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  1. pm0084

    Pulled Pork #2

    First one turned out great...so I got a request to make another for some friends who are visiting. This time out its a 8 pound bone in pork shoulder. Hit it with the rub and onto the MES it went. 240 degrees Hickory
    • pm0084
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    • Forum: Pork
  2. 20160618_002611.jpg

    20160618_002611.jpg

    • pm0084
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    • Album: Pulled Pork #2
  3. pm0084

    Graduation Pulled Pork

    Thanks...got plenty of compliments. I could not have done it without this forum, it is an absolute wealth of archived knowledge.
  4. pm0084

    Graduation Pulled Pork

    Turned out great and pulled with ease...pretty moist and awsome bark...definitely will be doing this again. Served with Hawaiian sweet rolls and homemade slaw.
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    20160611_153214.jpg

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    • Album: Graduation Pulled Pork
  6. 20160611_151025.jpg

    20160611_151025.jpg

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  7. pm0084

    Graduation Pulled Pork

    1400: 204 IT....pulled from the smoker and wrapped...into the cooler until 1500 or so.
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    20160611_120722.jpg

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    • Album: Graduation Pulled Pork
  9. pm0084

    Graduation Pulled Pork

    1200: Sitting at 198 IT...bark is formed nice...hit another brief stall at about 190 IT for an hour or so...should be ready to rest once it hits 205. Also made some of the finishing sauce from SoFlaQuer....tastes good out of the bottle. I did cut the vinegar portion with some apple juice though.
  10. pm0084

    Graduation Pulled Pork

    0700 update:After 10 hours I am at 176 IT. Gave it a few sprays of apple juice and gonna hit it with juice every hour till done...bark is forming up nicely. Amazen pellet tray burned all night without issue...MES 40 held tight around 240 as well.
  11. pm0084

    Graduation Pulled Pork

    Put it on at 9:00pm @ 240 with Hickory smoke...plan to spray with apple juice as well once things get going.
  12. Graduation Pulled Pork

    Graduation Pulled Pork

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  13. pm0084

    Graduation Pulled Pork

    Decided to take a shot and do some pulled pork for our daughters graduation party tomorrow afternoon...there will be plenty of food, so i am only out $13 for meat if things dont work out. This is my first so wish me luck. Got a 8.6lb bone in pork shoulder. Rubbed with mustard, salt, pepper...
    • pm0084
    • Thread
    • Replies: 13
    • Forum: Pork
  14. 20160610_115838.jpg

    20160610_115838.jpg

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    • Album: Graduation Pulled Pork
  15. pm0084

    First smoke...Boneless/Skinless Chicken Breast, Feta stuffed, and Bacon wrapped

    The bacon and cheese definitely help keep things from drying out. Highly recommend this route for anyone wanting to do boneless and skinless breast in the smoker.
  16. pm0084

    Newb From Virginia

    Welcome....new to the forum myself. I am from the Fredericksburg area as well...guess we will probably cross paths in the Costco meat dept at some point.
  17. First smoke...Boneless/Skinless Chicken Breast, Feta stuffed, and Bacon wrapped

    First smoke...Boneless/Skinless Chicken Breast, Feta stuffed, and Bacon wrapped

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  18. pm0084

    First smoke...Boneless/Skinless Chicken Breast, Feta stuffed, and Bacon wrapped

    Ok as promised...some Q View First smoke...so here we go :) 1430: Boneless breast, stuffed and wrapped. Topped with Bbq sauce, pepper, garlic, and a bit of applewood rub. 1500: Smoker @ 240...in they go 1530: Hitting it with the TBS 1800: 3hrs in the Hickory and Applewood smoke. Pulled @...
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    20160530_150302.jpg

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    • Album: First smoke...Boneless/Skinless Chicken Breast, Feta stuffed, and Bacon wrapped
  20. 20160530_175918.jpg

    20160530_175918.jpg

    • pm0084
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    • Album: First smoke...Boneless/Skinless Chicken Breast, Feta stuffed, and Bacon wrapped
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