Recent content by bear55
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A couple of questions
The wife asked me to smoke a pork butt but rather than pull it she'd like it sliced. I've never sliced one before and have no idea on the necessary internal temps. Can anyone help me with the internal temp necessary to slice one? My thoughts are about 1 inch slices or perhaps a bit smaller. ...- bear55
- Thread
- Replies: 4
- Forum: Blowing Smoke Around the Smoker.
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Smoked Tomato & Smoked Elephant Garlic, With Grilled Chicken Thighs & more Vinho Verde!
Taste begins with the eyes, beautiful presentation Leah.- bear55
- Post #8
- Forum: Winos & Wood Chips
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Mackerel Bark & Vinho Verde!
Hey Dave it's 5 o'clock somewhere Bear- bear55
- Post #7
- Forum: Winos & Wood Chips
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Need a Smoker in Atlanta!
Buy a Rec Tec they are located in Georgia and have two units to choose from.- bear55
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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GARY's PRIME RIB AND PORK BUTT
Oh man, it just don't get any better than that. Richard- bear55
- Post #45
- Forum: Blowing Smoke Around the Smoker.
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Greetings from a NUG in Colorado
Welcome to the forum. The search bar at the top of each page can be your best friend. Have a question/problem requiring an immediate answer? Simply search for it. Feel free to also post any question you may have and a resident expert will be along shortly to help you. Bear -
New guy from KY
Welcome to the forum. The search bar located at the top of each page can be your best friend. Have a question/problem requiring an immediate answer, simply search for it. Feel free to also post any question your may have and a local expert will be along shortly to help you. Bear -
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Jeffs rub
Go to his web site and request a resend. he will send it again no problem- bear55
- Post #2
- Forum: For New Members
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Breaking through the stall?
Wrapping it in foil will help push it through the stall. if you do not wish to do this just wait it out leaving the heat as is.
