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  1. out of fridge.jpg

    out of fridge.jpg

    • flipper0512
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  2. out of fridge.jpg

    out of fridge.jpg

    • flipper0512
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    • Comments: 0
    • Album: Default
  3. flipper0512

    continuation first butt - getting ready HELP!!

    it came out great, hit 196, transfered to cooler for hour, feel apart with ease. smoking some chix qtrs now.  Party's at two. Ill post a new thread with all pictures later today. Thank you to all that walked me through my first butt
  4. flipper0512

    continuation first butt - getting ready HELP!!

    still on the smoker and temp just  hit 190  leave on or transfer to oven.....................
  5. flipper0512

    continuation first butt - getting ready HELP!!

    whats the earliest temp i can pull and still be able to pull the meat? 
  6. flipper0512

    continuation first butt - getting ready HELP!!

    ok so here we are.....12 hours on the smoker, still on, just added a few more chunks of wood.  IT is 185, sun is down and temps dropping.  Once that wood is done ill wrap and put in oven at 225 till 190-200 then in towel in coller for at least an hour.  thoughts concerns? havent hit a true...
  7. flipper0512

    continuation first butt - getting ready HELP!!

    am I at my stall? 152 when probed roughly hour half ago and now only 155
  8. flipper0512

    continuation first butt - getting ready HELP!!

    now my next concern, i probed after 5 hours IT 152? All good?
  9. flipper0512

    continuation first butt - getting ready HELP!!

    no not yet, been on since 7 rrunning stead 230 now ill give another hour so so before I probe.  Keeping the smoke light, first butt dont want it to be too smokey.  Thanks for the help.
  10. flipper0512

    continuation first butt - getting ready HELP!!

    so put the meat on, which made me loss all my heat.  Took about 40 min and im back to 212, any concerns with bacteria?
  11. flipper0512

    continuation first butt - getting ready HELP!!

    with the colder weather it just took its sweet time, we are up to 222. meat going on.  thanks
  12. flipper0512

    continuation first butt - getting ready HELP!!

    wind is not an issue and slowly we are up to 207 and the day will start warming soon, so im going to add meat shortly
  13. flipper0512

    continuation first butt - getting ready HELP!!

    Ok so im all sest to start my first butt woke up at 6 to get my red bullet electric brinkman going, only one problem, brrr is 34 degrees outside.  smoker peaking at 199, do i have a problem?  I have not probed the meat.
  14. flipper0512

    First pork butt - starting tomorrow

    Well that's good to know, that rule only applies of I break the skin?
  15. flipper0512

    First pork butt - starting tomorrow

    OK so tomorrow morning I am going to smoke my first butt 6.7lbs.  Been ready thread after thread and I am quite confident that I know what I am doing but looking for any last minute advise, and or tips that a newbie may forget. So going to do the mustard rub with brown sugar salt pepper paprika...
  16. flipper0512

    What to smoke??

    So the menu for the BBQ: 6.7 lbs boneless pork butt, and 8lbs of leg quarters.  I'm in the expensive state of CT butt was 2.89 a lbs, but pick up the leg quarters for .69 a lbs.  Tried some the the chicken over the weekend, smoked for just over three hours at 220° then applied sauce and threw in...
  17. flipper0512

    Need Pulled Pork Recipe w/o a Q

    Credit to Paula Dean, but this is SOOO easy and its damn good.............. IngredientsDry rub:2 tablespoons salt2 tablespoons black pepper2 tablespoons dark brown sugar2 tablespoons paprika1/2 tablespoon cayenne4 pound shoulder pork roast 2 cup apple juice1 cup apple cider vinegar2 tablespoons...
  18. flipper0512

    Sell by, cook by, freeze by

    Local store was having sale on pork butts, so I had to get it yesterday, 6.7lbs boneless. Sell by date is the 30, I have a party on the 8th, and don't want to freeze it.  Thought? Thanks again!!
  19. flipper0512

    First smoke.......Newbie here be gentle!

    It was a bit heavy on the smoke, but I'm not complaining.  I cooked a bit to long so was a bit on the dry side.  I have since purchased a thermometer probe for real time temps. Pork butt next!!!
  20. flipper0512

    First smoke.......Newbie here be gentle!

    So here was my first smoke, a beer can chix.  A learning process for sure but it came out pretty damn good. To much wood to start with? Ready to start....Rubbed with butter, salt, pepper, garlic, onion, paprika I should have learned about TBS before my first smoke...... 3 hours or so...
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