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new guy in wichita, ks checking in!
Welcome Rick, I would agree with the others that suggested the pork butt. Kinda hard to screw up. I would choose a smaller cut for your first smoke as the shorter time will let you get comfortable with your equiptment without a lot of hassle. In the last 3 days I have smoked 100 lbs for pulled...- belair427
- Post #10
- Forum: General Discussion
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Smokin 100 lbs of butt.
Thanx for all of the input. Here is the plan. I have just finished injecting the first four and rubbed with my dry rub, wrapped in plastic and in the fridge for the night. In the morning I will start those 4 on the smoker until internal temp reaches 165 at which point I will remove them and... -
Smokin 100 lbs of butt.
Hi all, My oldest son is to be married a week from Saturday. After talking to our favorite smoke house about catering we decided that I would give it a go myself. Now I have several questions. I have smoked a butt for pulled pork with very good success but I have not attempted more than one at... -
New member
Dennis, the handle refers to my 56 2dr HT but I have 5 right now in various stages. 3 Chevelles, 68 vert, 69 300D and a 72 SS 454 along with a 68 Chevy II. I told my wife prior to marriage that we both knew I would have a vice and I would let her choose it, wine, women or cars. I think after all... -
New member
Hi all, Been lurking for a few months and finally decided to join. I have been a little hesitant to join because I have a pellet smoker. I have a cousin who had one and his ribs are wonderful which sold me right away. I have been chasing 3 sons to sports activities for years and drag racing and... -
Turkey questions from a newbie!
Thanx for the input. Glad I asked, I had read somewhere 1.5 hours per pound at 225 degrees. If I had put it in at Midnight as planned I would have had bad turkey jerkey in the morning. What say you about my injection plan? -
Turkey questions from a newbie!
Hi all, I have been lurking and stealin ideas for a few weeks now but i need help with a few questions on my current project. I have smoked pork, pork, pork and, oh yeah, pork since I got my new smoker a couple of months ago. My family is starting to wonder if anything other than pork can be...
