Recent content by smokinjj
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This week's smoke - Boston butt in progress with Q-Views
Very nice!! Keep the Q-view coming, I'm prepping 7lb butt as I type! -
JJ's Finishing Sauce...Awesome!!!
I tried this for the first time on a pulled Boston butt, since I'm new to these forums and I love my vinegar based Carolina sauces and I got rave reviews, much better then my old finishing sauce, I will stick with this! Got me a few more catering clients! Thanks JJ!!- smokinjj
- Post #48
- Forum: Sauces, Rubs & Marinades
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pork butt stall
Slightly under yours at 5 lbs at 225-240 it's been windy here in Missouri today so controlling my temps has been fun...lol!! It's been 9+ hours for me and I'm at 199 so were seeing the same outcome, although I'm not in a hurry and been posting some Q-view for our our SMF friends. -
pork butt stall
Yeah temps slow down in the end just be patient. I'm at 192 just now and won't pull until 205 and then I'll wrap in a towel and put it in the dry cooler for another hour and after that I'll pull it apart with my meatrakes. It's definitely worth the wait, especially once you hit it with JJ's... -
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pork butt stall
Funny I'm doing a boneless Boston butt today to. I'm at 175 right now going on 7 and a half hours. I'm very patient when it comes to smoking because I have lived and learned when it comes to being impatient and start increasing temps and what not. Sometimes I think bone in helps IT and I always... -
IT - Pulling Pork, School of thought
3-2-1 is 3 hours of smoking, 2 hours of foil cooking and 1 hour back on the smoker with glazing. 3-2-1 method is approx. times adding up to 6 total hours, hence JJ's 3.5 smoking, 2 foiling and 30 minutes of finish time on the smoker. -
A little Sunday butt smoke session with Q-view!
Well 165 and I'm foiling and now waiting on 200! -
A little Sunday butt smoke session with Q-view!
Time for another spray down and pic! -
A little Sunday butt smoke session with Q-view!
Ok here's a peek on my first apple juice and Maker's Mark spray down.
