Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mitchelld1

    time frame for ribs...........

    I have a 6lb slab of spare ribs.  Does cutting the slab in half shorten the cook time to that of a 3lb slab?
  2. mitchelld1

    Pulled Pork - Help!

    Thanks for the tips everyone.  Gettin' a thermometer!
  3. mitchelld1

    Pulled Pork - Help!

    Is it possible I overcooked it?  What if the internal temp was say 220 the last hour or two?  Would that make it turn out as I described?  Another follow up question, what has to happen to make the meat break down inside so that it falls apart.  From what you all have said, the pork needs get to...
  4. mitchelld1

    Hello from Kansas

    Hi everyone, new member here.  I am from Kansas and have been enjoying smoking since around 2005.  I have a Great Smoky Mountain vertical charcoal/water smoker.  I don't think they make them any more but they are similar to the Brinkmann or Grill Pro square vertical smokers.  I mostly stick to...
  5. mitchelld1

    Pulled Pork - Help!

    Hi everyone.  Need to do a post mortem on a half Boston butt I smoked today.  This was a 10lb butt the butcher cut in half.  The half I bought came in at just under 5 lbs and was boneless.  I smoked it for 9.5 hours at a temp that ranged from 200 to 230.  I have a Great Smokey Mountain vertical...
Top Bottom
Back
Clicky