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  1. 210.JPG

    210.JPG

    • shaun h
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  2. shaun h

    First butt help...

    Thanks guys. Its a bit nerving. Been stuck on 178-180 for three hours now. Been cooking for 15 hours total.
  3. shaun h

    First butt help...

    no foil. It pushed past the 160s stall well enough, but now its stuck on 180 for almost 2 hours, after already being at 187.  :(
  4. shaun h

    First butt help...

    Ok here is another question. I have been monitering the cook temps on the hour and an hour and a half ago I was at 187.  I figured that meant I was close to the end, and so I put a few more things on (chicken and jalepenos) that I thought would go for a couple hours.  This was the first time I...
  5. shaun h

    First butt help...

    thanks guys.  I guess I'm just overly jittery.  I appreciate the feedback.  I will keep checking in and give a for better or worse pic at the end 
  6. shaun h

    First butt help...

    gonna be pulling.   Meat therm. now says 142 and I been cooking for only 2 hours. It just seemed to jump up so quickly. Water pan is full and all three bottom vents (WSM 22) are only opened to about 25%.
  7. shaun h

    First butt help...

    I am doing my first butt as we speak.  I'm pretty excited but I am wondering about some unexpected things that have come up. First was the difference between my maverick and the WSM lid...a 60 degree difference.  Mav reads 260 while the lid says 200.   The other is that the meat internal temp...
  8. shaun h

    How much/long should I add smoke for Pork butt?

    Thanks guys this has been real helpful.  I will try and do some pics and get some critique back on how I did.  This is a great site and I have learned a lot.
  9. shaun h

    How much/long should I add smoke for Pork butt?

    Thanks guys.  So its not like ribs that can be oversmoked.  I guess because its such a bigger piece of meat?
  10. shaun h

    How much/long should I add smoke for Pork butt?

    I have a WSM 22.5 in.
  11. shaun h

    How much/long should I add smoke for Pork butt?

    This will be my first attempt at pulled pork.  Just doing an 8lb by itself.  How much wood should I start off with, and then how often and how much wood should I add from there? Thanks for all help.
  12. shaun h

    Cheesesteak Fatty (Q VIEW)

    awesome!!!
  13. shaun h

    Question about using rib racks

    Interesting.  I have a WSM 22 in. However, A couple of years ago I did a smoke on a grill where I set up an indirect zone.  I used the rack and I didn't think to rotate or flip them.  When I checked on them, the tops were WAY overcooked.  So it struck me that it was hotter. On the other hand...
  14. shaun h

    Question about using rib racks

    When using rib racks, how often should I rotate around the ribs?  Maybe every 45 minutes or so?  Or is that too much?  I
  15. shaun h

    Couple questions on spare ribs

    thanks pineywoods...would you still recommend doing the mustard coat/rub the night before to let it settle into the meat over night?  
  16. shaun h

    Couple questions on spare ribs

    Thanks.  I don't know why, but I kinda figured that if you used the mustard then there was no use in applying rub the night before.  I just assumed I guess that the mustard sort of inhibited the rub from real penetration.  I guess I took it as one or the other.
  17. shaun h

    Couple questions on spare ribs

    Thanks...can I ask another question? I seen people advocate using a mustard coat application before the rub. If I were to do this, would an overnight in the fridge with the rub still be useful, or would the mustard block too much of the penetration?  I have gathered that the mustard coating is...
  18. shaun h

    Couple questions on spare ribs

    1)  From your experience, how much difference is there in letting the rub settle in over night vs. applying it right before the cook?  Is there any significant notice there?   2)  I see a lot of people here advocating a wrap with foil for a part of the cook.  I have never done this...is this to...
  19. shaun h

    Another leg ¼ post (Qview)

    Those look awesome, and I second the fella who asked for the rub recipe because that skin looks awesome. Another question...I figured that foiling the chicken for an hour would soften the skin...how'd you keep that from happening? Again...that chicken is incredible, great job.
  20. shaun h

    how to check the internal temp of a fattie

    thanks everyone.  I will post pics/update next week once its done.  Appreciate the advice and help
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