Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jbfromtennessee

    ok here it is, my finished product.

    this was started at 330 this morning and got to 200 i.t. at about 530. taste pretty good to me and now i need to have some suggestions on warming up about noon tomorrow for a lunch with the family...jb
  2. ok here it is, my finished product.

    ok here it is, my finished product.

  3. jbfromtennessee

    ok here it is, my finished product.

  4. 003.JPG

    003.JPG

    • jbfromtennessee
    • Media item
    • Comments: 0
    • Album: ok here it is, my finished product.
  5. 002.JPG

    002.JPG

    • jbfromtennessee
    • Media item
    • Comments: 0
    • Album: ok here it is, my finished product.
  6. 001.JPG

    001.JPG

    • jbfromtennessee
    • Media item
    • Comments: 0
    • Album: ok here it is, my finished product.
  7. jbfromtennessee

    pulled pork

    ok, started on a bone in boston butt  this morning at 330. went all take tending to the temp and smoke and at about 530, bazinga, it hit 200 I.T. brought it in and let it cool and the chopped into samich portions. looks, great, taste great, now i just need to figure out how to warm up for a...
  8. jbfromtennessee

    smoke time needed

    thanks cliff, i actually use chunks after i get the coals to settle down.  i had heard somewhere that after the first 3-4 hours the pours close up basically not needing smoke any longer. i think i will go for awhile longer since it takes 10-12 hours to get done. i guess a trial and error kinda...
  9. jbfromtennessee

    smoke time needed

    ok, thanks, don't know if i am asking this correctly or not but i wanting to know at what point do you no longer need smoke on a pork shoulder. i use charcoal for heat, normally 220-240 degrees, and add hickory chips to create a light blue smoke. 
  10. jbfromtennessee

    smoke time needed

    sorry, wrong forum for my question. will try again.
  11. jbfromtennessee

    SMOKED PORK BUTT 101

    joe black, i guess we need to agree to disagree. even tho i have never been to SC and never had any SC BBQ  i can't imagine any better tasting BBQ than we have down here.. have a great day...
  12. jbfromtennessee

    SMOKED PORK BUTT 101

    i live in sw tn where bar-b-q is king. my personal fav taste wise is Corky's.  the question i have for you guys that have smoked at 225 for say 12 hrs or at 275 for say 6 hours to reach that magic 200-205 I.T. is there a big difference in the taste, texture, etc. after it is pulled???  it seems...
  13. jbfromtennessee

    question on a boston butt

    thanks eman, i didn't notice any excessive smoke so i don't think it jumped rail. i did have the chip tray pulled out slightly and that was probably the cause.  i put a second one it there to finish it off after closing the chip tray and it was still burning long after i took the butt off.   
  14. jbfromtennessee

    question on a boston butt

    put a butt on this morning at 1 a.m.  i am using a amnps 5x8 smoke full and when i when out at 7 a.m. it was all but out. it had burnt all three rows perfectly. in a test run a few weeks back i got over 10 hours of smoke out of it. still on the learning curve with it, but i do love not going out...
  15. jbfromtennessee

    need advice on eye of the round roast

    i can assure this pic only makes it look done. it was anything but, the perfect rare to me...
  16. jbfromtennessee

    need advice on eye of the round roast

    and wa-la. perfect. i don't know what was better, when we had it for din or when i made a super sammie at lunch today... thanks again for all that helped me..
  17. 4-28-15 003.JPG

    4-28-15 003.JPG

    • jbfromtennessee
    • Media item
    • Comments: 0
    • Album: need advice on eye of the round roast
  18. jbfromtennessee

    need advice on eye of the round roast

    took it up at 133 or so. after a rest it ended up here..
  19. jbfromtennessee

    need advice on eye of the round roast

    ok, well maybe i can. two more to come...
  20. need advice on eye of the round roast

    need advice on eye of the round roast

Top Bottom
Back
Clicky