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Hello from the NW burbs of Chicago

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    Hello from the NW burbs of Chicago

    Stumbled upon the group when I started doing some research on smoking. I picked up a "Lil Chief II" from someone closing out a sporting goods store about 3 years ago. This is not like the "Lil Chief" as this unit apparently was only made for a year or so. It has a 1000w element so it can really get up there. I have added an Auber PID and that thing is nice. It sat in the shed until one day after going to a BBQ place I thought - man it would be nice to do that on my own smoker. Since August I have smoked about 16 things - pork shoulders, ribs, salmon, beef roasts. It is something to learn that is for sure. This weekend was about the 5th time I have had to tell the wife "Looks like we are ordering pizza" as I am still learning timing. I thru a 10.2lb shoulder on at 4am and when I went to bed at 12:30am it was still sitting at 195. So I set my good 'ol Maverick to go off at 203deg and went to sleep. When I got up for hunting in the morning it was only at 200deg! 26 hours! But boy was it good as I shredded it before leaving for the day. Although my wife was none to happy being woken up early to the smell of pulled pork!

    Sorry for rambling - just thought that since I have been a "lurker" for a while I would go ahead and introduce myself.
    Last edited by rmeugene; October 25, 2016, 10:12 AM.

    #2
    Welcome to the Pit!

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      #3
      Welcome to the Pit. We are happy to have you here.

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        #4
        Welcome aboard rmeugene! Muchos cool that your wife was "annoyed" at the early morning pulled pork. Wonder what she was dreaming as she woke up? Keep workin hard & enjoy the ride!

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          #5
          Welcome rmeugene

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            #6
            Welcome aboard!

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              #7
              Howdy! Oh, and go Cubs!

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                #8
                Welcome to The Pit rmeugene! Nice to have you here with us! You may find that when smoking an unwrapped (not crutched) butt, that when it hits ~195 degrees and stays there an hour or so, that it's ready. Pork butts being ready are a factor of both time and temp. If it's been 14, 16, 18hrs and it's still at 195, it's likely perfectly fine to pull off & shred at that point...it might not need to hit 200 or 203 since it's been in the 190s long enough to melt fat & tough connective tissue. I don't think I've ever gotten an unwrapped pork butt to 200+. You must've had some killer bark built up on that thing at 26hrs! One time I did ribs for 20hrs at a low temp. Bark City. I didn't like them but my buddies raved about them, and still do to this day, my "20 Hour ribs" they call them, and I tell them that will never happen again.

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                Hope to hear & see more from you!

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                • rmeugene
                  rmeugene commented
                  Editing a comment
                  Thanks for the heads up on the temp! I had gotten my other two 6lb ish butts up to 203°. There was an awesome bark! I had read a lot about the stall but it took a LONG time after the stall to go from 170ish to the 190's.

                  Cannot believe how much I am enjoying this!

                #9
                Welcome to the Pit! Glad yer here, don't see nuthin' wrong about wakin' up to pulled pork!!!

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                  #10
                  Welcome to the group, rmeugene!!

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                    #11
                    Welcome to The Pit rmeugene!

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                      #12
                      Welcome from Indiana....

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                        #13
                        rmeugene, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"!
                        Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

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