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jmorse1024

post #1 of 14
Thread Starter 

hey guys I'm new to the site my name is Justin I'm from orange county California  been bbqing for 2 years now how ever new to the smoking world i have the chargriller duo with side fire box.

post #2 of 14

Welcome! What do you like to BBQ? and What are you thinking about Smoking in the near future?

 

Use the search bar above to research everything and then start a new forum if you have any questions of any sort. There are some genuine folks here and they are very kind and informative. Oh, and we're all drooly over pictures ( " Q-View " ) so upload as many as you can! 

 

Cheers!

post #3 of 14
Thread Starter 

 I will BBQ anything really some things I have done lately have been tri tip, BBQ chicken, I did beer can chicken. I have smoked tri tip, smoked a turkey for thanksgiving, this weeken I'm gonna smoke some baby backs how about you? 

post #4 of 14

Welcome to SMF Jay. Do us a favor & update your profile info to include your location. Thanks!

post #5 of 14

Hello Justin and welcome to SMF!

post #6 of 14

Hello Justin and welcome1.gifto SMF. You are going to find a ton of great info here

Please consider joining our So Cal Smokers group by going to the link below

http://www.smokingmeatforums.com/groups/show/23/so-cal-smokers

 

There is a great event this weekend at the Santa Anita Race Track - details on the group site  

post #7 of 14

icon_cool.gif

Welcome Justin to the SMF Family.

post #8 of 14
Thread Starter 

thanks everyone for the greeting looking forward to getting know you guys!!  scar thanks for the info i joined the site look forward to maybe hitting some of those events.

post #9 of 14

welcome1.gif TO SMF

post #10 of 14

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge.

post #11 of 14
Thread Starter 
so I have done many pork butts since my last post and everybody loves my pulled pork but im not completely happy with it I cook it to 155-160 then I wrap it and cook it to about 190-195 pull it off and I let it rest for about an hour the flavor is great the smoke ring is perfect and the pork isn't tough when u bite into it but i can't seem to get it to where the bone pulls out easy and shreds easy. I do a nice rub I make I have a maverick digital thermometer that gives me the reading of my butt and my pit at grate level put a water pan in too keep moisture i spray it down with a apple juice mixture I make about every hour to hour and half.Any tips on getting it to where I can shred it easier and that bone comes out easier would be great? Thanks guys
post #12 of 14
Hi Justin! welcome1.gif back! Haven't seen you online for quite awhile!
Try taking that pork butt up to 200*-205*, I think you might be right on the edge of where you want it. Also when it gets up to 195* or so then do the toothpick test, that is probe around in all different areas with a toothpick or skewer or something and it should slide in like going into hot butter and grab that bone and give it a wiggle, when it feels real loose and the toothpick slides in real easy it is done.
post #13 of 14
Quote:
Originally Posted by S2K9K View Post

Hi Justin! welcome1.gif back! Haven't seen you online for quite awhile!
Try taking that pork butt up to 200*-205*, I think you might be right on the edge of where you want it. Also when it gets up to 195* or so then do the toothpick test, that is probe around in all different areas with a toothpick or skewer or something and it should slide in like going into hot butter and grab that bone and give it a wiggle, when it feels real loose and the toothpick slides in real easy it is done.

 

yeahthat.gif  Hi Justin!  X 2 on what Dave says...If you get a butt to 205 IT, I'll bet that bone will nearly fall out!

 

Good Luck!

 

Red

post #14 of 14
Thread Starter 
hey thanks guys I pull it off at 190-195 and let rest thinking it would get up to that 200-205 range the next time I do one ill take up to 205 I guess the important part is everyone loves it
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