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  1. bigtattoo79

    Simple Pork

    OMG this is so good!!!
  2. bigtattoo79

    Simple Pork

    I just pulled it and the meat temp was 187 so we will see how it looks when we cut it in 15-30 min.
  3. bigtattoo79

    Simple Pork

    It's showing 167 not sure how accurate my thermometer is. I'm gonna pull it at 8 hrs and cut it open. If I should wait longer please feel free to tell me because I'm new and don't really know the right thing to do? However I will take pics lol.
  4. Simple Pork

    Simple Pork

  5. bigtattoo79

    Simple Pork

    6hrs in.
  6. null_zps5cbc0fbe.jpg

    null_zps5cbc0fbe.jpg

    • bigtattoo79
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  7. bigtattoo79

    Simple Pork

    Some Cajun Injector.
  8. bigtattoo79

    Simple Pork

    4 hrs in
  9. bigtattoo79

    Simple Pork

    Well my wife picked up a BB for me to smoke and before I got home she injected it with the stuff that we use when we bake a BB. So this one may be a waste but I can't say much as she was just trying to help. It's been on the smoker for almost 4 hrs so we will find out soon enough lol.
  10. bigtattoo79

    New to smoking

    I did a fattie a couple weeks ago.
  11. bigtattoo79

    New to smoking

    Thanks y'all this sure seems like a great place.
  12. bigtattoo79

    Simple Pork

    Thanks for all the advice y'all. Do y'all inject with anything?
  13. bigtattoo79

    Simple Pork

    I'm new to smoking meat and wanna do some pork today. Does any cut of pork cook easier stay juicier then others? Should I inject the meat or just rub the outside? And last but not least what's a safe temp for the meat? I'm sure most of this has been covered and I will be doing a lot of reading...
  14. bigtattoo79

    New to smoking

    Hi all I'm from Louisiana and wanna get into smoking meat so looked around the net for info and found this place and wanted to join. I just got a "ECB" to start out on. I did a bunch of Drumsticks yesterday just to see how it would hold temp and it did pretty good. The meat was still kinda pink...
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