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  1. nolasmoke

    May need help.....

    I have a 6lb pork butt, put it in at 6am this morning @ 230 degrees and the temp is already at 160*(8:30 now).  I`ve done butts before and know about the plateau, but damn this is quick! Any thoughts or tips greatly appreciated! -CJ
  2. nolasmoke

    Football: WHo is your Teams???

    SAINTS, LSU, Yankees!!!!!!!!!!!!!!!!!!!!!
  3. 62745_443749429028_553729028_5152771_6667132_n.jpg

    62745_443749429028_553729028_5152771_6667132_n.jpg

    • nolasmoke
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  4. nolasmoke

    I'm going to try pulled pork again.

    Another quick question! I`ve been reading about using yellow mustard on the butt to hold the dry rub, would it be ok to substitute pure cane syrup?
  5. nolasmoke

    I'm going to try pulled pork again.

    Thanks guy`s for the help. Plan on smoking my 1st butt this weekend for the playoff games.
  6. nolasmoke

    I'm going to try pulled pork again.

    Sorry i'm a newbie here. But when you say cooler, are you talking about the fridge or ice chest?
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