Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 12-10-2012, 09:02 PM   #16
is One Chatty Farker
J-Rod's Avatar
Join Date: 08-15-12
Location: Irish Hills, MI

Originally Posted by goodscotch View Post
I wasn't cooking for anybody but me. I'm a widower so there's just me and my dog. I just didn't start soon enough. I fired up the pit at noon, way too late. A lesson learned.
I'm sure your best friend didn't complain one bit though!
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
J-Rod is offline   Reply With Quote

Old 12-10-2012, 09:26 PM   #17
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-18-10
Location: Pleasanton, Ca

Hey, great start! I have helped other people with their first butt on a new gas smoker. The directions always say it will be done in 5 or 6 hours..... Give me a break. My nieces husband was cooking one for dinner on his new smoker even after I told hime it would take longer. I ended up pulling it about midnight when they were all asleep :) but it was good.
Large BGE, Cold smokehouse, Kamado Joe Jr, [B]Santa Maria pit, Backwoods Chubby,
26.75" Weber custom performer, Blackstone 36" griddle, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

martyleach is offline   Reply With Quote

Old 12-11-2012, 06:44 AM   #18
Got Wood.
goodscotch's Avatar
Join Date: 12-03-12
Location: Cucamonga, CA

Here's a tip from a guy on another site;

BTW, you can do pork in 6 hrs but you have to jack up the heat. When I do it hot n fast, I inject with a combination of apple juice, worcestershire, spices etc. (look up Bob Lilly's injection), rub and then smoke at 300 or so. Once the internal temp gets to 165 or so, I wrap it in foil and let it go until it's tender (internal 195-200ish). The finished product is every bit as good as doing it low n slow. Pork is very forgiving.
Old Guys Rule!
goodscotch is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 11:57 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.