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Greetings from Long Island, NY

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    Greetings from Long Island, NY

    Hi there,

    I just wanted to introduce myself and say thank you to AmazingRibs for the "Perfect Pulled Pork" recipe. I had helped my brother in law smoke a few briskets in the past but I recently bought myself a RecTec Mini Pellet Grill and decided to try to take on smoking myself. I followed the pulled pork recipe with an 8 pound whole pork shoulder almost exactly except towards the end I ended up wrapping it and kicking it up to 275 to finish it because that sucker was hanging at 155 even after 12 hours @ 225. Once it hit 195 the bone pulled right out so I took it off. I left it naked but I also made my own bourbon brown sugar sauce in addition to a store bought one on the side. My 8 month pregnant wife said it was better than any pulled pork she has ever had. I guess that's not too difficult considering we live in NY.

    I can't wait to hang out in these forums and learn even more.

    Here's a picture of it right about when it hit 150:

    #2
    Welcome to the Pit

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      #3
      Welcome aboard!

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        #4
        Welcome to the pit!

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          #5
          Welcome to the PIT!!

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            #6
            Welcome Aboard, @aperalta85

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              #7
              Hi @aperalta85


              Welcome to the Pit.

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                #8
                Welcome, from a former Levittownian, and congrats on the pork shoulder

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