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Recent content by bigjp
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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...
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...
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
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
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...
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
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...