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My First Attempt - Excellent !

post #1 of 6
Thread Starter 

I am a real "newbie". Two days ago I did my first ever Boston Butt. 8-lbs. WSM 18.5 incher, 250 temp and Maverick ET-732 dual sensors. Meat was removed at 190 degrees. It was sooo good. Thanks for the various tips. Joe

post #2 of 6
Congratulations! You'll never look at store bought the same again.
post #3 of 6
Thread Starter 

Bama BBQ,

 

Don't tell any Texans here that I made a pork first.....LOL. Here in Texas beef brisket is the state meat.

joe 

post #4 of 6

You are correct about the brisket. However it is hard to argue with 99 cent a pound pork shoulder when it is on sale. You have taken the first step of a fantastic journey. I have been using a 18.5" WSM and 22.5" Weber Kettle grill for about 25 years and am just now wishing that I have the 22" WSM. Reason is I started making 25 pound batches of sausage and it takes about 24 hours to smoke it all at 165F. I only get about 8 pounds on the upper and lower racks. You won't have to worry about outgrowing your 18.5" for many years if ever. When I decided to start doing smoked sausage I added a DigiQ2 and started having to make a pyramid of the charcoal with only two lit on top. Congratulations on an auspicious beginning and your successful Pulled Pork. Texans will not turn down Pulled Pork, Chicken, Sausage or anything else I have smoked. Born in San Antonio and now in DFW area. :)

1911

post #5 of 6

Sounds good Joe but....

 

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Your friend Bill   biggrin.gif

post #6 of 6
Quote:
Originally Posted by JoeFromAustin View Post

Bama BBQ,

 

Don't tell any Texans here that I made a pork first.....LOL. Here in Texas beef brisket is the state meat.

joe 

It's OK brother.  I am a displaced Texan myself and have some spare ribs in the fridge for tomorrow.  :)

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