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  1. joelowry

    Rollin A Fatty: My Version

    ok i would like to a fatty with  bacon pulled pork and mac n cheese. wrap that in jimmy dean sauge and cover that in bacon any thoughts?
  2. joelowry

    I'm going to try pulled pork again.

    ok so I am going to try pulled pork again. I am going to get a 5 pound pork butt and rub it with yellow mustard and add my rub. then i will smoke at 225 for like 12 hours till the internal temp is at 200. any other suggestions?
  3. joelowry

    First time stuffer. Andouille.

    i'm sorry but I don't understand is the butt you are refering to pork butt? and if so was that smoked first and what is cure number one 
  4. joelowry

    Beer can chicken

    I am looking for a great way to do beer can chicken or something similar. I am using the brinkman smoke n pit charcoal/wood smoker. let me know if you got any thing for me i'm sure you guys and gals will!!
  5. smoker.jpg

    smoker.jpg

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  6. joelowry

    hi everyone

    that was before and now this is after and a little closer look
  7. nice smoke on this .jpg

    nice smoke on this .jpg

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  8. falling right off the bone .jpg

    falling right off the bone .jpg

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  9. joelowry

    hi everyone

    well just the smoker temp that i could not get past 200.  also i will try to post a pic now.
  10. joelowry

    hi everyone

    not sure how to post images but i did some ribs this weekend. they came out great but i could not get the temp up past 200.
  11. joelowry

    hi everyone

    this baby is ready for smokin just getting the grill ready now!!
  12. meat.jpg

    meat.jpg

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  13. joelowry

    hi everyone

    hello, my name is Joe and I am from Boston. I have a brinkman charcoal grill with the side smoker. I am just starting out and will try out anything and drink as much beer as I need to get the job done! let me know any suggestions.
  14. joelowry

    First time smoking pork shoulder...

    thanks guys! also i need a meat thermometer that is long enough  to be in the meat and be outside my smoker but not to expensive any idea's
  15. joelowry

    First time smoking pork shoulder...

    i am using a apple and cherry combo for wood chips i mad my own rub with brown sugar  cumin paprika. what would you guys suggest for a rub
  16. joelowry

    First time smoking pork shoulder...

    i also have  a few questions what temp should i pull the pork of at? also i pulled it off at 140-150 and it did not just fall apart i had to really chop it up and it was not that flavorful?
  17. joelowry

    Fat side up or down?

    sorry i'm  just starting to smoke but i have  a few questions.  1. i'm having a hard time keeping the temp below 250 on my charcoal grill. this has the smoke box on the side. also i think i am pulling the meat off the grill to early. it does not fall apart like i have seen it done. i pull it off...
  18. joelowry

    Hello from Auburn, AL

    I am having hard time with pulled pork. two things one. on a charcoal grill i can not get the temp down past 250. two. i think i am pulling the meat off to early at a internal temp of 140. also the meat i feel like is kind bland. please help me!
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    Default

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