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Pork for Memorial Day
A pic of my homemade pork puller & the finished product! Later! -
Pork for Memorial Day
Thanks, will be pulling them and adding the finishing sauce soon. -
Pork for Memorial Day
Just pulled em off foiled towel and into the cooler. -
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Pork for Memorial Day
Oh I can't wait got em trimmed rubbed and injected! Stay tuned for more Q view this memorial weekend and remember to thank a veteran for their service! -
Can't get pork shoulder past 192???
So anyway.... I ended up just waiting it out and it ended up fine. Still very moist perfect for pulling. Just gave to be prepared to go longer if you have to. Cooked on the BGE. -
Can't get pork shoulder past 192???
235 I moved my internal temp probe to another spot just to make sure I wasn't crazy it read 195. Looks fine I guess it's just wanting to see who is more patient. I got nothin but time! -
pulled pork
When I am going to pull it I let it go to 205 while in the smoker and then foil and towel it for 4 hours. -
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Pork Shoulder - ahead of schedule
I always wrap mine in foil then a towel the in a cooler. It will stay very warm for 4 to 6 hours like this. Then unwrap and pull it. It us dally still burns my hands pulling it after this rest period so you should be fine even going a bit longer if needed. -
Can't get pork shoulder past 192???
I have smoked a bunch of boston butts but this is a 1st for me. I usually pull my shoulders at 195~205 Had the normal stall @ 166 temp came on up to 192 and stopped and has not budged in several hours. What's up with that? -
Brisket Done
I cooked a brisket yesterday / last night and tried a tip that I learned from the forum. I started probing it when it hit an internal temp of 180 with the intent that I would pull it, foil towel it and let it rest in a cooler for a few hours. I usually cook to an internal of 190-195. So at 180... -
Pulled Pork BGE style!
Indeed I love the egg with the digi-Q Makes good meat! -
Pulled Pork BGE style!
Smoked 16 hours pit temp~235 / internal temp ~205 Wood~Apple, Hickory & a couple chunks of Jack Daniels oak aging barrels. Injected with Creole butter Rubbed with Zacks hickory bbq rub Finishing sauce: apple cider vinegar Brown sugar, Tony's, black pepper, red pepper flakes. (Recipe found... -
Good to be here!
Howdy Ya'll!!! I am from Baytown Texas! AKA the dirty bay! I'm gonna be 40 soon got 3 boys a beautiful wife and a couple of dogs. I have been on many cooking teams in the past. I cooked in competition at the Houston Livestock Show and Rodeo (HSLR) for 7 years. My family is spread between Baton...
