the legend grows.....lol.....over 3,100 views on this one Bear, that's a lotta help to a lotta folks......carry on, Willie
Thanks Willie----"I love it when a plan comes together".the legend grows.....lol.....over 3,100 views on this one Bear, that's a lotta help to a lotta folks......carry on, Willie
Looks Outstanding from here, Dawg!!!Bear- thanks for your post. I used it smoke my first ever Boston Butt. It came out great. I pulled the meat right off the bone with a fork. It was perfect. I had a friend tell me it was the best pulled pork they ever had. I highly doubt that but it did come out great.
Thanks Gil !!
Gee pacedawg that looks great! Very good job on the first ever attempt. Yup, Bear, da' Man!
Sounds Great, Tiger!!!Well, Bear, I'm following your legendary instructions on a 10-lb Boston Butt in my MES30 with an AMNPS. I put the roast in the smoker about 2 hours ago, and I'll keep you posted as it progresses. Qview to follow.
Thank You!!!Sounds yummy. Going to have to do this soon. Step-by-step!
Thanks Tiger!!Thanks, Bear. I started a thread with pics thus far - more to come.
Right---Something else------We usually refer to 40* to 140*, rounding it off, as The Danger Zone.
Bear, what is this "danger zone" you mention between 41 and 135 degrees? Is it just because it is not cooked yet? I thought pork had to be cooked to internal temp of 145 at minimum. Or are you referring to something else?
Piece of cake!!Thanks Bearcarver, i will be using this information for New Years party that the wife and i are going to. I will post some q views of mine when it is finished. This will be my first boston butt but with your instructions i feel a lot better about the outcome.
ThanksThanks Bearcarver, i will be using this information for New Years party that the wife and i are going to. I will post some q views of mine when it is finished. This will be my first boston butt but with your instructions i feel a lot better about the outcome.
That's Great !!
Thank you, followed your instructions carefully and it turned out amazing! I originally started with WSM and made impressive pulled pork but my in my MES, it wasn't turning out the way pulled pork should be and just assumed that MES weren't capable of awesome pulled pork until I found your post! Thank you once again and looking forward many more posts!