Long Time Lurker, First Time Poster

Discussion in 'Roll Call' started by yotzee, Jul 8, 2013.

  1. yotzee

    yotzee Smoking Fanatic

    Hi everyone!  Just joining from Pittsburgh PA.

    I'm a long time cook and a lifelong BBQ lover.  After years of faux BBQ I finally am stepping in to the world of low and slow with smoke.  Last week I purchased a 22" Weber OTS.  The reason being the propane grill finally died and I refused to by another, and I wanted a device I could start to smoke in, with the long time goal being a dedicated smoker unit.

    July 4th I did a 6 hour smoke on a rack of St Louis ribs for me and the wife.  Used a homemade rub and sauce that I been using for oven/grilled BBQ for years.  Turned out great.

    Then the big first job!!  My daughters graduation party was Saturday and I committed to 25lbs of pulled pork.  I wanted to knock it out of the park, so I went full smoke!  I used boneless shoulders I got from Costco cut down into smaller pieces and rolled and tied where needed.  Used the homemade rub again.  Set up the Weber to use the snake method, lining the snake almost all the way around the circumference and topped with hunks of pecan.  Started it up at 11:30 and had the butts on at Noon. 

    Here's where it gets interesting.  I yet to purchase thermometers so I was flying blind with only the aid of my digital meat thermometer as somewhat of a guide.  Anyway, I was relatively confident from its reading in the upper vent that I was surfing around 210-225 at food level, so I just left it.  Every 2 hours or so I would check, rotate the meat, spritz with vinegar and close.  About 7PM I had the starts of a nice bark but was hitting the stall.  I kept it up until 12:30 AM then pulled them from the smoker to a hotel pan with a mix of vinegar and apple juice.  Here's how they looked at that point:

    Covered them in foil, set the over to 220 and went to bed.  Back up at 6 to shut the oven off.  I was confident they hit 195 by then as I have baked many an unsmoked but this way.  After resting in the warm over for about an hour they were pulled.  FELL RIGHT APART.  I dressed with a mixture of cider and white vinegar, red pepper flake and my rub, then off to the party.  Put my homemade Carolina style sauce on the side and a load of buns and let people have at it.  THEY WERE THE HIT OF THE PARTY AND PEOPLE HAVE ALREADY ASKED ME TO CATER BBQ FOR THEM!!

    Anyway, I have to say thanks to all the contributors here as the techniques I learned made this all possible.  I will be around to learn and share!  Thanks everyone!!
  2. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

  4. piaconis

    piaconis Smoking Fanatic OTBS Member

    Welcome!  Glad you formally joined us!  Lots of helpful people on here, so holler if you need anything.  Looking forward to seeing some more great 'Q!
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome  That PP looks good enough to eat!
  6. yotzee

    yotzee Smoking Fanatic

    Thanks everyone!! Looking forward to being a longtime member here!
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  to SMF!  We are so glad you joined us! Congrats on the good smoke....q-view looks delish!

    If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

    If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!


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