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  1. junkyarddawg

    Can a Boston Butt sit in rub too long before smoking?

    So last night I rubbed a boston butt and placed in the fridge with the full intention of smoking it low and slow today, but plans have changed and I won't be able to get to it until tomorrow. Anybody know if that 36 hours in the fridge coated in the dry rub will be too long for any reason? Thanks.
  2. junkyarddawg

    Boston Butt Pulled Pork (Step by Step)

    Bear, what is this "danger zone" you mention between 41 and 135 degrees? Is it just because it is not cooked yet? I thought pork had to be cooked to internal temp of 145 at minimum. Or are you referring to something else?
  3. junkyarddawg

    Smoking a pork shoulder / butt. To brine or not to brine? Your suggestion?

    Thanks for any advice.
  4. junkyarddawg

    So what are suggestions in regards to temperature and cooking time for a 14 lbs turkey on a xlarge B

    Want to make sure I get up early enough.
  5. junkyarddawg

    2-2-1 or 2-1-1? What is the general rule for length of time and tenderness?

    So I used the 2-2-1 method on baby backs recently and they came out well. I only wished they had been a little more fall-off-the-bone tender. Should they have gone longer during one of the phases?
  6. junkyarddawg

    Question regarding reheating pork butt....

    I smoked two. One was pulled and eaten . The other has not been pulled. Just wrapped up and placed in the fridge.
  7. junkyarddawg

    Question regarding reheating pork butt....

    Thanks. I heard somewhere that if you include a pan of water in the oven when reheating it will help with the drying out. Ever heard of that?
  8. junkyarddawg

    Question regarding reheating pork butt....

    I smoked my first pork butt (shoulder) on a BGE yesterday. I think I took it off too early at about 185 degrees. Flavor is great and it pulls apart well, but it seems like there is a lot of fat. 1) If I had left in on longer, maybe to 195 or 200 degrees, would more of the fat have burned away...
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