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Recent content by ducksanddogs

  1. ducksanddogs

    SS IT Falling?

    I didn’t. I should have, but I didn’t. Was also considering bringing them to room temp before the next batch. These aired out on some racks in the kitchen for 2 hours before going in. I’ve seen stalls and I’m not worried about those - I’ve just never seen the temperature actually drop, so I...
  2. ducksanddogs

    SS IT Falling?

    Thanks, all. I’ll close the top vent and let it keep plugging away.
  3. ducksanddogs

    SS IT Falling?

    Yep, typical jalapeño cheese recipe with cure. Sorry I left that out!
  4. ducksanddogs

    SS IT Falling?

    I’ve followed methods I’ve seen on here and started at 120F to dry for 2 hours, increasing temp by 10F every hour until I get to 170F and then planned on letting it ride until IT reached 152F. Went to bed at 136F and set an alarm to check on it in 4 hours. Just went to have a look at IT is now...
  5. ducksanddogs

    HELP!!!

    You just said my plan exactly. I'm mainly concerned with how high I can set the smoker without drying them out or overcooking them. Just curious if anyone routinely cooks their butts at higher temps for shorter times with good results. Thanks guys!
  6. ducksanddogs

    HELP!!!

    It was colder than the refrigerator last night. I think it'll be fine.
  7. ducksanddogs

    HELP!!!

    **Internal temperature of the pork is 54 degrees, not the smoker.
  8. ducksanddogs

    HELP!!!

    I have a MES 40 and I usually do a ~8.5lb pork butt at 225 until internal temp is ~198 for pulled pork. It usually takes me all night and part of the next day and then I wrap in a cooler until ready to serve. I put one in last night around 10PM. The last chips I put in were around 12. I went...
  9. Alaskan ABT's?

    Alaskan ABT's?

  10. ducksanddogs

    Alaskan ABT's?

    Yeah, I keep forgetting...
  11. image.jpg

    image.jpg

  12. ducksanddogs

    Smoking Wild Boar

    I just did a shoulder from a feral hog this weekend (which I'm assuming is what you're referencing) and it ended up really good.  It was a little drier than a store bought shoulder because it didn't have the same fat content.  It still tasted really good, though.  I smoked at 225 until the...
  13. ducksanddogs

    Hopefully this turns out well...

    I figured I'd put this on here...  Definitely not the healthiest of meals, that's for sure! I took a pork loin and butterflied it, made a bacon weave, laid the loin on the weave, covered it with the seasoning that I used on the pork shoulder, cut open 2 sticks of boudin and put the stuffing in...
  14. ducksanddogs

    Alaskan ABT's?

    Sorry, man. They're already done and in. I'll make 'em again and take some pictures.
  15. ducksanddogs

    New to the forum

    I'm new to the forum; but I've been smoking meat for a few years.  I mainly do pork and birds.  I grew up in NC and have eaten Lexington style BBQ for as long as I can remember. I'm currently using an MES 40.  I thought an electric smoker was blasphemy; but, after picking one up (and since I'm...
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