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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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27-10-2006, 04:26 PM
posted to alt.food.barbecue
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First pulled pork, first bbq
cowboy wrote: Thank you for what I have learned here. It took way to long and finished in a 350 degree oven but my first pulled pork is fantastic. I guess 225 is an okay start temp but not a good finishing temp. Eight hours on the smoke then two hours to get to 195. Still learning to tend fire. The meat is fantastic. I am going to do this again. At 225 I'd expect to cook for 12 to 16 hours. You can increase the temp to 275 and still get excellent results in a lot less time. Butts aren't finicky. Cam 
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27-10-2006, 10:08 PM
posted to alt.food.barbecue
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First pulled pork, first bbq
Cam wrote:
cowboy wrote: Thank you for what I have learned here. It took way to long and finished in a 350 degree oven but my first pulled pork is fantastic. I guess 225 is an okay start temp but not a good finishing temp. Eight hours on the smoke then two hours to get to 195. Still learning to tend fire. The meat is fantastic. I am going to do this again. At 225 I'd expect to cook for 12 to 16 hours. You can increase the temp to 275 and still get excellent results in a lot less time. Butts aren't finicky. Cam Or depending on the size, shorter or longer. But I agree, I'd raise the temp. Congratulations on being happy with it though. -- Steve
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27-10-2006, 11:37 PM
posted to alt.food.barbecue
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First pulled pork, first bbq
Still learning to tend fire. That was the hard part for me too. Some smokers are easy, others you have to spend a lot of time on them. Whatever, the food is good. Congrats, and enjoy! -John O
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