Discussion in 'Roll Call' started by toneeydee, Jul 23, 2016.
Figures everyone could use a little thin blue smoke this morning!
Tomarrow is my day to wake up and smell the smoke!
Smells so good the deer even want some
I'm doing both days!
Salmon today, ribs & beans tomorrow!
You lovin that Lang...
Maybe a dumb question but I have to ask.
Started my pork out at 6:15. It's now 10:40 and I'm at an internal temp of 136. Am I still safe to eat this?
Hmmm. You are right there! 40-140 in 4 . What temp is the pit? Should be 225-250. But you r safe
Been fluctuating between 230 and 250. Have a strong wind up here this morning on the mountain. I hit 140 at about 10:50.
Pulled the ribs out! Eating them was like getting a high five from Jesus
Good afternoon and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.
Looks Good !!
Pulled pork is done! Used cherry wood chunks. Took 12 hours. Tomorrow is pork jerky time!
Looks Good to Me Nice Job