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  1. Mitchapalooza

    Some Question about Smoking Pork Butt Ahead of Time

    A couple more questions if the forum does not mind! The chefjimmyj method worked perfectly for preserving (and serving) pulled pork a couple days in advance. Now I am wondering about holding pork shoulders for pulled pork that are finished 12 hours or less before serving. I am assuming it is...
  2. Mitchapalooza

    Some Question about Smoking Pork Butt Ahead of Time

    This is solid, no-nonsense advice. Thank you, sir!
  3. Mitchapalooza

    Some Question about Smoking Pork Butt Ahead of Time

    Now that I think of it...I'd like to clarify a few questions if y'all don't mind. How many hours are recommended as a minimum for smoking the meat on a pellet grill at 225F to build up enough smoke flavor before ramping up the temperature? I saw one reference to 4-5 hours, and another for 2-3...
  4. Mitchapalooza

    Some Question about Smoking Pork Butt Ahead of Time

    I think this is definitely going to be the general plan of attack for my next pork butt. I kept the smoker at 225° for almost the entire time...and they took almost 14 hours to reach 203° internally. The results were very good, it would just be nice if I could get the same results in less time.
  5. Mitchapalooza

    Some Question about Smoking Pork Butt Ahead of Time

    Maybe it's unnecessary, but I don't plan on using it as an actual "sauce" per se, it was just mentioned as a good way to give back some moister for the reheating process. Probably Rufus Teague or Bone Suckin' Sauce as a main topper.
  6. Mitchapalooza

    Some Question about Smoking Pork Butt Ahead of Time

    Okay...so sounds like the Meathead method (which also happens to be Recteq's suggested procedure) of simply smoking it unwrapped at 225F until it passes the doneness test, which i take it usually happens after about 8-12 hours and 203F internal...is the way to go. I can see that slightly hotter...
  7. Mitchapalooza

    Some Question about Smoking Pork Butt Ahead of Time

    Howdy y'all. As my introductory post points out, I am brand-new to the meat smoking game. I was hoping to provide pulled pork for dinner one night this weekend on the family trip to a log cabin in middle-of-nowhere Wisconsin. I have never made pulled pork before, even in just a conventional...
  8. Mitchapalooza

    Ahoy from Illinois!!

    Howdy everyone. I've been perusing around these forums for a while just trying to soak up some knowledge, and figured I would finally make an account. Just purchased my first ever smoker, a Recteq RT-1250, and assembled it last night. Until now, all I have ever really messed with were NG/LPG...
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