Hi everyone! My name is Dirk. Just joined the forum and look forward to learning. I am a great griller, but novice smoker. I just purchased a Big Horn pellet smoker and have started to play with it. I live in Missouri. I would like to learn how to do some good pulled pork and summer sausage.
Just joined smoking meat
- Thread starter dirkster
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Welcome. This is the place for information.
Pulled pork is now easy for me since looking at this site for a while.
You will find slight variances but most are similar to rub it down, smoke at 225 till your meat reaches 195-200, foil and put in the cooler a couple hours, pull, add a finishing sauce of your choice, back in the smoker a few minutes if you like more smoke. Easy now. Can not help you with the summer sausage but I bet the search function can help you.
Keep it smoking and post your results.
Pulled pork is now easy for me since looking at this site for a while.
You will find slight variances but most are similar to rub it down, smoke at 225 till your meat reaches 195-200, foil and put in the cooler a couple hours, pull, add a finishing sauce of your choice, back in the smoker a few minutes if you like more smoke. Easy now. Can not help you with the summer sausage but I bet the search function can help you.
Keep it smoking and post your results.
Welcome to the site Dirk! 801Driver has the pulled pork advice right on. You have to learn how to keep your smoker at 225 for about 12 hours. If you can do that, butts and briskets will be a breeze.
Mike
Mike
Thanks for the advice. My pellet smoker can hold at that temp all day. I did a set of pork ribs and a pork tenderloin today for about 9 hours. My wife loved the ribs so I guess I did something right. I had both on at 180 or "smoke" setting for my smoker. I did that for the first 7.5 hours and upped it to 250 for the last 1.5. Turned out really well.
Welcome to SMF Dirk!
Glad to have you aboard, you will find tons of information to help you on here.
Smoke ON!
- Jason
Glad to have you aboard, you will find tons of information to help you on here.
Smoke ON!
- Jason
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
