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  1. jrd

    My first pulled pork was a hit....

    Smokin Jim, and all, this is what I did. At 4:00 p.m. the night prior, I rubbed the meat with yellow mustard and a pork rub. I wrapped it and placed it in the fridge overnight. In the morning I lit the fire at 3:30 a.m. and the pit was up to temp (225) at 4:30 a.m. I used lump hardwood charcol...
  2. jrd

    My first pulled pork was a hit....

    I have been asking a lot of questions here and I wanted to thank the forum members for their help. My first pulled pork was a huge success! Everyone loved it and they went on and on about how good it was. I say "was" because there is not one fragment left. Here it is out of the foil after...
  3. jrd

    HELP! I have a question about lowest IT

    I am smoking it at 225-230 but it is difficult to maintain that temp in this weather. 30 degrees.
  4. jrd

    HELP! I have a question about lowest IT

    It is freezing here today and I am smoking a 9 lb butt. I was wondering, what is the lowest IT that I could go to foil and finish it in the oven? It has a good bark on it and the IT right now is 143 and that is after 9 hours on the smoker. Thanks! John
  5. jrd

    First ever Smoke set for tomorrow

    Will Jeff's Naked Rib Rub work for pulled Pork? John
  6. jrd

    First ever Smoke set for tomorrow

    Well Guys, I am still in the process of messing around with my UDS build and I decided to go to Menards and pick up a smoker and get busy smoking some meat. I picked up one of these: I have done some reading on these and have made a few mods to it. I am going to season it tonight, and do...
  7. jrd

    My UDS Build with a Question (pics)

    Thanks again everyone for the help. I'll get it burned out and give you an update when it is done. John
  8. jrd

    My UDS Build with a Question (pics)

    Thanks for the info! What is the best way to burn out the barrel? Thanks, John
  9. jrd

    My UDS Build with a Question (pics)

    Here is the donated 55 gallon drum The Inside with the Weber Cooking Grate: And here is a view of the smoker with the lid on. I have 4 air intake holes at the bottom of the smoker with covers to regulate the air flow. And here is a closer view of the top. My question is this: Are...
  10. jrd

    BBQ Spots Shutting Down

    Here in Racine, Wisconsin there is NOTHING! Unless I want to drive to Milwaukee or Kenosha to go to Famous Dave's. I think like others have said, it has to do with our economy. People can no longer afford to go out and eat. They are learning to make the foods they use to go out to eat...
  11. jrd

    Sunday Evening smoke w/ Qview

    That's what I'm talking about! That is what I need to learn how to do! John a newbie to the world of smoke
    • jrd
    • Post #16
    • Forum: Pork
  12. jrd

    New to the Board and Smoking Meat

    Thanks for the very kind welcome! I have signed up for the e-course, I have ordered the rub and sauce recipies, and I read for about 2 hours last night. I am looking forward to getting a good smoke going on some pork loin or something like that to start. Maybe some Chicken? What do you...
  13. jrd

    New to the Board and Smoking Meat

    Hey all, I am wanting to learn how to smoke meat and make some great BBQ. I was given a Brinkmann Smoke n Grill and I don't even know how to use it. I am hoping to pick your brains and learn all I can before summer. I love Brisket, pulled pork, chicken etc... I will also be looking to step...
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