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Qview 1 xcoachx pork butt
Why thank you c farmer! I'm honored to have you check in on my smoke. xcoachx -
Qview 1 xcoachx pork butt
4:30 - internal temp reached 162.3 so out of the smoker and into a foil pan, smothered with a new sauce I wanted to try. 4:45 - Covered and back in the smoker at 235f -
Qview 1 xcoachx pork butt
3:30 - 6hrs in and internal temp has only gone up about 4 degrees from 2hrs ago at 1:30. It's now 154.7f -
Qview 1 xcoachx pork butt
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Qview 1 xcoachx pork butt
9:00 - Fired up my smoker, trimmed part of fat cap from my 4# butt, rubbed it down liberally with a new rub that sounds like it's worth a try, picked out my woods and soaked, apple, cherry, peach, and a smidge of pecan. 9:30 - Smoker up to 230f, producing a fine blue smoke, pork butt on... -
LET'S TALK BRISKET!!
I agree 100% with this post. Mine just happend to pass the test at 205 when I probed it..... But I waited till 205 is my point, I always took it off early because it just seemed to get firmer as it cooked and I was unaware that at the higher temp Internal temp is when the connective tissues... -
xcoachx smokin in Ca.
Thanks for the welcome! I have found that the people here are all super wonderful people, always looking to help. I've been lurking a while and have seen how much help people are. I hope I can share what I know/learn with this forum as well. xcoachx -
LET'S TALK BRISKET!!
The problem I was having was thinking I was drying it out then pulling it out too early. From what I've determined after reading through this thread was to be patient and let it get up to temp.... 205 internal temp. That's when the connective tissue breaks down and there is where you get your... -
xcoachx smokin in Ca.
Quick intro. I've been bbqing for decades and dabbling in smoking for years but have really been getting into it lately. 44 male Bay Area California - east county Perfect flame vertical cabinet gas smoker Char griller charcoal grill (side smoke box not attached) Pork loin ribs are my favorite... -
LET'S TALK BRISKET!!
I woke up this morning and threw a 4# brisket (flat) in my smoker at 8 o'clock. Took it out at 6:15, just in time for dinner with the family at 6:30. Some kick ass pasta salad my wife made, sweet and hot beans, and smoked brisket. Bare with me this is my first post. How it started..... Friday...
