newbe needing help

westkysmoker · Joined: 27 Nov 2008 Posts: 6

hello all! this is agreat site! found alot of interesting ideas. I'm having trouble figuring out the right temps. So here's what I've been doing: chicken to 170-180 degrees, beef (roast) to 160-180 and pork to 170-180. the chicken and beef have been good but the pork has been tough. Tried this weekend with 2 butts and 1 loin took them up to 195 before pulling and was much better but the outside of the meat turned black. Now everyone that tried it loved it and I liked the bark also but I've seen some on here that are golden brown not black. My smoker is homemade and I held the temps from 200 to 275. Used red oak and hickory.

any thoughts, ideas or help would be greatly appreciated.

Doc1680 · Posted: Dec 09 2008 Post subject:

Welcome to the ring westkysmoker!

Sounds like you did a pretty good job the last time out. I would say you made the right move taking the butts up to a higher temp. 180* would be tough to pull. It's good sliced though. And I wouldn't take a loin to 195*. It's too lean. Stay with your lower temps for those.

As for the bark. Mine always come out dark. My rub has a good amount of sugar in it. I'm guessing yours does too. I'm not sure I've seen the golden brown ones you speak of.

All in all it sounds like you're on the right track though.
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