Open Forum there are a lot of posts about PB and there is also the Pork Archives. More tips and info there than you can ever read; current archive has over 500 topics and 3500+ posts
hey guys thanks for the help Ive read soo much ....Im going to do something in the middle..hope that works and cant wait to dazzzzle the neighbor if not . he can buy his own BUTT
holy temp jump...well I put the 7 lbs pork butt on at 0400 at 225 and at 0730.it was 154 so I just turned it down to 200 hoping it will be done around.. 4 or 5 at 190....... will that work ?...smells great...I have remote thermomrter so have not opened
I'd put it back. You haven't even hit the plateau and that could take hours when it's in the 160 - 170 range. If it's done early, just double wrap it, put it in a small ice chest (no ice) and it will stay hot for hours.
Check the "butts cooking too fast" thread in the open forum. It's common to get spooked by an early jump in temps.
thanks guys time to chill...PS thanks for the no ice tip
About now you are thinking about cranking up full blast!
pork butt took about 10 hours it was outstanding
That's great. Glad to hear it. These are amazing smokers.
now I gotta do some jerky anybody have any good ideas for seasoning and time to cook..Its better to here from people that have done it a few times....... books just dont cut it
Switch over to the Jerky Forum on the main page. Lots of people use the High Mountain jerky spices while some make their own. Lots of info in that forum.