Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. rtaylor522

    First Boston Butt

    Thanks for the advice everyone....it is delicious....here are some shots. P.S. Party is not for another 8 hours so I threw it in the fridge in the foil container and saved the juices....I'm thinking to warm it up just spritz with it's juice and throw in oven coverd at like 250 for an hour to...
  2. IMAG0143.jpg

    IMAG0143.jpg

    • rtaylor522
    • Media item
    • Comments: 0
    • Album: Default
  3. IMAG0142.jpg

    IMAG0142.jpg

    • rtaylor522
    • Media item
    • Comments: 0
    • Album: Default
  4. IMAG0140.jpg

    IMAG0140.jpg

    • rtaylor522
    • Media item
    • Comments: 0
    • Album: Default
  5. rtaylor522

    First Boston Butt

    foiled at 165 and when the wife and I took it out to foil, it took everything I had not to rip a hunk off and chow down....smells so GOOOD....I forgot to put apple juice in the foil so hope it works out good.....Friggin ametures haha btw...7.75lb butt....8 hours in hit 165...knock on wood...
  6. rtaylor522

    First Boston Butt

    I thought that in a vertical smoker having pork drippings fall onto the beef or vice versa would be a problem....lesson learned...good thing this brisket is only like 2.5-3.5 pounds so I'll have time before party time tomorrow.  I put this boston butt in brown sugar ONLY about an hour before I...
  7. rtaylor522

    Master Forge Double Door smoker in Baltimore...

    Hey all, I've been smoking on this smoker now for about 4 months and I agree with the sand 100% makes this smoker like night and day with how steady the temps are....I actually junked the stock water pan all together and use a 10 or 12 inch round foil pan from the grocery store filled with sand...
  8. rtaylor522

    First Boston Butt

    Thanks! Moved probe just now, spritzed down with apple juice while I was in there...at 2:20min and 110 on Temp..went up 2 degrees at new location. good smokey smells without too much smoke, mouth watering already and wondering what the hell I was thinking putting a 7 pound butt in the smoker...
  9. rtaylor522

    First Boston Butt

    Hey all, First Boston Butt today...it's going to be an all nighter...did'nt get it in until 3 and it's 7lbs.  Just rubbed in dark brown sugar.  So I'm curious as to where I should be measuring the meat internal temp seeing as this thing has a bone.  I inserted the probe down to the bone since...
  10. rtaylor522

    Beer Can Chicken in Smoker

    So at 1 hour in I decided to do an experiment.....remove stock water pan and inserted a foil pan i had laying around that is close to the size if not bigger than comparable water pans i've seen for smokers my size...I know this is not a heavy metal and won't work as well as a heat sink, but let...
  11. rtaylor522

    Beer Can Chicken in Smoker

    Hey All, Going for my 3rd smoke today...beer can chicken...was pretty pumped and was thinking I would have a reasonable speed cook at 325 degrees....only problem is I can't hit 325 degrees and I don't have all night haha...I am a bit suprised seeing that it held 245 at half throttle (master...
  12. rtaylor522

    Sirlon Tip Roast - 1st Time What Smoker Temp??

    Q VUE 4 U! The doneness came out great for both our tastes....what i found strange was if you look 2/3 of the way up the roast there is a fat vein that runs the whole width of the roast, so it left 2 different colors on the top and bottom, it insulated the top to a more rare finish and the...
  13. IMAG0121.jpg

    IMAG0121.jpg

    • rtaylor522
    • Media item
    • Comments: 0
    • Album: Default
  14. IMAG0122.jpg

    IMAG0122.jpg

    • rtaylor522
    • Media item
    • Comments: 0
    • Album: Default
  15. IMAG0122.jpg

    IMAG0122.jpg

    • rtaylor522
    • Media item
    • Comments: 0
    • Album: Default
  16. IMAG0122.jpg

    IMAG0122.jpg

    • rtaylor522
    • Media item
    • Comments: 0
    • Album: Default
  17. rtaylor522

    Sirlon Tip Roast - 1st Time What Smoker Temp??

    Okay, let the chamber temp hang at 240.  Just took IT at 2hr45min and it's only 140 now....so I think i'm gonna run it for a total of 3:30 and see where that puts me....the roast is narrower on one end than the other so i'm taking IT's in the fat part which means if I hit 150 or so on the fat...
  18. rtaylor522

    Sirlon Tip Roast - 1st Time What Smoker Temp??

    Thanks for the quick get back.  I only have one digital thermo so it plays double duty, but I just probed the thickest part of this thing at 2 hours and i'm IT of 133.  I've been averaging 235 chamber temp.  I have no idea how much it weighs since it's off my slaughtered cow and the butcher...
  19. rtaylor522

    Sirlon Tip Roast - 1st Time What Smoker Temp??

    Hi All, I've had my sirloin tip roast on the smoker now for about 45 minutes.  I just was reading through this stuff and have found plenty of info on what temp the IT should be but not much on what you guys use for a smoker box temp.  I'm using anywhere between 225 and 240, hard to hold it...
  20. rtaylor522

    Master Forge flare ups

    oh btw, I use "stubbs" chips right now soaked for 30 minutes and wrapped in foil with 3 slits through the pouch in the wood box...works great...takes a little longer to start smoking, but you get the smell right away, and it seems to hold a steady visible thin blue smoke for a few hours after...
Top Bottom
Back
Clicky