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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-11-2013, 09:09 PM | #16 |
Full Fledged Farker
Join Date: 04-02-13
Location: stoutsville ohio 43154
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first smoke
halve been smokeing meat since early 80`s and still halve bad results on ocation keep worken at it and in no time you will halve the best of bbq
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LANG 60,BUD, AND A WHOLE PILE OF WORNOUT CHARGRILLER HORZ. weber kettle collection |
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11-12-2013, 09:10 AM | #17 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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yup get a Pork Butt or a Picnic and try again at 250-275* for 7-9 hrs ( until bone wiggles or probes tender all over ) plus a short rest.......they are the easiest
I like this Rub for Pork: ( of course there are plenty of Good Rubs but many are mail order and this one can be had at Walmart, Krogers, HEB etc .) And I expect you will post this next time: (I pull mine just a wee bit early cuz I prefer chopped vs pulled)
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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Thanks from:---> |
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