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  1. C

    Checklist for first Pulled Pork

    In my post, I assumed Juicy was from Fat and my choice of Picnic shoulder ( unknowin to me at time of purchase ) to smoke was reason for lack of fat. I'd like to smoke a butt, but probably won't b/c 9 pounds of meat is too much for me.
  2. C

    Checklist for first Pulled Pork

    Wish I knew that before I started down pork shoulder cook ... LOL ___ Life is a Journey For anybody interested, My pork shoulder was plenty tender. It just wasn't very juicy. I took that because of the piece of meat I smoked being Picnic vs Shoulder. I took it off at the temperatures listed...
  3. C

    Checklist for first Pulled Pork

    Had to share. Ate my Picnic shoulder last night, and was a bit disappointed. The meat was tender but a bit drier than I had expected. Probably referenced by the Butt vs Picnic meat having fat vs tendons. Today, I made another BBQ pork sandwich for dinner, but added the Lime Finishing sauce I...
  4. C

    Checklist for first Pulled Pork

    Thanks, I ate some picnic sliders tonight with BBQ Sauce. Meat was tender and had decent flavor, Q sauce was great, but I could definitely tell the meat wasn't stewed in fat like you suggested the Butt would have been. I'll definielly grab a butt next time I'm gonna make a shoulder.
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    When to bring into oven for finisher? Picnic Shouder

    and it's off. Temp was 202 in soem spots, and 195 was the coolest. Wrapped in foil / towels right now. I tried the probe thing, but I have no idea what I'm supposed to be looking for first go. Hopefully i's done enough
  6. C

    When to bring into oven for finisher? Picnic Shouder

    not wrapped, the temp is moving up nicely without the wrap at around 260 grill temp. Just hitting 189 now. Just had to recoup from my coals running out in middle of cook.
  7. C

    When to bring into oven for finisher? Picnic Shouder

    I'm up to 181 now, running the grill a little hot to speed things along @ 273
  8. C

    When to bring into oven for finisher? Picnic Shouder

    Will meat flavor / texture be any different finishing oven vs grill?
  9. C

    When to bring into oven for finisher? Picnic Shouder

    At what temp does one bring inside to finish in an oven. Is there any pros / cons to doing so vs leaving outside to continue cook. I'm in middle of my first Picnic Shoulder on Weber kettle. Currently About 11 hours in - and I hit a snag when Kingsford fuel ran out. My transition to new...
  10. C

    Checklist for first Pulled Pork

    Thanks for all the feedback, I have my own BBQ sauce that is pretty good. Home made out of this world. It's from the Weber recipe Triple Play BBQ that anybody can google for the recipe. Those finishing sauces look interesting. Didn't even know about those I'll definitely play around with...
  11. C

    Checklist for first Pulled Pork

    Jonos, It's my first smoke on the Weber Kettle, so I went for inexpensive meat. I already have the meat in fridge, and The butts were 2 bucks a pound vs 1.20 for the shoulder. The Butts were quite a bit larger as well. Definitely noted though - I'll keep that in mind for future smoke.
  12. C

    Checklist for first Pulled Pork

    I've got my first run planning for. Meat : I've got a 9 pound Picnic shoulder ( I need to cut the skin off but leave some fat from what I gather ) Time : 12-14ish hour slow and low cook Final done temp : 205 degrees? Smoker - Weber Kettle with snake method setup with water ( already tested...
  13. C

    First spare ribs on the weber.

    Im' curious. I've been playing around with Snake method - but using a foil tray with water to stabilize the temp. Have you tried both ways. Any thoughts on it. Thanks
  14. C

    Webber kettle section?

    I don't know, but I've been doing a couple charcoal test runs (3 tests, one I had to stop at the start b/c 6 coals took way too long to come up to heat. Tonight was my latest test ) using the snake method and I've found it pretty effective for maintaining a consistent temp around 260 degrees...
  15. C

    What's acceptable temp range for Smoking Ribs / Pork SHoulder / etc

    Thanks, I'll do that, I had read some of your posts on the MEB30 before deciding to buy the MEB30. Was able to grab last year's clearance model for 135 bucks too. That helped.
  16. C

    What's acceptable temp range for Smoking Ribs / Pork SHoulder / etc

    Yes had top vent wide open, and the chip insert about half way out so I could see pathway for air to flow during the cook. Smoke was pretty solid throughout the cook. B/c of the MEB experience, I've turned to my Weber Kettle to get a baseline of good BBQ that I can produce ( working on that...
  17. C

    What's acceptable temp range for Smoking Ribs / Pork SHoulder / etc

    Thanks, That's what I was looking for. I'm new to the smoking meat, but I decided I want to add it to my abilities this summer. My master built first go was a bit disappointing, but I'm pursuing the outcome, more than the method.
  18. C

    What's acceptable temp range for Smoking Ribs / Pork SHoulder / etc

    I let them set about an hour after smoking before eating. I have an extremely sensitive taste and smell so if there was smoke taste, I'd have found it. 2 others ate with me, and they both agreed with me. The cook had plenty of smoke throughout first 3 hours For flavor, I used a competition...
  19. C

    What's acceptable temp range for Smoking Ribs / Pork SHoulder / etc

    I used 321 to smoke with an MB130b using Amazing smoke tray with pellets. Was pretty disappointed in the taste of the meat. Had a nice tenderness, but no smoke taste even watching smoke throughout the first 3 hours of the cook. I observed the temp was going from 215 to 250 on the electric...
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