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Author Topic: About to pull the trigger  (Read 6004 times)

DivotMaker

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Re: About to pull the trigger
« Reply #15 on: February 19, 2016, 07:06:48 PM »
Get a 2-pack of Boston butts at Sam's, brine 'em and smoke them both!  You'll have a freezer full of pulled pork!  I love the Boston butt for a first smoke; it's really hard to mess one up, and gives you lots of good seasoning in the smoker, and great confidence in your smoking ability!
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
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Limey

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Re: About to pull the trigger
« Reply #16 on: February 19, 2016, 07:29:19 PM »
+4? on the Boston butt. Very easy smoke, but a long one and a great confidence builder with these smokers. Brine for sure, inject maybe, and make sure you have a vacuum sealer for leftovers. Leftovers are, if anything, even better than straight out of the smoker. Enjoy!
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Roger from the Florida Keys.
Two SI#3s, both with switched bypass and Aubers(different locations), Viking, Jenn Aire & five TEC infra red grills. Recently acquired UDS.

jcboxlot

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Re: About to pull the trigger
« Reply #17 on: February 19, 2016, 09:54:38 PM »
Pulled pork nachos
Pulled pork waffles
Pulled pork tacos
Pulled pork sliders
Pulled pork in split pea soup
Pulled pork chili
Pulled pork eggs
Pulled pork on pasta in ragu sauce

Get the hint:)   

Enjoy
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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA
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