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  1. tastywilbur83

    Deboned pork butt?

    I thought it was a loin at first too! Lol. Then I read the label and looked closer at the cut and realized it was a boneless butt. I rubbed it down and threw it in the pit. Now I wanted a nice bark so I didn't wrap it and was looking at a cook time of about 4-5 hours. It's weight was 3.25lbs and...
  2. tastywilbur83

    Deboned pork butt?

    Its netted pretty tight. It's 3.25lbs.
  3. tastywilbur83

    Deboned pork butt?

    I didn't wrap it as I'm looking to get a nice bark and don't want the extra moisture softening it up. Is this a bad move?
  4. tastywilbur83

    Deboned pork butt?

    I've been able to keep the temps pretty steady. As of right now its 3 hours and 45min in (unwrapped) and the IT is reading 145. Does that sound good?
  5. tastywilbur83

    Deboned pork butt?

    Lol sorry. I guess I should have been more specific. You answered my question without me even asking it though! Love this place! I just wanted to know if there was anything different that I needed to do as far as temps and time. It's been on for a little over an hour at 230-240. It's about 15...
  6. tastywilbur83

    Deboned pork butt?

    No one? C'mon guys and gals, wipe the crust out of your eyes. I know its a little early on a Sunday. But hey, its almost time for a beer and football.
  7. tastywilbur83

    Deboned pork butt?

    All of the fat is still intact. Everything has been rolled into itself so my guess is that with all that fat wrapped up inside its going be great once it renders down.
  8. Deboned pork butt?

    Deboned pork butt?

  9. tastywilbur83

    Deboned pork butt?

    Has anyone ever had a go at a deboned pork butt that's been wrapped in butchers netting? I just put one on.
  10. IMAG0617.jpg

    IMAG0617.jpg

    • tastywilbur83
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  11. tastywilbur83

    Greetings from NC!

    Welcome chief! I myself haven't been a member very long but I can tell you this, there is some much usefull information on this forum it'll make your head spin. I noticed that your from nenc. I currently live in Indianapolis but am originally from nenc as well. About 45 minutes from kitty hawk...
  12. tastywilbur83

    Pork shoulder picnic

    Thanks for the tips guys. I absolutely love this forum.
  13. tastywilbur83

    Pork shoulder picnic

    Pork shoulder, to remove the skin or not to remove the skin. That is the question. And....... Go! Thanks guys and gals.
  14. tastywilbur83

    Hello smoking world....

    He likes to smoke tube steak. Lol just kidding. He's a close friend of mine and earlier he and his wife sent me pictures of a meatloaf that they're smoking along with smoked mac n cheese and potatoes. Too bad I'm not there to taste test.
  15. tastywilbur83

    hello all.

    Thanks everyone. I just threw a slab of stl ribs on the smoker. Where should I start a thread for that to give you guys some view?
  16. tastywilbur83

    Hello smoking world....

    Nice! Good to see you up here bud!
  17. tastywilbur83

    working with what i have.

    Thanks guys. I do have plans to get a sfb(once I have the space) and turn this thing into a reverse flow smoker. There's nothing like throwing some meat on and cracking open a cold one. It's therapy, really.
  18. working with what i have.

    working with what i have.

  19. tastywilbur83

    working with what i have.

    This is the char griller that I used to smoke stuff with. I don't have a sfb for it due to space restrictions so I've got a small kettle style grill that I stick inside. It's not pretty but I've managed to get the temps and burn time I need using the minion method. It's works quite well...
  20. 2013-10-20_10-15-12-1.jpg

    2013-10-20_10-15-12-1.jpg

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