New to this forum,,,,and to smoking...

[gila jorge]

but not to cooking...ribs and brisket are my specialties largely due to my rub concoctions I guess....developed the rubs over the years...but lately been adding Black Jack to them for texture and smoothness...

Did my first Boston Butt yesterday..on my MasterBuilt Propane smoker...
turned out edible...but the internal temp...was 190 versus a dersired 165
or thereabouts...narrowly avoided disaster methinks...oh well...

Ribs and chicken and salmon I do on on a CharBroil propane grill...and the neighbors flock around for my chipotle sauce and rub....use limes almost incessantly as well...but then this is the Southwest...jalapena poppers are also delightful...I hardly cook anything anymore without chipotle...

Use mesquite to smoke the butt with...well looking forward to learning a lot from this site...Blessings and thanks in advance...Gila Jorge

 

[seboke]

Gila, what steps did you take on your butt yesterday? We can definitely get ya some help there!

 

[richoso1]

Welcome to the SMF, nice to have you as a member. If you can, read around the different forums, plenty of great tips and experiences to learn from.

 

[flyin'illini]

Gila, Welcome to the SMF. Your 190 internal temp sounds okay to me. (for pulling many here go 195-205) There is lot of info here so ask questions and take a look around.

Here is a link to a pulled pork how to in the pork section.
http://www.smokingmeatforums.com/for...ead.php?t=8111

 

[pineywoods]

Gila welcome to SMF glad your here. Theres lots of good info and people around here. I look forward to seeing some Qview too as I like to drool all over my keyboard while looking at great Q

 

[meowey]

190° should not be bad. For pulled pork I take my butts to 200°F. Did it taste good?

Take care, have fun, and do good!

Regards,

Meowey

 

[queteepie]

You'll love it here...a home away from home!

QueTeePie
Tracy

 

[waysideranch]

Welcome Gila. Do't let ur smoke cross the border.