Recent content by bubba in texas

I second your Broken Fence comment. Picked up a bottle a few weeks back and really enjoyed it. Haven't been back to Specs since, but it's on the list to grab some more.

Perhaps the files were too large???

Pork butt turned out great! Started rolling smoke at 8:15 yesterday morning. Pulled it off smoker at 5:15 when it hit 165. Put 6 oz of ACV with 6 oz of water in the bottom... double foil and put in oven til 7:15 when it hit 203. Pulled it from the oven and let it rest for 1 hour. Easy...

Thanks for all of the responses... great advice all around. I will report back after Christmas.

I am smoking 2 pork butts for Christmas dinner and have to smoke them on the 23rd. To pull or not to pull after resting is the question. What do y'all do?

ibbones, I'm smoking a 7 pound butt when I get off at 1 today.  I'm expecting it should be ready if no long stall around 10 pm.  When you pulled the whole butt, did you wrap it and immediately put it in the refrigerator or did you wrap it in the foil and towels and let rest before refrigerating?

...touch your meat. So I get the smoker up to 225 this morn to smoke a 9.5 lb butt. Put the butt in and close her up to begin the smoke and close the old eyes for a little longer. Well... 45 mins later I'm only showing 135 on my maverick. I crank the heat up to see if it will react but with...

I cut it at 150 so that wasnt the problem with the juiciness. Well, i'll have to try again soon.

Turned out pretty nicely. Still not as juicy as I like, but definitely not dry. Does anyone know if you can leave it wrapped in towels and in a cooler for too long? Let's eat!

Originally Posted by oldschoolbbq     Bubba, I tried to tell you earlier... PATIENCE tempers a man. You had a Stall , in Briskets they could last six , seven hrs. or more . Little trick , easy... first , we cook to temperature , now on large pieces like Brisket or Butt , figure a cooking time...

Just ordered the probes from Todd......hopefully will be here in time for Super Bowl.

Martin Just tried the sauce....AWESOME! The brown sugar like you said just leveled things out. Bravo, my man!

I think the probe is screwed.   I pulled the probe out of the meat and it will only go down to 145 degrees and its 72 degrees and raining here. On the high heat probe, the only one I see does not say it fits the 732.  Do you have the et 732 Bama?  

Guess I should have just gone to their site, but I thought you were talking about some third party high temp probes.  Did you get the same probe that came with the Mav or do they have something better?  

Where might one get these high temp probes that you speak of?