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Recent content by jm57

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  1. J

    Pork Shoulder

    Well it’s all done. I pulled it at 204 right at 4pm. Let it rest for almost 2 hours and here she is
    • jm57
    • Post #15
    • Forum: Pork
  2. J

    Pork Shoulder

    I wrapped it a little bit ago and turned the temp to 225. Currently at 176 right at 14 hours in.
    • jm57
    • Post #13
    • Forum: Pork
  3. J

    Pork Shoulder

    It’s not injected and I didn’t insert the temp probe until it was well out of the danger zone.
    • jm57
    • Post #12
    • Forum: Pork
  4. J

    Pork Shoulder

    I read in the past that as long as the outer 1/2” of meat got to 140 within 4 hours it was good. Based on that I figured 200-225 should be able to accomplish this no problem. I appreciate the info though. Maybe I should stick to 225 in the future.
  5. J

    Pork Shoulder

    Right at 6lbs. I guess you could say I’m not in much hurry. I’ll wrap in a little bit and turn it up to 250 or so
  6. J

    Pork Shoulder

    Here’s this weekends cook. I got her rubbed down yesterday afternoon and put it on the smoker right around 11. I left the smoker around 205 all night. Currently sitting at 161 and seems to have developed a nice bark. Here’s some pics of the progress so far.
    • jm57
    • Thread
    • Replies: 16
    • Forum: Pork
  7. J

    Brisket

    Here it is! All finished and sliced. I’m pretty happy with how the mac and cheese turned out too.
  8. J

    Brisket

    Just pulled it at 202. Got it in the cooler resting while the mac and cheese finishes.
  9. J

    Brisket

    Pulled and wrapped in butcher paper at 166. It took right around 5 hours and 45 mins to get there. I wish it had a little more bark. This is my first time doing a brisket at 250 instead of 225 so maybe that’s why it looks different. We’ll see how it turns out.
  10. J

    Brisket

    Thanks! I’m using hickory pellets on a pit boss smoker. I’m planning on wrapping at 165 or so and just letting it ride.
  11. J

    Brisket

    I put it in the smoker right at 8:15 this morning. Left it on the smoke setting for about an hour and then turned it up to 250.
  12. J

    Brisket

    I’ve been lurking on here for some time now but figured maybe I should actually post something. So here we are. My brisket is ready to go for tomorrow morning. I was able to get my hands on an 8 pounder just the point. Got it trimmed and rubbed down with salt, pepper and a basic beef rub. I...
    • jm57
    • Thread
    • Replies: 15
    • Forum: Beef
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