Recent content by jjandboyz

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  1. jjandboyz

    Not so Successful 1st Pork Butt... HELP!!

    Thank you for the replies. I think we will certainly try a rub next time with the mustard. I just have a couple of more questions for you (sorry!). Do you put the rub on the night before and let sit in the fridge? How long do you keep adding wood chips for, ie: first 5 hrs, 6, etc. Do you...
  2. jjandboyz

    Not so Successful 1st Pork Butt... HELP!!

    Okay, we are really dissapointed with the way our first smoked pork butt turned out. It was edible but that is about all we can say. If anyone can offer up suggestions we would really appreciate it! Here is what we did: We did not rub. Had bad luck with this on tenderloin = way too salty...
  3. jjandboyz

    Pulled Pork

    Wow!! That looks incredible!! Thanks for your tips and hints. I think we may get brave and try one of these this weekend. We just ordered one of those Maverick thermometers so we were going to wait until it arrived but I think we will go ahead and try it with our old one. Julie
  4. jjandboyz

    Pulled Pork

    I am new to smoking meats and really need some help with "pulled pork". First off, is this the pork butt cut of meat that I keep seeing on here? Do you use a rub the night prior? If so, how much rub? We tried a rub on our pork tenderloin and it seemed to come out fairly salty. Do you...
  5. jjandboyz

    Great Outdoors, Smoky Mountain Series Propane smoker

    Aubrey - thank you very much for your reply! I will definitely check out the link that you provided. We will try the temp and time that you suggested and will try and keep the smoker around 220°. I appreciate your help! Julie
  6. jjandboyz

    Great Outdoors, Smoky Mountain Series Propane smoker

    Hi all. We found this new forum and thought we would post on it as well. We just purchased a GOSMS big block (black) and had a few questions. 1. Where do you usually set your temp gauge for pork? 2. Vents, do you leave them open, 50%, top and sides? 3. For pork tenderloin - How many pans...
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