Recent content by bigjp

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  1. bigjp

    First whole brisket and burnt ends

    I made my first burnt ends a few weeks ago and I along with others thought they turned out great.  I took the flat to an IT 160 degrees, pulled off the smoker and then cubed.  I added a dusting of rub to the cubes, sauced them and then put them in my perforated pan I use for grilling veggies and...
  2. bigjp

    Need thoughts on my pork butt..cooking today to serve tomorrow

    I agree with dougmays, reheating the pork by placing it in an air tight bag in heated water is a great way to do it.  It is called Sous-Vide and you will not dry out the meat and it will hold an exact temperature for a period of time.  Put a probe in the water and heat it to the desired temp and...
  3. bigjp

    MNF Wings & Such

    Looks great, I am heading home now to fire up The Good One and grill some pork chops and chicken breast, wish I would have had time to smoke something...and most importantly.... GO PACK GO!!! John
  4. bigjp

    Woo Hoo!!! Wife and stepmom just bought me a slicer!

    That is very cool...Great find!
  5. bigjp

    ADVICE, PLEASE ??

    I have done it both ways and agree with Robert, leave it whole, reheat and pull tomorrow.  When I pulled it first, stored it overnight and warmed the next day I thought the pork dried out a little. John
  6. bigjp

    2nd pork shoulder attempt...overnighter!

    Looks great.  I had the same thing happen to me this weekend, the bone in shoulder went in Friday at 7pm and I pulled it off Saturday at 10:30 with an IT of 195.  Let it rest for an hour, pulled it and topped it with finishing sauce.  It turned out great, loved the finishing sauce, it was my...
  7. bigjp

    Whats on your smoker this weekend?

    I am doing chicken wings, pork shoulder and brisket for my sons 1st birthday party.  
  8. bigjp

    First smoke coming up this weekend. Suggestions requested.

    I have smoked shoulders and briskets together often and have always been pleased with the final product.  When I first started doing briskets I pulled them off the smoker a little early and they seemed a little dry, if you are slicing it let it get to 190 IT. John
  9. bigjp

    Hello from NE

    Hello All, My name is John and I am from Omaha, NE.  I have been smoking on an offset firebox smoker for about 12 years and have just purchased a Good One Open Range to hopefully step my game up a little.  I have mainly done pork butts and ribs but have started on briskets the last few years...
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