Recent content by pfalor
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Pork Sirloin
So I need to preface this post saying I know pork sirloin isn't the best candidate for pulling :) BUT, I have 2 sirloins and I've smoked and pulled them successfully before and I never can remember what temperature to take them to. For slicing I end up taking them off around 150 - will they... -
Need advice - Brisket and Pork Shoulder - 10 lbs each
If it does end up finishing early, how long can it safely rest in a cooler? -
Need advice - Brisket and Pork Shoulder - 10 lbs each
Alright then - I'll throw it all on at 10 tonight and if done early, cooler and towels it is! Thanks for the advice and I'll happily take any other tips throughout the day :) -
Need advice - Brisket and Pork Shoulder - 10 lbs each
Hey guys, I'm having a BBQ on Saturday with the guests arriving at 4:30PM. I have a 10lb brisket and a 10lb pork shoulder sitting in the fridge in one of my favorite rubs. I know you need to go by temp instead of time, but when should I throw these guys on? If I go by 1.5 hr/lb, I'm going to... -
Summer Sausage - Best way to take temperature??
Turns out that my oven doesn't like to work below 200. After dropping a few more degrees in temp, I took the internal of the oven and it was only 140. I bumped it to 200 and they finished in about 2 hours. Now that they've rested, whats the best way to store them? Do I need to wrap them in... -
Summer Sausage
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Summer Sausage - Best way to take temperature??
I just pulled them from the smoker and moved them to the oven. I was having a hard time getting my gas smoker at a low enough temperature. 3 of them are venison/pork and 2 are beef. I put a probe right into the center of 1 and it read 139. I closed the oven door and now it has dropped to... -
Summer Sausage - Best way to take temperature??
I have 5 summer sausages in my smoker right now and I was wondering the best way to take their internal temperature? They are in fibrous casings and it seems like shoving the probe through the casing would damage its storage capabilities. Any hints? Thanks in advance! -
Need quick advice
Turned out incredible. Pulled it off at 151 and it rose to 156 while it rested for a half hour. Super moist and tasty! Thanks for the advice. -
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Need quick advice
Alrighty - at 156 now after some resting off the smoker. Once I unwrap the foil, I'll take some pics =) -
Need quick advice
So I threw a 2.3lb pork sirloin on about 4 hours ago thinking it wouldn't need anywhere near that much time to cook. It is at 142 right now. When is it safe to take off if I'm just slicing anyways? It is wrapped in foil with some apple juice and sitting on my smoker at 250 right now. Need... -
Forget jerky - make yourself some biltong :-)
I just started a second batch. This time I went with slices of london broil that were around 3/4" thick. It looks so tasty already that I want to snack on it. I can't decide how many hours are required before it is safe to sample :)...- pfalor
- Post #69
- Forum: Making Jerky
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Forget jerky - make yourself some biltong :-)
The outside is feeling pretty hard and the inside looks dark. It has only been around 40 hrs though so I'm doubtful that it is actually ready. Could that be possible? I tried a small piece and it tastes pretty damn good. Any assistance would be greatly appreciated! I've been tracking the...- pfalor
- Post #63
- Forum: Making Jerky
