I missed that info about the liquid so hopefully it will be ok, I just took it out if the fridge let it sit for a hr and put it in. Thanks for the temp advise I will bring it up to 190 then.

loaded and only 7 more hrs to go, going to be eating late but I always eat late.

http://img845.imageshack.us/img845/7...0511455741.jpg

8:30 aint too bad.

I have made prime rib at 10 and ate and 1 before LOL

lol nice, can't fricken wait. I so hope my first try turns out!!

4 hrs to go

http://img834.imageshack.us/img834/4...0608040741.jpg

Can't wait till pictures tonight :D

http://members.shaw.ca/volvoman/index/Pictures/sbj.JPG
Can't wait for the results!

go by the temperature not the hours left, will you foil yours? I find foiling makes my meat more moist but the bark suffers(I'm not a big bark fan anyways)

Once I baste it I'm going to put it back in for one hour then I'm going to foil it and let it sit for about 30mins. Right now I have 3hrs let and the temp the pork is sitting at is 158F, wasn't sure if I was supposted to but I jut flipped it. The skin was starting to pull away a bit from the tongs :D

158 is right around the stall...if u want you can try moving ur temperature probe, usually i do that to get a consistent internal temp

i'd say u have about atleast 3 hours more to go

after 8hrs, I basted it and back in the smoker for 1more hr

http://img17.imageshack.us/img17/712...0716090741.jpg

Can't wait to see you cut it up and show us the middle :D

hook some up mannnnnnn

whats your internal temp?

I bet you clicked this thread thinking a different kind of smoking :D

The internal temp right now is 171 I moved the prob and it hasn't gone up all that much. Wrapping It up in tin foil should fix the temp issue tho
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lol..stubburn butt, it will not pull at all at that temperature, maybe bump up your temp to 250 and foil...may get up to 180 in an hour

We shall see 30 more mins and I guess I will find out lol
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oh trust me i've done that before, thought it was ready cuz i smoked it for 9 hours oh boy what a mistake, just let it go and consider it a late night snack ;) its always good for sunday too

Well you live and learn. I will tell you if u are right or now. Right now I think you are right but we will see lol
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My god it's fricken good. And yes you are right it should of been hotter but still fricken wicked!!

http://img231.imageshack.us/img231/4...0768630741.jpg

no smoke ring?

good job on the first one, the next ones will be better! just remember to alot for stubburn ass meats that refuse to cook ;)

Looks sick...get some sauce for that bad boy
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I was really surprised there was no smoke ring but it still tasted killer. It was a learning experiance for me and I will have it hotter for longer next time. I think it was decent for a first timer with a new smoker

yep some of the sauce I basted it with and bbq sauce on the buns and it was wicked

next time try to get a full pork butt with bone in, off to a good start your passion for smoking will only grow!

So tomorrow being July 1st I'm having some buddies over for some ribs. I'm useing the 3-2-1 method. 3hrs in the smoker then take it out and put some apple juice on it, tin foil for two hrs with the smoker off (only heater on) then take it out put on bbq sauce and in for 1 more hr. Going to keep my temp around 225.

I picked up some ribs from Costco. I had some frozen back ribs already and decided to get a pack of back ribs as well. Can't wait to try my first ribs out.

This is the rub receipe I decided to use

General Purpose Rub Recipe
Mix together thoroughly the following:
• 1/4 cup dark brown sugar (packed). Use "turbinado" sugar for ease of use, but either works fine.
• 1/4 cup sweet paprika (Hungarian, if you can get it)
• 3 tblsp kosher (or sea) salt
• 1 tblsp ground pepper (fresh peppercorns recently ground!)
• 1 tblsp garlic powder or 2 tblsp granulated (not garlic salt)
• 1 tblsp onion powder
• 1 tblsp chili powder (no, it will not be "hot")
If you want to kick it up a notch add 1 tblsp cayenne pepper.

Store in a tightly sealed container, and refrigerate, to maintain freshness, for up to 4 months.