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by **jenny_haddow** » Tue Jul 01, 2008 8:15 am

HS

That it just fabulous, well done. I've watched your progress on this venture with great interest. Thanks for sharing it.

Jen

by **lemonD** » Tue Jul 01, 2008 8:24 am

Great result Chris, what time can we come round? We'll bring the beer

LD

by **Iamarealbigdog** » Thu Jul 03, 2008 4:29 pm

Well done, good colour and nice smoke ring, I bet once you mixed the bark with the pork the heat evened out.

Some of the smokers will run the internal temp to 195 or 200 to get a better pull, I have to agree the extra heat turns out a better product.

They are running on average 1.5 to 2 hours per pound

With respect to the ribs go with the same rub 4 hours at 250 you will be rewarded use sauce at the last 15 minutes

by **Dr. Sweetsmoke** » Tue Jul 08, 2008 11:25 am

Man that looks great!!!!!!! How did you keep from turing that fridge into a kegarator? lol

by **Hangin_Salami** » Tue Jul 08, 2008 12:49 pm

Thanks for the comments guys and gal! I wish I could send you all a sample. It tasted great, and the whole family loved it. I think I mentioned before that the rub was too spicy for the kids but I'm pretty sure I added 2 tablespoons of cayenne instead of two teaspoons however I do recommend the mistake because it was a perfect amount of heat for me!!. (the kids were able to eat the middle, just had to avoid the crust) I will be doing the ribs this weekend I will post the reults to that as well.

Dr. Sweetsmoke, That thought did cross my mind but I figured I wouldn't get as much use out of it as I would the smoker. I'll stick to my cases of Corona for now!!

Bring on the weekend, The smoke will be rising!!

Chris

by **pshriver** » Wed Dec 24, 2008 9:14 pm

You guys have me hooked! I rubbed down a pork butt with the recipe above and have it in the smoker at 205F. Is the correct finished temp 185F? And how long do you think it should take? Also have often do you baste it with apple juice and turn it?
Thanks,
Pat

by **Iamarealbigdog** » Wed Dec 24, 2008 11:32 pm

internal temp of 185-200

smoker 220-250

16-20 hours if you want it faster wrap it in tinfoil at 160 but you will lose the bark

don't turn and baste once an hour if you like

by **pshriver** » Thu Dec 25, 2008 12:07 am

Thanks for the help. I reread the post and some of the answers were there. I am at 205F. I will move it up. Will the bark turn black at that low of a temp. I also bought three prok bellies for bacon. Where is the best thread or site for rub and smoking tips?
Thanks,
Pat

by **Iamarealbigdog** » Thu Dec 25, 2008 2:54 am

This site is very diverse, it is my favorite

However if you like check out the black pig

black pig side bacon

by **DangerDan** » Thu Dec 25, 2008 9:53 am

Fine job on the pulled pork!

by **wittdog** » Thu Dec 25, 2008 6:26 pm

I like this site for BBQ http://www.bbq-4-u.com/forum/

by **pshriver** » Sun Dec 28, 2008 2:49 pm

My pulled pork turned out perfetly! Thank you all. You guys take decades off the learning curve. My wife liked it so much I may actually have a blank check for smoking supplies!
Thanks agaian and happy New Year!
Pat

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