Recent content by ccasiglio
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Pork Shoulder Question
first off, i didn't propery introduce myself so i guess i should. name's chris, 31, been livin in texas for 3 years or so. i've been grilling since i was a teenager but smoking was never something i tried until moving to texas. after buying my smoker i managed to kill a fair dollar value in meat... -
Wet vs. dry wood
i try to avoid chips, but if i have to use them i always soak, otherwise i they burn too quick and flare up on me. if i'm using good grill wood (ie logs) i just spray them down a little with a hose a few minutes before throwing them on the fire to keep the bark from lighting up, but i find that... -
Pork Shoulder Question
tomorrow i'm smoking two pork roasts (a 9 pound picnic arm and a 7 or 8 pound butt). i'm using a brinkmann upright smoker and plan on smoking it at around 200-225 degrees. can anyone give me some advice on how to long i should smoke 'em? i want them nice and tender and ready for pulling...
