Recent content by chris246810

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  1. chris246810

    Brine for pork butt recipe?

    Hello I'm looking to smoke a pork butt tomorrow I did one already and I had a brine recipe that used salt and molasses and water but I don't remember the amount of each ingridanet. Anyone can help me out or give their own ideas I want to do a over night brine. Sent from my SM-J327P using Tapatalk
  2. chris246810

    Finished product

    Thank you all for the help and thank you for the compliments it's all new to me being that I don't smoke all the time. Sent from my SM-J327P using Tapatalk
  3. chris246810

    Finished product

    Yes Gary I took it out at 190 it could of still cooked till it got to 205 but I ran out of time next time I will put it in eariler. Sent from my SM-J327P using Tapatalk
  4. chris246810

    Finished product

    I took it out at 190 I should have let it go to 205 the middles was alttle hard to pull but it was cooked Sent from my SM-J327P using Tapatalk
  5. chris246810

    Finished product

    Good morning all here is my finished product of pulled pork first time doing it. I smoked it for 9 hours at 225 then moved it up to 260 i should of went longer I think cause it was a little hard to pull in the middle of the butt. The outside was great. Thanks guys for all ur help and advice. Let...
  6. chris246810

    First part done brine for 12hr pulled pork.

    Here's the pic Sent from my SM-J327P using Tapatalk
  7. chris246810

    First part done brine for 12hr pulled pork.

    All rubbed down now to start the smoking at 9 next to show to us the finished product. See u in 6 or so hours Sent from my SM-J327P using Tapatalk
  8. chris246810

    First part done brine for 12hr pulled pork.

    It's actually sitting all the way down should I add more water to cover it all? Sent from my SM-J327P using Tapatalk
  9. chris246810

    First part done brine for 12hr pulled pork.

    Hello here is my first part of my first pulled pork. I got it in a 12 hr brine is that ok that the water isn't covering the whole pork butt? I found the recipe online for the brine. I just used molasses and salt and water. Next pic will be tomorrow after the brine and before I put it in smoker...
  10. chris246810

    First time pulled pork question

    Ok great will do 250 275. I just want to know would it be a good idea to smother the butt with rub and wrap it up with plastic wrap and let it sit in fridge over night for Monday morning. Sent from my SM-J327P using Tapatalk
  11. chris246810

    First time pulled pork question

    Sent from my SM-J327P using Tapatalk
  12. chris246810

    First time pulled pork question

    Thanx guys I will keep u posted on how my pulled pork comes out. Also being the Internal temp should be 225 what degrees should I set my smoker to? 225? I will also add water to the water bowl to keep it moist And how many times should I add smoking chips?. I'm also picking up the butt tomorrow...
  13. chris246810

    First time pulled pork question

    Hello all I habe a MBES I want to do a pulled pork over the weekend. I saw a boneless pork butt in my butcher but it was tied up is that ok for smoking for pulled pork? Apple wood chips are good for that? What the timing for this butt? Sent from my SM-J327P using Tapatalk
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