New from California

Discussion in 'Roll Call' started by rayray2316, Apr 20, 2012.

  1. Hello to all, My name is Ray and I am from Sunnyvale Ca. I am new to smoking I bought a Brinkernan smoke and grill and I have already made a couple mods to it,I wanted to pick up a new hobby, and buying a smoker was something I have wanted to do for awhile. I recently cooked Country Ribs and my first Pork Shoulder, both came out a little tough. I have since learned that I need to got to a internal temp of 200 to 205 on the shoulder. Lesson learned, I took my shoulder to 140 let it sit for 45 minutes it was ok but not very tender I had to use a knife to cut it up. I am hoping to learn a lot here and maybe help someone else out also. Thanks to all.
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF.
    lots of good info on here.
    Take the butt to 200+ it will just fall apart. I put mine in a pan and save the juice.
    Defat it then pour 1/2 of it back on the pulled pork and the other half I will make gravy out of it .
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Ray and Welcome to SMF 
  4. Pulled pork is Rock Star food....My favorite.....[​IMG]

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