Looks good. How did the bear claws work?
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I thought they worked great. It pulled that 9 pound shoulder apart in no time and kept my hands mostly clean and certainly not burnt when handling all that hot meat!
Seems like it shouldn't have taken that long for a 9 lber. But I hope it pulled right apart and tasted like heaven.
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I smoke around 20 butts a week, often times more. I never use a thermometer. When its done its done. Of course I have a good feel for it seeing it everyday. The butts go on at 6 pm and come off at 9 am. So 15 hours is not unusual. I always rest any meat for at least an hour. You did great Ron. Now do some ribs, chickens, turkeys, roasts, tenderloins..... You get the picture. Great thread!
I don't know why this one took the time it did if it's more normal for them to cook shorter. Maybe it was a little thicker or something.
That being said, it was flippin' awesome! Best damn pulled pork sandwich I ever had! And the chicken wings earlier in the evening, same thing! I am definitely hooked and will definitely be smoking many more meats. The chicken wings especially had a noticeably unique flavor to me that I can only attribute to the smoke. I can't wait to try it out on a whole chicken and chicken breasts and anything else I can stick in there lol.
Thinking about it now, I think the wings took longer than normal too, from the brief amount I read anyway. I had the wings in the smoker, at around 240 +/- for around 2 hours and when I pulled them off to finish in the oven, they were only at 120 degrees. The flame from the burner looked like it may have been a little too yellow, but I think that would just end up using more fuel or soot not an increase in time.
Oh well, I'm not really worried about the time. I had a blast smoking my first meats and hope to do many more over many years sharing with many friends.
Thanks to following along with my adventure everyone. Next time I'll join in the the Today's Smoke (meat edition) LOL