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Complete greenhorn needing advice!
IT when I pulled it off was 204. It was a fairly small butt.- mikeb3200
- Post #15
- Forum: For New Members
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Complete greenhorn needing advice!
Made my first attempt at a boneless pork butt. Made the mistake of leaving when I thought it would plateau and left it on about 30 minutes too long, so it was a little dry. I used Stubbs Pork rub and added some smoked paprika. Meat had such good flavor that sauce was not needed. It was a 4lb...- mikeb3200
- Post #13
- Forum: For New Members
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Complete greenhorn needing advice!
Had to turn down the heat because the wife wanted it to pulled off once the in-laws got to the house. Ended up cooking for 3.5 hours at basically 240. IT 167 on both breasts. Skin not crispy, but as moist as I could ever hope for. Next time I need to find out how to get the rub under the skin...- mikeb3200
- Post #10
- Forum: For New Members
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Complete greenhorn needing advice!
Trying my hand at a couple of spatchcock chickens. Trying them at 275. Here are the before pictures. As long as i don't completely botch the job I'll post the after pics as well. Wish me luck!- mikeb3200
- Post #8
- Forum: For New Members
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Complete greenhorn needing advice!
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New to the site and new to smoking
Hello, My name is Mike and I'm from Kansas. Just got my first smoker, a Traeger pellet smoker. Eager to learn more and start making some delicious meat! Thanks in advance! -
Complete greenhorn needing advice!
Hello all! I know this has been asked many times before but here goes anyway. I am completely new to smoking other than being a willing taste tester. I just got a used Traeger pellet smoker and am ready for some meat! What would everyone say is the best and easiest meat to prepare and smoke...- mikeb3200
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- Forum: For New Members
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