New Years Smoke W/Qview edited in more pics

Discussion in 'Pork' started by theracenut, Dec 31, 2010.

  1. theracenut

    theracenut Fire Starter

    Got out the GOSM this morning and fired it up around noon. This is what is out there as I type this.

    If your Photos are in your Album how do you post more than one? Do you have to use a picture hosting site?

    This is all new to me.

    [​IMG]
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have never used the albums in SMF. I always use photobucket or just load them right from my computer but I like using photobucket that way my pictures are all saved somewhere and not on my computer.
     
  3. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Theracenut,  Man that looks great.....Getting started on my smoke for tomorrow in a few minutes myself.
     
  4. theracenut

    theracenut Fire Starter

    Ok lets try this with photobucket

    This is what I started with

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    Ribs Rub'd

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    Put the ribs in first hope to get them done before wife leaves for work

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    Butts before Rub

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    These rub'd out nice

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    Everything in  

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    Buttoned up any workin its magic

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    Thats what I'm doing today...
     
    Last edited: Dec 31, 2010
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks good my friend, I love to see a full smoker  [​IMG]
     
  6. theracenut

    theracenut Fire Starter

    Ribs came out great....butts are coming along fine too.

    [​IMG]

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    They smell and taste wonderful...and they are all gone. Sent three slabs for wife and her work friends and I wasted no time with the 4th.

    [​IMG]
     
    meateater likes this.
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Great lookin juicy ribs! [​IMG]
     
  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great. I love the GOSM
     
  9. theracenut

    theracenut Fire Starter

    So let me ask this now before it gets too late....at 165 I should wrap the butts in foil and  hold out for 200 - 210 and wrap them and place in a cooler for an hour or so. Good plan?

    Is the foil optional or a must do?
     
    Last edited: Dec 31, 2010
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Yes you can wrap at 165 and take it to 200º-205º for pulling. If you want to slice, foil at 165º as usual and pull at 190º. Hope this helps.....
     
  11. theracenut

    theracenut Fire Starter

    Man this has been a fun smoke. Heres a note to self....make sure you have spare batteries so you don't have to scramble at 3am to find some that will keep the thermometers working. Finished up the Butts at about 4:30am I think they turned out well. The wife says I go to big with the rub. We'll find a happy median next time.

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    Here they are all pulled and ready for sauce. The one on the left has more of the outside. The one on the right is more meat from the center. Maybe thats the happy median we are looking for.

    [​IMG]

    So next smoke....Less rub.....Less white smoke. Looking for the TBS I really never knew there was such an art to doing this, I have learned a lot just looking around. I use to just toss it in and make smoke and hope for the best, There's much more to it than that. Thanks for all who have posted there wisdom here for all to see.
     

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