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Turned out great here is the final pics!

That is bone in, should I go crank the oven temp up? I will quit worrying about my 4 hour window then I thought that included internal temp?

Ty so much, I was a little worried about the temp being low after 4 hours but I think my thermometer is off a few degrees, so I believe the 4 hour window should be ok, normally I am around 160 after 4 hours! How do you reheat your pulled pork the next day? Hope you and the family have a nice...

My electric smoker is down so the minion method on the Webber kettle it is! 4 hours at 250 degrees pulled it with a internal temp of 138/139! Close enough to the 4 hour window! Added some apple juice, rub, brown sugar and butter and slid it in the oven at 250 degrees. It is currently stalled...

Hey buddy hope you and your family are doing well and Merry Christmas! I have not smoked anything in years due to my health, but wanted to do this for the family for Christmas!

Around here pork butts are almost 4 dollars a pound. I’m not worried about it being bad I was worried if the taste would be off! No paper breakdown and double wrapped!

I got a Boston butt out of the freezer to start thawing it for smoking it on Wednesday? Problem is on Dec 24 it will have been frozen for 1 year. I did not realize it was the old, would you use it? It has been doubled wrapped in butcher paper!

thank you all for the kind comments, I am hoping if I feel well enough to start posting a lot more pics of my creations.

I like the brown sugar idea, now you have me thinking.  You should give it a try and report back lol.  Add that recipe to your growing list of things to smoke lol.  

Sorry I read your post wronglI have a good ham and bean recipe I love, just have to find it.

I make ham and beans all the time, just had it two nights ago.  First you need to start with a good broth.  Go to your butcher, and get a good smoked ham hock or two.  Place that in a stock pot, with a little pepper.  Cook until the mean has fallen off the bone.  Skim the broth, and cut up the...

Well here is the final pictures.  It was delicious.  I made Rubens for Dinner, with fried squash from the garden.  The only difference is I do not like rye bread, so I made it on whole wheat.  Hope you enjoy.

Thanks jimmy, I know what you mean by cured, that is why I am not worried.  I just hate to see meat temps above 38 degrees when they go on the pit.  I guess it is more of a comfort zone to me.  This thing is cooking fast, I am up to 150 degrees but I know the stall is coming lol.

Hey everyone its been a while!  I was going through the freezer, and found a corned beef brisket.  I soaked the brisket in cold water for 6 hours, changing the water twice.  I then rubbed it down with mustard, and black pepper, and hickory rub.  It is now on the smoker, with a temp between 240...

I am with everyone, My MES was a pile of junk, my ECB outlasted it and is cooking a pork shoulder as we speak.  Get the Bradley, I think you will have better luck.

Santa showed up with all sorts of cooking things, as well as a new deep fryer, and my sausage making equipment!!

Hang in there john, and let them folks take care of you.  Get yoruself  some rest, and you will be home before you know it. 

hang in there bear, wishing you a speedy recovery, The good lord will get you through this.

Gary was a great guy, small donation on the way.  Anything to help Gary's family as well as the wonderful children he and his family so gratefully helped.

Welcome buddy, glad you joined.  Be careful this hobby is addicting lol.