mmmmm. we need a chest freezer.
Someone do a rack of ribs. I would buy a smoker just for that.
I found the ribs to be the easiest thing I have done so far.
Took about 45 Minutes/pound, they are very easy to manage and prep as well
ribs…I had ribs for lunch…that’s why I’m doing this
I fucking love ribs. Also, pulled pork and chopped pork shoulder is fucking awesome
Now I am hungry… I think we are gonna do some cooking at your place this weekend. ><
Yep, looks like Sunday will be smoking day for me 
Ribs and a shoulder should be on the menu!
I’m going to do two 6lb pork butts saturday. Got 10 people coming over sunday for some pulled pork. We will see how long these take. Rule of thumb is 1.5 hours per pound. That will vary depending how tough the meat is.
I found a finishing sauce recipe i’m going to try also.
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere’s Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Man i’m gettin hungry lol.
With the pork shoulders…make sure you get them to at least 180 internal temp. Otherwise the various proteins and sinews don’t break down enough, making pulling very difficult.
I believe this took me about 6 hours total, but I was also having issues keeping the temp up where I like it.
lol at anyone who doesn’t take out the shitty pop up therm on the bird!!! cmon jay, you should know better.
This thread has inspired myself an a co-worker to bring the smoker to work and start smoking around 8am. done just in time for lunch.
Thanks for the info.
I did some research on the smoking meat forum. Smoker temp 225-240. They said to take it to 170 internal then wrap it in foil. Put back in smoker and take the internal up to 205-210. Wrap it in a towel and set in a cooler for an hour. It will then be ready for pulling and should just fall apart. I’m gonna try that method and see how they turn out. I got all day saturday so if it takes 8-10 hours thats no prob.
The propane smoker is really good at keeping a constant temp so i should be set.
umm no. leave that in there…why would you want a gaping whole for juices to escape from?
That is pretty crazy! I would think +200 would dry it out, but I am sure they know what they are doing lol.
I need to get myself a heater of some sort, biggest pain is maintaining the temp
Check out this link, it’s where i’ve been researching for the past few days:
http://www.smokingmeatforums.com/forums/showthread.php?t=57139