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  1. rodneylenton

    2 butts at a time

    right, I am familiar witht the whole time really don't mean squat, LOL Especially when it platue's good thing is that due to kids sports and stuff I will be getting this ready on fri for a get together on sat. Will send pics as it goes
  2. rodneylenton

    2 butts at a time

    yea time really become a blurr, LOL The pieces being on different grates I imagine will vary cooking time some. I was just wondering if is possible to over saturate a piecs of meat since the juices from the top one will drip on the lower piecs.
  3. rodneylenton

    2 butts at a time

    hey all I am thinking about tryingto do 2 8-10lbs for pulled pork this weekend, eat it sat and freeze the rest, does any body have any time that they found useful. I have a Charbroil Bandera, it is a verticle one. Thanks I am off to get another digital thermometer. I imagine the cooking time...
  4. rodneylenton

    Storing Pulled Pork

    thanks all looks like for over night i will just keep in foil and reheat it low
  5. rodneylenton

    Storing Pulled Pork

    Hey all I am going to do 2 butts, LOL on fri for pulled pork on sat. Anybody have some tips on storing and reheating. Also what about making pulled pork and freezing it for later. The biggest thing I can think of not to go is maybe not to put the finishing sauce on till the meat its served...
  6. rodneylenton

    Well it started

    well here it is took it too about 145 inside, and used a recipe I believe I got from a member here 1 part honey to 3 parts pinapple juice evert 30 minutes, turned out really good and too sweet and not a thick glaze Good eats to all this holiday season and all year long Rodney
  7. rodneylenton

    Well it started

    hey jonnie2130 I got the recipe from the smoking meat .com website under pulled pork recipe on the left It is on of jeffs and it is good But here you go The Dressing for the Cole Slaw Ingredients: 1 1/2 cups White Vinegar 1 cup Cider Vinegar 1 1/2 cup Sugar 6 Tbsps. Dry Yellow Mustard Powder 2...
  8. rodneylenton

    Well it started

    thanks for the compliment, avices and such it really is nice to have a group that will share thier knowledge and experiances, like I said ham is next, LOL depending on what time the Misses wants to eat, pics will follow regards Rodney
  9. rodneylenton

    Well it started

    Well Here you all go, finished product. Took some of Jeffs recipes for red sauce and slaw and tweeked them a bit for me, and oh boy going to get stuffed. To be honest I dislike most slaw BUT this stuff is SOOOO Goood. Ended up leaving the shoulder in the cooler for about 2 hours, Warmart was...
  10. rodneylenton

    Well it started

    Bustedluckbarbq haver de grace, Sorry about the spelling Have not been around since 2003, been to several school over @ APG Thanks thast platoe can bee a killer when you are this close, I know still have to cooler it but oh so close, LOL
  11. rodneylenton

    Well it started

    okay, okay I know it might be cheating but the wife took over for a couple of hours, I foiled it about 0600-0615 EST(pic below), than layed down for a few winks and it is now 1150, the meat has platued for about the last 1 hour so, hopefully it will start to climb. Guests will be here about...
  12. rodneylenton

    Well it started

    Wel group the shoulder is in, rain has stopped so that is good. now just waiting for it to get to 100 to start spayingit with the apple juice and Cpt. Morgans I will check in with you all later here is the shoulder ready to go Rodney
  13. rodneylenton

    Pork Butt Question

    Okay,. more ???? just opened my hickory chunks, was going to use apple and hickory for this, Guess what first wood was wet and many chunks were moldy and had bark on them. Thew out the moldy ones and am tring to dry out the damp ones in the oven, am I wasting my time on this. ??? Or should I go...
  14. rodneylenton

    Pork Butt Question

    Hey all I am going to check this periodically tonight I just have one observation and one question Observation, seems that there is a 200 degree differance between the burn and cooking chamber with my current set-up Now the question if and whe th etemp drops in the 210 to just below 225 is this...
  15. rodneylenton

    Pork Butt Question

    Well my BBQ-Pro thermometers came today, Pro hey that's a good one and damn are they big. Put them in, along with a shelf and made a heat shield for the grilling side, hopefully to help direct the heat into the smoking side, it also cut the area of the grilling side off just below the lid. Will...
  16. rodneylenton

    Pork Butt Question

    yea i figured to eat about 1500 on sat, so @ 10lbs. about 15hrs max( I know go by temp not time, LOL) hour or so to sit in cooler, backs me up about 16 hours plus time to get smoker lit and up to temp. Definate all nighter , but I know it will well worth it , just have to watch the cold ones Bad...
  17. rodneylenton

    Pork Butt Question

    thanks may just be a good excuse to get out of town for a day
  18. rodneylenton

    Pork Butt Question

    well found the bricks, and install drain valve so have some work to do on it tonight to get ready for fri. night,. Rodney
  19. rodneylenton

    Pork Butt Question

    Well talk about "No Pressure" Wife talked to friends of ours they coming over Sat. for pulled Pork, .. Yep you guessed it on my first test run Start preping the meat Thurs. according one of Jeff's recipes So it should be an intersting Fri. night. I did pick up a taylor digital meat thermometer...
  20. rodneylenton

    Pork Butt Question

    thanks many good options just seems to be "Dealers Option" so to speak, just being my first I just trying to get through it, LOL Rodney
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