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Greetings from Tulsa

post #1 of 13
Thread Starter 
Hello everyone on SMF. My name is Tyler and I am from Tulsa, OK. I found this place when I started searching the web for help on cooking good BBQ. I just got a smokenator for my weber grill and I have a pork butt cooking. I will let you know how my first attempt turns out.
post #2 of 13

Welcome to the SMF ! lots of nice people on here, if you have any cooking questions on BBQ just ask . and pork butt sounds good right now .  :icon_wink:

post #3 of 13

Be sure to post pictures (Qview).

post #4 of 13

Hello and welcome to the forum from a hot East Texas. Lots of good people and a ton of  great information

 

  Gary S

post #5 of 13
Thread Starter 
12 hours into my pork butt. I have been able to keep cooking temp between 200-235 so far. Starting to get a nice bark devolving. Meat temp seems to have stalled out at 162.
post #6 of 13

Welcome !!!

post #7 of 13

Pork butt is looking good , they have a stall period, that you just keep doing what you have been doing and it will come out of it and then it wont be too long till its done . for me , when I call it done is when I can pull the bone out easy .     :icon_wink:

post #8 of 13
Hi Tyler and welcome aboard from another NE Oklahoman! That pork butt is looking great!

welcome1.gif

Red
post #9 of 13
In broken arrow myself! Starting a 7lb pork loin tomorrow. Trying to decide to bacon wrap and rub or stuff it. But it's hitting some apple wood goodness tomorrow either way
post #10 of 13

Welcome to the SMF greenfeet , just jump right on in . lots of nice people on here to assist any way they can .   thumb1.gif

post #11 of 13

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #12 of 13

Welcome to SMF.  HOw did it turn out?

 

Quote:

Originally Posted by bbqhead View Post
 

Pork butt is looking good , they have a stall period, that you just keep doing what you have been doing and it will come out of it and then it wont be too long till its done . for me , when I call it done is when I can pull the bone out easy .     :icon_wink:

post #13 of 13

welcome Bbq brother!

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