So I wanted to get into smoking meat. I only owned a small Char Griller propane grill. After reading the forum I saw that I can still giving smoking a shot.
Now I am someone who does not even own a hacksaw and am more liable to cut my hand off with one than the actual thing I am sawing.
Well I have got my rudimentry effort ready and today I am, as we speak, smoking my 1st Pork Butt.
Got a locally raised 3.5lb bone in butt that I rubbed with Jeff's rub. Got a mix of hickory and Cherry in the mail box and have my fingers crossed for a good result.
Ok so here was the end product. I kept the temp right around 220 for 4hrs. When I got to about 160 IT I took away the smoke and pushed the heat up to 250-260 range for another 3hrs until the butt reached 200. Seemed like a really long time (7hrs) for a 3.5lb butt. Taste was great, even had a nice little smoke ring. My only thing was that it was still pretty tough to pull. The meat did not just pull away from the bone. I figured after 7hrs and getting to 200deg it would all just fall apart, but it was tough.
Oh well I ended up making what I called Southern Redneck Nacho's. I layered fries with the pulled pork,some pimento cheese and Jeff's recipe sauce. Man they were good. The sauce was awesome aith the cheese and the pork had a ton of great flavor.
Overall my 1st smoke was a positive, although I obv still need to work out some things.
Now I am someone who does not even own a hacksaw and am more liable to cut my hand off with one than the actual thing I am sawing.
Well I have got my rudimentry effort ready and today I am, as we speak, smoking my 1st Pork Butt.
Got a locally raised 3.5lb bone in butt that I rubbed with Jeff's rub. Got a mix of hickory and Cherry in the mail box and have my fingers crossed for a good result.
Ok so here was the end product. I kept the temp right around 220 for 4hrs. When I got to about 160 IT I took away the smoke and pushed the heat up to 250-260 range for another 3hrs until the butt reached 200. Seemed like a really long time (7hrs) for a 3.5lb butt. Taste was great, even had a nice little smoke ring. My only thing was that it was still pretty tough to pull. The meat did not just pull away from the bone. I figured after 7hrs and getting to 200deg it would all just fall apart, but it was tough.
Oh well I ended up making what I called Southern Redneck Nacho's. I layered fries with the pulled pork,some pimento cheese and Jeff's recipe sauce. Man they were good. The sauce was awesome aith the cheese and the pork had a ton of great flavor.
Overall my 1st smoke was a positive, although I obv still need to work out some things.
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