or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Smoked Boston Pork Shoulder!! Qview
New Posts  All Forums:Forum Nav:

First Smoked Boston Pork Shoulder!! Qview - Page 2

post #21 of 33
Quote:
Originally Posted by DeanNC View Post

Outstanding first smoke, congrats!  

 

That a great looking butt! 


What he said!

post #22 of 33

I have to say leaving out for two hours before hitting the heat is a no no. You want to get from the fridge to the heat directly. You could posibly inhibit bacteria and make anyone that eats it sick. 40* to 140* in 4 hours is the formula.

post #23 of 33

Thats some good looking but

post #24 of 33

Looks Great!!

 

Keep Practicing....It's Addicting

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #25 of 33

Ah, another day at the office drooling over butts. Looks great! Still waiting on my first butt attempt.

post #26 of 33
Thread Starter 

It is addicting.   thats for sure.  

post #27 of 33



 

Quote:
Originally Posted by meateater View Post

I have to say leaving out for two hours before hitting the heat is a no no. You want to get from the fridge to the heat directly. You could posibly inhibit bacteria and make anyone that eats it sick. 40* to 140* in 4 hours is the formula.



 I was thinking the same thing.  Also, not opening the foil until 5 hours in - isn't that going to keep the smokey goodness from getting into the meat?  Why even make smoke at first if it's going to be wrapped in foil?  Not trying to be negative, just curious as to the methods here....

post #28 of 33
Quote:
Originally Posted by iSmoke View Post



 



 I was thinking the same thing.  Also, not opening the foil until 5 hours in - isn't that going to keep the smokey goodness from getting into the meat?  Why even make smoke at first if it's going to be wrapped in foil?  Not trying to be negative, just curious as to the methods here....

Who said that?

That's backwards. Foiling AFTER getting to 165˚ on some items (that could be about 5 hours), but never before.

Anybody ever tells you to foil a butt for the first 5 hours---just walk away, before you come down with it. 

 

Bear
 

post #29 of 33
Quote:
Originally Posted by Bearcarver View Post



Who said that?

That's backwards. Foiling AFTER getting to 165˚ on some items (that could be about 5 hours), but never before.

Anybody ever tells you to foil a butt for the first 5 hours---just walk away, before you come down with it. 

 

Bear
 


OOOPS,

I went back & looked at all posts on this thread. I see somebody did tell you that.

I stand by my statement above.

 

Bear 

post #30 of 33
Thread Starter 

yea def.   i foil after it gets to 165.   never befor.  lol

post #31 of 33

So your telling me to foil my butts after they reach 165's???????????????????????????

I'm new to this forum and I think I'm learning alot from you guy's. My method seems

donkey backwards compared to some, but I'll stand by the out come.<yum, yum.><lol>

Any advice on 6 To 9 lbs BUTTS as far as smoking is greatly apreeeeeeeeccccchhhhhhhhh/

I like Cherry wood smoking.

 

                                                                gtme2

post #32 of 33
Quote:
Originally Posted by gtme2 View Post

So your telling me to foil my butts after they reach 165's???????????????????????????

I'm new to this forum and I think I'm learning alot from you guy's. My method seems

donkey backwards compared to some, but I'll stand by the out come.<yum, yum.><lol>

Any advice on 6 To 9 lbs BUTTS as far as smoking is greatly apreeeeeeeeccccchhhhhhhhh/

I like Cherry wood smoking.

 

                                                                gtme2


Hey, whatever works for you--Use it.

 

I like Cherry too.

Do you use wood?

If you foil for the first 5 hours, when does it get to take on smoke?

 

I like Hickory, Cherry, and Apple. 

Which I like best depends on my mood:

More Smoke Flavor---Hickory

Sweeter---Cherry

Milder---Apple

 

Bear

post #33 of 33

The meat takes on all the smoke flavor in the first 4 or 5 hours. I don't see how you can get any smoke flavor into the meat once the outside is cooked. Try it the other way and see what you think.

 

Quote:
Originally Posted by gtme2 View Post

So your telling me to foil my butts after they reach 165's???????????????????????????

I'm new to this forum and I think I'm learning alot from you guy's. My method seems

donkey backwards compared to some, but I'll stand by the out come.<yum, yum.><lol>

Any advice on 6 To 9 lbs BUTTS as far as smoking is greatly apreeeeeeeeccccchhhhhhhhh/

I like Cherry wood smoking.

 

                                                                gtme2

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Smoked Boston Pork Shoulder!! Qview