Recent content by forbey

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  1. forbey

    Currently puzzled

    I ended up hitting the sack at 0230 with the shoulders resting nicely in the cooler. I got up at 0700 and they were still hot (almost too hot to handle). We did some chores and then tore them apart. They pulled much better this morning. Still very moist. Will remember to shoot for 195 to 205...
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    20131103_083942.jpg

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    FB_IMG_13834863101812107.jpg

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    FB_IMG_13834862942540150.jpg

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  5. forbey

    Currently puzzled

    They taste great, we'll just have to figure out why it won't "fall off the bone".
  6. Currently puzzled

    Currently puzzled

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  7. forbey

    Currently puzzled

    Sorry, it's 1:30 am, I'm beat and trying to write this on my phone. We marinated our picnics with apple juice, let them set overnight, brought them to room temperature, rub them with yellow mustard dry rub. They went into the smoker at 250 degrees,time set for 8 hours. We planned on...
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    • Forum: Pork
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    FB_IMG_13834498799794484.jpg

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    20131102_221123.jpg

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    20131102_174042.jpg

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    20131102_173701.jpg

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  12. forbey

    Where is the 5 day course?

    I believe I signed up for the course as well, but I never received any notification. How can I get the 5-Day Course? Jay
  13. forbey

    New to Smoking and slightly frustrated

    Thanks, Kat. I'm just used to using photobucket in all my other forums.  I'll repost them when I get the chance. Jay
  14. forbey

    New to Smoking and slightly frustrated

    Thanks, Kat. I'm just used to using photobucket in all my other forums.  I'll repost them when I get the chance. Jay
  15. forbey

    Pork Butt Prep

    Very good! We left the bone in and the skin on. I think the bone in also helps to transmit heat from  "outside" the meat to the center. I put the skin down, this time, I plan on trying it up the next time. I can see where the skin might "resist" the affects of the rub. I might even consider...
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