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  1. ncametuer

    Teacher Appreciation Pork

    Done with great color and a great bark.
  2. WP_000205.jpg

    WP_000205.jpg

  3. ncametuer

    Teacher Appreciation Pork

    Update:  Temp is holding steady and getting some nice bark already.
  4. WP_000201-1.jpg

    WP_000201-1.jpg

  5. Teacher Appreciation Pork

    Teacher Appreciation Pork

  6. ncametuer

    Teacher Appreciation Pork

    The boston butts rubbed with a rub I came up with, cross hatched and wrapped for an overnight rest in the fridge.   On the smoker at 8:30 AM EST.  My temp is about 215-225.  I will update with Q-view 1/2 way through. 
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    WP_000198.jpg

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    WP_000197.jpg

  9. ncametuer

    Trim the fat yes or no?

    Thanks for the info, I think I will do one trimming the fat and do a cross hatch and the other I will let it be.  Some great post thanks for all your input.
  10. ncametuer

    Trim the fat yes or no?

    Good afternoon to those of you on the east coast.  I will be smoking 2 7.5# pork butts this saturday and was wondering if I need to trim the fat on them or not.  What do you think?
  11. ncametuer

    FYI the Teeter has bone in butts on sales in NC.

    FYI the Teeter has bone in butts on sales in NC.
  12. ncametuer

    Where in NC are you hailing from?

    High Point checking in.  Ametuer at smoking and enjoying every minute of it.
  13. ncametuer

    1st Smoke on Wings and Help Brew a Pale Ale

    1ST Smoke on Wings. I have a Master Forge Charcoal Smoker and have done some modifications that I have read about.  First I have a clay ring between the bottom of smoker and charcoal pan and have a grill from my small smokey joe weber in the charcoal pan.  This was all done for better air flow...
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    Wings_1-2.JPG

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    Wings_1-2.JPG

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