BlessedSmokeTx
Newbie
Hello, from Houston, Tx. I’m looking forward to reading about some great smokes.
Growing up my dad would bring me along while smoking briskets and pork butts. I never really found it too exciting. However, now that I’m older, I’ve definitely grown to love the different meats and cooking them for myself and others! Blessed by my dad’s lessons.
Anyways, I’ve smoked pork ribs, brisket, whole chicken and pork butts. My best cook so far has been the pork butt for pulled pork. Came out great on the Old Smokey using the snake method (not a true smoker but definitely did the trick).
I marinaded the pork butt for 24hrs in Goya Criollo with bay leaves, Mexican Oregano, and diced garlic. Smoked at a tempt of 250-300 for 9hrs. Temp fluctuates quite a bit on the Old Smokey, but definitely manageable. I used hickory and apple chips for flavor and wrapped after about 5hrs. It pulled apart wonderfully for some sandwiches! Check out the pictures and thanks for allowing me to be a part of this community.
Growing up my dad would bring me along while smoking briskets and pork butts. I never really found it too exciting. However, now that I’m older, I’ve definitely grown to love the different meats and cooking them for myself and others! Blessed by my dad’s lessons.
Anyways, I’ve smoked pork ribs, brisket, whole chicken and pork butts. My best cook so far has been the pork butt for pulled pork. Came out great on the Old Smokey using the snake method (not a true smoker but definitely did the trick).
I marinaded the pork butt for 24hrs in Goya Criollo with bay leaves, Mexican Oregano, and diced garlic. Smoked at a tempt of 250-300 for 9hrs. Temp fluctuates quite a bit on the Old Smokey, but definitely manageable. I used hickory and apple chips for flavor and wrapped after about 5hrs. It pulled apart wonderfully for some sandwiches! Check out the pictures and thanks for allowing me to be a part of this community.
