Changed man

[spoolnaround]

I have been lurking on this site a couple of years. I finally signed up this year and really began BBQ, smoking my meat. My neighbor gave me a side fire box type smoker BBQ. All I have done is add a temp guage and use the thing, I love what it does. I have to tell you vets here you have helped me out something fierce. I did a couple of 9 Lb pork butts for the 4th of July, 18 hrs (best to date), couple of briskets and a few other pulled pork days. I love this food as much as my family. Today is my dads 65th B-day and its a 12 Lb brisket. Its been on since 11:00 last night and looking great, dinner is at 4:00. I plan on working on some side dishes next, figure out a great baked bean dish and some mac and cheese. I have my rub, sweet sauce and vinegar based sauces down to a T. I have a pretty good cole slaw too. This is what the weekends are all about these days. My friends and neighbors all come over to taste the days events as well. Well I just popped on to say Thank You guys and gals for the inspiration and the tips you have provided. I will post up a pic of todays work when I am done chowing down.

[OSD]

Welcome aboard.

[Big Ed]

Welcome to the forum and Happy Birthday to your dad!

[Rich777]

Welcome spooln.

[JamesB]

Welcome to the forum!

Now I do gotta ask... What temp where you smoking those butts at?

[nascarchuck]

Welcome!!!

[Papa Tom]

Uh-huh another inmate right there.....Welcome Spooln to the asylum you hooked buddy......and happy birthday to the old guy......that's my age.

[spoolnaround]

Welcome to the forum!

Now I do gotta ask... What temp where you smoking those butts at?

My guage is at the top of the pit, it started at about 275* (about 2 AM), I forgot to turn my alarm on and woke up at 0600 it was about 140*, stoked it back up to 275* kept it till meat temp was at 150*, then foiled it up as I was heading for the hills, it sat in the foil for about an hour in the pit. I pulled it and traveled an hour to mom and dads place where it went directly on to a gas grill (indirect heat) when we got there (still in foil). It sat on the gas grill for about 2 hours while I threw together a sauce. 4:00 PM removed from heat and let it rest about 45 min, not falling apart but pulled nicely. The cook temp was up and down, I thought I was going to desrtoy that one but I figure I got lucky.

[DJ]

Welcome to the Forum!
dj

[DATsBBQ]

So very glad you put you're lurker days behind you and decided to come into the light

[Surfinsapo]

Welcome aboard!! Enjoy your time here and share your BBQ experiences!!

[honu41]

Aloha and welcome. Lots of good info here!

a hui hou,
joe

[JaCK2U2]

Welcome in - looking forward to sharing experiences.

[ChileFarmer]

Welcome to the forum, ya gonna like it. CF