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.....
Attachment 45749

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.