or Connect
New Posts  All Forums:Forum Nav:

beef n pork

post #1 of 11
Thread Starter 
T minus 30...beef top butt heart and a pork striploin. Can't wait till tomorrow! Never done the beef any last minute suggestions? I am thinking 12 13 hours for that one.
post #2 of 11

Depends on the thickness, type of meat, cooking temp etc.

 

I'll be watching

post #3 of 11
Thread Starter 
Thanks. 8lbs. Similar to a pork butt. Will be at about 230. I am working on a wsm. It is on now

post #4 of 11

Looking Good

 

Gary

post #5 of 11
Looking good,what size is your WSM?
post #6 of 11
Thread Starter 
22.5. Just pulled the pork off. Happy at 160. Going to cool it slice it is him for sandwiches and bring it back on grill tomorrow. Top with cheddar BBQ and lots of pickles. Can't wait
post #7 of 11
Thread Starter 
And the beef is done. Wrapped and resting. Hopefully I can pull this thing apart as I think I can
post #8 of 11
Quote:
Originally Posted by Chicago Smoker View Post

22.5. Just pulled the pork off. Happy at 160. Going to cool it slice it is him for sandwiches and bring it back on grill tomorrow. Top with cheddar BBQ and lots of pickles. Can't wait

Wish I had bought the 22.5. Never tried sliced pork sammies looking forward to some pics! Looks like everything came out tasty!drool.gif
post #9 of 11
Quote:
Originally Posted by Chicago Smoker View Post

And the beef is done. Wrapped and resting. Hopefully I can pull this thing apart as I think I can

Check that bark! Slice pics?! :grilling_smilie:icon14.gif
post #10 of 11
Thread Starter 
Here is the beef. I will show you pork shortly. Got so excited to eat it we forgot pics. Making more tonight for dinner

post #11 of 11
Thread Starter 
The sliced pork Sammies as promised. Juicy and just the right amount of smoke

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion