Pulled Pork!!!!
 

The beginning stages of smoking some pork butts..... Will try and take pics as I go.Attachment 45741Attachment 45742

10-4

Looks damn good already. I'm doing a brisket here. Been slow cooking that thing since 10 this morning!!

Forget the pics. What time does the serving begin?

I started to do a brisket but dang them things were high price. I usually watch for a sale on them and buy four or five and stock up the freezer.

It will be ready to eat all day tomorrow and Sunday.....come on.

Just don't show up with no clean butter bowl for take out haha.....

Text me the addy, I'm there! :D;)

Working their magic.....
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Looking goooood !

What kind of smoker do you have?


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Looks like MES 40"

Is that an onion?and whats it for? Looks like its on a temp probe

Mann dat looks good.....

That's exactly what it is.

Masterbuilt Electric Smoker 40"...

I use the probe to monitor the temperature in the smoker. Normally those probes that come with the smokers can be off 20 to 30 degrees.... I use an onion or potato to keep the probe from laying on the metal rack. Gives you a more accurate reading.

As they get closer to finishing I will insert probes into all 4 pieces of meat to make sure they hit 205 degrees which is the perfect temp to break down the fat and tissue to make it perfect for pulling.

If I was going to slice it, I would cook to 190 to 195 degrees.

And I'm holding my temp around 225 to 235 degrees.

Looks good ! Did you get the bigger smoke box with that unit ?

I have looked hard at trading in my wood/charcoal smoker for something that regulates temp better and doesnt need round-the-clock babysitting...

Hydro

Not sure if I have the bigger box or not. The smoker is about 4 years old and I usually have to load it every hour with a small handful of chips.

I purchased an AmazenSmoker or something like that and it uses saw dust. This is the ticket. Light and it will smoke a good 4 to 6 hours.

I didn't use it tonight because I'm out of saw dust and haven't ordered anymore.

Cool...

When I use that, I don't even load chips into my smoker. That little contraption is all you need. And when I use that I will go hours and never even check the meat.

I'm assuming you use water in your smoker. If you do how long will it last before have to add. Mine says it suppose to last 4 hrs but an hr is all I can get out of it.


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Sometimes I add water sometimes I use none. I put probably a half gallon of water in my pan and have never had it dry out. I just took another pic.....that water pan was filled up at 3pm when I started.

7 hours into my smoke....internal temps are running about 160 degrees. 45 more degrees and I'm done.


You can see all my temperature monitors are turned sideways on the top of my smoker. That way I can just monitor out of the kitchen window versus having to go outside lol....


Attachment 45750

Do you notice a difference if you don't add water?


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That looks good.


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I got a new pellet grill smoker. Can't wait to try it out! These pics are making me hungry! Memphis Pro. http://bbq.about.com/od/pellet_grill...Fire-Grill.htm
Yeah it was expensive, but should be worth it as a grill and smoker. Hopefully I'll be posting pics soon along with y'all.

I have not noticed a difference. But I do baste it occasionally when I'm using water and not.

I'm using Pig Stand tonight but sometimes it's apple juice, or Mountain Dew or Luds....just whatever I have around the house.

I let people add ever how much barbecue sauce they want once its pulled. I'm a fan of Sweet Baby Rays.

Thanks buddy. I'm still learning how to use mine. I didn't get anything fancy. I wanted to make sure I would actually use it and liked smoking before I bought a nice one.


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Thats exactly the smoker I have and exactly the way I do mine. I usually wrap it in foil after 165 to finish it to 205. I did get an amazen smoke tray for Christmas though. Its the bomb.Load it up with pellets,and itll go for at leeast 6 hrs. Just takes a lil mini torch to get it started though.

That sure looks good...

I wrqp in foil and a towel and put it in an icechest at 195.....it finishes to 205 in an hour......then the bone just falls out.........mmmmmmmm mmmmmm good!

Looks good. I got a 50 pound scraped hog seasoned and shot up in the back of my truck as we speak!

I have both the sawdust amns and the pellet amnps units from todd.
Both work great . If i am doing a long smoke (over 6 hrs ) i use the pellets. If under 6 hrs i use the dust. Just got a new product from him yesterday to try out. He also has a tube version that will work in most any grill to add smoke flavor.

When you say pig stand, luds, apple juice, I assume your injecting, correct.

No.....I just take a brush and baste over the top every hour or two. I don't foil them until I pull them and that's to put them in an ice chest for a few hours and let them finish their magic.

Most of the time I just put it in a spray bottle. The Luds I brush on.

Had 4 of these.... Vacuum packed a bunch of small servings. Great for throwing a pack in boiling water when you need a quick meal.

Mix with some sweet baby rays....

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You ain't right for that!


:cry:

I want some for breakfast right now!

Ugly Drum Smoker
 

Just another smoker idea floating around on the web. About to construct one and try it out. Just make sure to use a food grade drum. Search ugly drum smoker for more plans and videos. Simple and cheap.

We will be feasting on pulled pork in grand Isle !

that looks awesome!