Hello, everyone.
I'm sure there were many great smelling neighborhoods this weekend after all grilling and smoking for the Super Bowl. I'll throw in my story to mix in with the rest.
I smoked a 9 lb Boston Butt with only mesquite for 11 hours until it reached 203 degrees at average temp of about 240, and much to everyone's delight, it did not burn or get oversmoked! I know that by now the Maverick meat and grill thermometer is old hat to many of you guys, but I just got one this week and used it for the first time, and now I won't leave home without it.
I also smoked a 9 lb brisket flat with mesquite for 4 hours, another 5 hours in the oven in a foil pan until 203 at 225, and you guessed it, meaty goodness!
BTW, I knock off almost all the bark off the wood when I chop it up, so I don't smoke with to void any bitter/acrid flavors. Here are the pics; excuse the quality since they're from my crappy cell phone camera.
Started up at 2 am, put it all to rest in the oven at 170 about 3.
Pulled pork. Now I have an excuse to buy bears claws!
Chopped Brisket!
Edward
Chuckwagon smoker, CG Duo/SFB, Walk about it!
I'm sure there were many great smelling neighborhoods this weekend after all grilling and smoking for the Super Bowl. I'll throw in my story to mix in with the rest.
I smoked a 9 lb Boston Butt with only mesquite for 11 hours until it reached 203 degrees at average temp of about 240, and much to everyone's delight, it did not burn or get oversmoked! I know that by now the Maverick meat and grill thermometer is old hat to many of you guys, but I just got one this week and used it for the first time, and now I won't leave home without it.
I also smoked a 9 lb brisket flat with mesquite for 4 hours, another 5 hours in the oven in a foil pan until 203 at 225, and you guessed it, meaty goodness!
BTW, I knock off almost all the bark off the wood when I chop it up, so I don't smoke with to void any bitter/acrid flavors. Here are the pics; excuse the quality since they're from my crappy cell phone camera.
Started up at 2 am, put it all to rest in the oven at 170 about 3.
Pulled pork. Now I have an excuse to buy bears claws!
Chopped Brisket!
Edward
Chuckwagon smoker, CG Duo/SFB, Walk about it!
