Finally

[cuunnuck]

Well after smoking for just under a year I can finally turn in a few pictures of a finished product. I smoked three different meats but all in the same family. I had a pork butt, a neighbor brought over some ribs and another neighbor contributed a pork loin. Now I have had some success with my ribs so I wasn't too worried about them I just follow the 3-2-1 method and haven't had any trouble at all. The pork loin worked out well in terms of putting it on and getting it to reach 150* internally for a finished temp. A few weeks ago I almost blew it with one. But the satisfying piece was the pork butt.

I started the smoker early to get my temp up to 250* and smoked it until it reached 170* then I wrapped it in foil with some apple juice and let it finish itself off at a final internal temp of 200*. Now when I have smoked my previous pork butts I never gave my self enough time to get a great finished product but today was different. When I opened that foil up and saw that bone ready to twist out I knew that I had a winning piece of meat. And the best part after I was able to pull it apart with regular dinner forks were the compliments that I received from my friends.

I can't wait for the next one.

I added 3 pictures of the finished product.

Thanks to HFD26 for all your help.

[HFD26]

Great job Hans, bye gosh I think you are on your way. Glad I could help. Feel free to jump on the forum and ask all the questions because these guys and gals have all the answers. Thanks for the pics. :thumbs:

[david brace]

I think I like the pix of the ribs the best. :D :D

DB

[trolly]

That butt looks fabulous :thumbs: - what kind of smoker are you cooking with?

[cuunnuck]

I am just using the Char-griller. This is my first smoker. Maybe as I improve and do more things I might get a bigger one down the road to accomodate for more meat.

Thanks for the comments guys.