Pulled Pork!!!!
2 Attachment(s)
The beginning stages of smoking some pork butts..... Will try and take pics as I go.Attachment 45741Attachment 45742
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10-4
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Looks damn good already. I'm doing a brisket here. Been slow cooking that thing since 10 this morning!!
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Forget the pics. What time does the serving begin?
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Just don't show up with no clean butter bowl for take out haha..... |
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1 Attachment(s)
Working their magic.....
Attachment 45749 |
Looking goooood !
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What kind of smoker do you have?
Sent from my stupid iPhone using Tapatalk |
Looks like MES 40"
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Is that an onion?and whats it for? Looks like its on a temp probe
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Mann dat looks good.....
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Masterbuilt Electric Smoker 40"... |
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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.
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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 |
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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...
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