Recent content by friedboudinball

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  1. friedboudinball

    Pulled Pork vs. Danger zone

    Smoking a shoulder, unfrozen ... it has been on for 4 hours at >225F the entire time (via two thermometers).  No injections, probe inserted at 4 hour mark.  However, only at 120F internal temperature.  Internal temp calibrated correctly with boiling water. Everything i've read, everyone says...
  2. friedboudinball

    My First Pulled Pork ...

    Thanks! i was quite proud of it ... and it tasted great!
  3. friedboudinball

    My First Pulled Pork ...

    Meat:  7 # Boston Butt ... part of a twin pack at $0.99 per pound Rub:  I leveraged this from somewhere on this board...my apologies for not giving them appropriate credit: 1/4 cup paprika2 Tbs black pepper1 Tbs lemon pepper1 Tbs ground cumin1 Tbs garlic powder1 Tbs onion powder1 tsp cayenne...
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  15. friedboudinball

    Thermometer Insertion Timing...

    I read a lot of people saying wait two hours or so before putting the thermo into a boston butt, for example.  This is to "avoid food safety issues"...so, my question it, if you are cooking to 205 anyway, why does this matter?  Most pork bacteria is killed in the 120-130 range, right?  Any...
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