Recent content by iconnolly

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  1. iconnolly

    Texas rib candy

    I really want to try this stuff after watching T-Roy cooks on youtube! I love that guy! The rib candy looks amazing and i really want it on my ribs and pork shoulders. However, living in Ireland, I can't get this stuff! In fact, I found only one website who were willing to ship it and it would...
  2. iconnolly

    WSM whole bird questions..

    Hi, Gona try my first whole bird tomorrow. But i have some questions which im sure you guys can help me with: 1. I'm going to smoke it at a higher temp 325-350, which i understand is better for birds? Is that right? 2. To get to this temp (especially in cold weather) should i leave the water...
  3. iconnolly

    I thought i did everything right...?!

    .....no..bone wasn't like that!! Sounds like i got a mis-labeled butt?!
  4. iconnolly

    I thought i did everything right...?!

    Hi thanks, ive checked the therms so i know thats not the issue. I didnt have a drip pan but did add all the juices from the foil when i pulled it. I also used a vinegar based finishing sauce. I'm convinced the meat was just too lean. I've dont plenty of slow cooked picnic shoulders in the oven...
  5. iconnolly

    I thought i did everything right...?!

    Interisting about the mislabel. There was one big bone in it but also the ends of 2 ribs. Can that happen in a butt?
  6. iconnolly

    I thought i did everything right...?!

    My first pork butt on the wsm today. Cooked it at 225-250 to internal trmp of 160. Foiled it then until 203 internal temp and rested it for 3 hrs. The bone effortlessly came out with 2 fingers and the pork pulled apart very easily with 2 forks. It was so tender i could have pulled it by...
  7. iconnolly

    Can it rest too long?

    Hi, Pork butt came off just now at 205! Feels pretty good but i dont need to feed people for another 3 hours. Its wrapped in foil, towels and in the cool box. Stupid question, but will leaving it rest for 3 hrs have any negative impact? Ie will it start getting cold or become hard? Thanks
  8. iconnolly

    Best temp for pulling?

    Cool thanks! 205 it is, and will rest for as long as i can stand it!!
  9. iconnolly

    Best temp for pulling?

    I have plenty of time today so i can stop my 5.6lbs pork butt at any point between 195 to 205. Will it pull better at 205 than 195? Also, thinking i'll let it rest, foiled in the cooler for 1 hour. Would 2 hrs be better?? Thanks!
  10. iconnolly

    First ribs.

    Nice!! Like the sound of that IPA. Smoled my first baby backs last week using 3-2-1. Next time i think i'll go 2-2-1 as they were slightly overdone. Best of luck!
  11. iconnolly

    Can a pork butt be too small?

    I notice a lot of guys here cook amazing huge pork butts, but im only cooking for 2-3 people this weekend and can easily get a 2kg bone in butt (4.4lbs). Im thinkin 1.5-2 hrs per pound, but can a butt be too small to get good results from low n slow cooking? Looking forward to first pork butt...
  12. iconnolly

    My very first WSM cook - pics!!

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    • Album: My very first WSM cook - pics!!
  14. iconnolly

    My very first WSM cook - pics!!

    Can i only add one image per post? Thanks
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    image.jpg

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    • Album: My very first WSM cook - pics!!
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