Recent content by azsmokermark

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  1. azsmokermark

    Pork Shoulder & Pork Picnic

    Well, it took 14 hours to reach an IT of 205F, so we had something else for dinner tonight. The bones simply came out using my fingers. The picnic has more white meat than the shoulder. Flavor wise, I like the pecan/apple blend better than simply apple wood.  Apple alone does not seem to impart...
  2. azsmokermark

    Pork Shoulder & Pork Picnic

    Friday night my wife asked me to smoke a port shoulder for Sunday's dinner with family and leftovers for our lunches next week.  She selected the meat out of the freezer and set it to thaw.  This morning when I went to prepare the 9.5 pound shoulder much to my surprise, I discovered she had...
  3. azsmokermark

    ST LOUIS STYLE RIBS

    I did wrap them in HD foil, put brown sugar honey and apple juice int the pouch before returning them to the smoker for another 2.5 hours.  I just took them off and they are DONE! They had that tale tell bend in the racks.  They were moist and tender, and the flavor, well, pretty darn good...
  4. azsmokermark

    ST LOUIS STYLE RIBS

    Oh, one other question since these are likely under done....now that they have been refrigerated (I was making them for out of town guests that will be here on Wednesday), do you think I could wrap them in foil put some more brown sugar, honey, and apple juice in the foil pouch and return them...
  5. azsmokermark

    ST LOUIS STYLE RIBS

    Thanks for all the replies.  I have a Maverick 733 digital thermometer and it read 235-245 throughout the smoke.  I did not think to read the IT when I pulled them out of the smoker.  Lesson learned...I still have a lot to learn about smoking. I've been successful so far, but even a blind...
  6. azsmokermark

    ST LOUIS STYLE RIBS

    I did some SLSSR yesterday using the 3-2-1 method. After cook time was done and ribs removed from the smoker, the ribs were a disappointment.  While they were cooked, but they were not tender like they should have been. I smoked them at 235F used brown sugar, honey, and apple juice when placed...
  7. azsmokermark

    Anyone Modified A Camp Chef SMV24S 24" Smoke Vault To Add A Rotisserie?

    I've been toying with the idea of adding a rotisserie to my SMV24S smoke vault.  I originally thought about it for whole chickens and cooking them evenly, or chicken wings and legs in a basket.  The more I think about this the less I think a rotisserie is necessary.  I would be interested in...
  8. Smoked Another Turkey Yesterday

    Smoked Another Turkey Yesterday

  9. azsmokermark

    Smoked Another Turkey Yesterday

    We host our Thanksgiving dinner the Saturday after Thanksgiving to allow us to participate in others' feasts. This year is a first for Thanksgiving at our house, smoked turkey.  My family has never experienced smoked turkey on Thanksgiving before. We planned to eat around 6:00 PM. I had an 18...
  10. 20141129_1639011024x576.jpg

    20141129_1639011024x576.jpg

    • azsmokermark
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    • Album: Smoked Another Turkey Yesterday
  11. 20141129_1638491024x576.jpg

    20141129_1638491024x576.jpg

    • azsmokermark
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    • Album: Smoked Another Turkey Yesterday
  12. 20141129_1639151024x576.jpg

    20141129_1639151024x576.jpg

    • azsmokermark
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    • Album: Smoked Another Turkey Yesterday
  13. azsmokermark

    We Are Making Our First Fatty Tomorrow

    That's exactly what happened. Remember, I said I prefer K.I.S.S.....
  14. azsmokermark

    We Are Making Our First Fatty Tomorrow

    Well, I am so embarrassed, but man enough to admit I (we) messed up.   It was a disaster from the start.  We (she) wanted a bigger fatty (size is everything). I was a proponent of K.I.S.S. and wanted to do it like I'd seen here and in my research, 1 package of sausage and the items to fit all...
  15. azsmokermark

    We Are Making Our First Fatty Tomorrow

    After talking about the other things that can be done in the smoker besides pork, beef, and poultry, my wife asked if we can make a fatty tomorrow.  I told her to get everything she wants to put into it and we'll put one together this afternoon, let it set overnight in the refrigerator, and then...
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