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  1. rc1991

    MIght as well add my own... Pulled Pork Qview

    The butts look great and congrats on the baby too! I did 2 butts about the same size and cut over the weekend and mine took about 18 hours total - it's pretty interesting to see how the cooking times can vary!
  2. rc1991

    rib experiment (w/ Q)

    Looks really good! I see you are in NJ - if your baby backs happen to be from Costco they don't have the membrane....I had the same experience as you and it turns out one of the members on here confirmed that the Costco BBs have the membrane removed.
  3. rc1991

    All nighter (Updated with lot's of Q-view)

    Put in a bunch of q-view updates from y'day afternoon - fun day of smokin'!!  
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  10. rc1991

    All nighter (Updated with lot's of Q-view)

    Thanks Flash - they are at 195 now and it's 11 am - I think it may only be around 3-4 hours in the cooler now since I would like to have them reach 200 - that's the temp they reached last time and they pulled real easy and were really good.  I figure when the beans are done I could so as you...
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  15. rc1991

    All nighter (Updated with lot's of Q-view)

    It's 7 am and the chuckie's are going to go in the smoker in about half an hour - just came out of the fridge. The butts were foiled at around 4 am and are now both sitting at 180* - will it be OK to hold the butts in a cooler for 6-7 hours or should I pull them after an hour or 2 rest and put...
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  18. rc1991

    All nighter (Updated with lot's of Q-view)

    Just started a couple of 7 lb pork butts around 4 this afternoon for tomorrow's 4th BBQ. Used Jeff's rub on the butts and smoking with apple wood. Spritzing with apple juice/rum. In the morning around 7 or 8 I'm going to add 2 chuckies switch to oak or hickory if the butts are foiled by then -...
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  19. rc1991

    Pork Butt Time...Help!

    I did a 6.5 lb for about 12 people and had a few other things too (chuckie, chicken) and it all went so I would agree that bumping it up a bit just to be safe may not be a bad idea. With regard to time - I started that particular butt at around 2:45 am and after about 15 hours it still wasn't...
  20. rc1991

    Smoked Steelhead Salmon

    Thanks! The brine was salt (about 1/2 the amt. normally used so 1/2 cup per gallon), cayenne pepper, black pepper, tarragon.
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