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New Years Smoke W/Qview edited in more pics

post #1 of 11
Thread Starter 

Got out the GOSM this morning and fired it up around noon. This is what is out there as I type this.

 

 

If your Photos are in your Album how do you post more than one? Do you have to use a picture hosting site?

 

This is all new to me.

 

Now Smokin

post #2 of 11

I have never used the albums in SMF. I always use photobucket or just load them right from my computer but I like using photobucket that way my pictures are all saved somewhere and not on my computer.

post #3 of 11

Theracenut,  Man that looks great.....Getting started on my smoke for tomorrow in a few minutes myself.

post #4 of 11
Thread Starter 

Ok lets try this with photobucket

 

This is what I started with

 

100_0265.jpg

 

Ribs Rub'd

 

 100_0266.jpg

 

Put the ribs in first hope to get them done before wife leaves for work

 

100_0267.jpg

 

Butts before Rub

 

100_0268.jpg

 

These rub'd out nice

 

100_0269.jpg

 

 

Everything in 

 

100_0270.jpg100_0270.jpg

 

Buttoned up any workin its magic

 

 

 100_0271.jpg

 

 

Thats what I'm doing today...


Edited by theracenut - 12/31/10 at 1:05pm
post #5 of 11

Looks good my friend, I love to see a full smoker  PDT_Armataz_01_34.gif

post #6 of 11
Thread Starter 

Ribs came out great....butts are coming along fine too.

 

100_0272.jpg

 

100_0276.jpg

 

They smell and taste wonderful...and they are all gone. Sent three slabs for wife and her work friends and I wasted no time with the 4th.

 

 

 

100_0273.jpg

post #7 of 11

Great lookin juicy ribs! points.gif

post #8 of 11

Looks great. I love the GOSM

post #9 of 11
Thread Starter 

So let me ask this now before it gets too late....at 165 I should wrap the butts in foil and  hold out for 200 - 210 and wrap them and place in a cooler for an hour or so. Good plan?

 

Is the foil optional or a must do?

post #10 of 11

Yes you can wrap at 165 and take it to 200º-205º for pulling. If you want to slice, foil at 165º as usual and pull at 190º. Hope this helps.....

post #11 of 11
Thread Starter 

Man this has been a fun smoke. Heres a note to self....make sure you have spare batteries so you don't have to scramble at 3am to find some that will keep the thermometers working. Finished up the Butts at about 4:30am I think they turned out well. The wife says I go to big with the rub. We'll find a happy median next time.

 

100_0277.jpg

 

 

Here they are all pulled and ready for sauce. The one on the left has more of the outside. The one on the right is more meat from the center. Maybe thats the happy median we are looking for.

 

 

100_0279.jpg

 

So next smoke....Less rub.....Less white smoke. Looking for the TBS I really never knew there was such an art to doing this, I have learned a lot just looking around. I use to just toss it in and make smoke and hope for the best, There's much more to it than that. Thanks for all who have posted there wisdom here for all to see.

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