Hello, newbie here just bought the Gorilla Grillz chimp made 2 chickens so far, turned out great, and doing a pork butt tonight. Any helpful tips would be welcome. Want to do a brisket next
Hello Everyone
- Thread starter FishTankGuy
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Welcome from Mississippi. Glad you joined. Not sure about that brand but lots of guys use the pellet pooper here.
Jim
Jim
Wurstmeister
Smoking Fanatic
Welcome from South Carolina. Here is a link to a Forum search for new member thread on their first smoked pork butt. A lot of good information including sauce and smoking recipes, suggested temps and other guidance.
Keep in mind there are thousands of recipes out an about regarding pork butt prep and meal ideas. Smoke the butt and then have some fun with the meal.
John
Search results for query: New member with results from my first smoked Pork butt | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!
Keep in mind there are thousands of recipes out an about regarding pork butt prep and meal ideas. Smoke the butt and then have some fun with the meal.
John
Search results for query: New member with results from my first smoked Pork butt | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!
Welcome from South Carolina. Here is a link to a Forum search for new member thread on their first smoked pork butt. A lot of good information including sauce and smoking recipes, suggested temps and other guidance.
Keep in mind there are thousands of recipes out an about regarding pork butt prep and meal ideas. Smoke the butt and then have some fun with the meal.
John
Search results for query: New member with results from my first smoked Pork butt | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!
If your meat is way ahead of schedule is it OK to turn down the temp on the smoker?
kruizer
Master of the Pit
Wurstmeister
Smoking Fanatic
I've seen folks do that, but I haven't tried it. A problem I see with turning the smoker temp down is you run the risk of the meat getting into the food safety danger zone if the IT drops below 140F. Also, longer time in smoker could give too much smoke flavor (bitter), dry the meat out or worse miss the desired temp and have to delay serving. SELF INFLICTED STRESS ATTACK!
I take my meat to the desired temp or just shy of the temp, remove it from the heat, wrap it and place in a lined warmed insulated cooler or in a closed oven (~150F for safe holding temp). The meat will continue to cook after removal, the juices will return to the interior. For you: It's out of the smoker, sitting safe and happy waiting for plating. One less bell to answer and reduces the stress levels tremendously!
I'm sure there will be better comments from those a lot more knowledgeable than I coming along as well.
John
I had a 55 gal salt tank years ago with corals and it was fun for a while but the maintenance wore me out after a couple of years.
It's a fascinating hobby. Now that I'm retired I have the time but not the space....
Way cool, i have about 14 tanks of mostly south and central American cichlids that I breed. Also have a 5500 gallon Koi pond in the back.
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