Hello All From Pa!

Discussion in 'Roll Call' started by brett9917, Oct 19, 2014.

  1. Hey guys and gals!
    My name is Brett and I am from Bucks County, Pa which is just north of Philly. I just got my first smoker, a Brinkmann gourmet electric smoker. I cured the smoker yesterday and now have my first pork butt in the smoker now. I also was given Jeff's book and have been reading up on that. No real questions as of now, just wanted to stop in and say hi.
  2. [​IMG]   Good afternoon and welcome to the forum, from a sunny and warming back up East Texas. Lots of great people with tons of information on just about  everything.

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Neighbor Brett !!  [​IMG]

    Born & Raised in Bucks County (Quakertown).

    Living just a little farther North now (Macungie).

    This is a Great place for you to learn, with tons of helpful folks just waiting for your questions!![​IMG]

  4. Welcome from lower bucks on the Delaware. Smoke on
  5. Welcome from Schuylkill County!
  6. Thanks for the warm welcome guys! Nice to see some local folks! I am right in Richboro.

    I guess my first questions are, A it took a lot longer to get the butt up to temperature than everywhere suggested. After being in the smoker for 8.5hrs, the 5.5 lb butt was still hovering just below 150. Would the cooler and windier day affect the smoker that much? Running out of time with a hungry family, I put it in the oven until it came up to 165. Even then it wasn't shredding. It was still moist and easy to chop, but I couldnt pull it at all. So I guess question 2 is why wasn't I able to pull it? Was it finishing it off in the oven or is 165 not the correct temp?

    Thanks in advance guys!
    Last edited: Oct 19, 2014
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Brett !!

    Yes, in my MES 40, the wind can suck the heat right out of the vent. I sometimes have to shield the smoker from the wind, and sometimes close my top vent half way.

    If you want to slice a Butt, I would shoot for 190* IT. For pulling I go to about 205*.

    It's safe to eat once you get to 145* IT, but it won't usually pull easily until at least 200* IT.

  8. wolfman1955

    wolfman1955 Master of the Pit

    Hi Brett,
    Bear has covered your questions! So i just want to say,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.

  9. Thanks for the help and the welcome guys! Maybe I'll have to move it next time so its a little more shielded from the wind. Hopefully I'll be able to get the meat up to temp quicker than last time. If I have any more questions, I'll make sure I search the forums! :)
    Last edited: Oct 21, 2014
  10. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  11. cepps322

    cepps322 Newbie

     I'm from Bucks County as well. I'm from Southampton. We're practically neighbors
  12. Thanks mule!! I already had to use the search button to see what Qview was! ;)

    And Cepps, we are right down the road from each other. If I ever smell so good stuff, I'm sure I can just follow my nose to your place! Haha

Share This Page