Recent content by duffman
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Cold Weather Pellet Smoking
I got a pellet smoker this year and I was thinking about trying to do some smoking this winter with it. I have no plans on trying to do it in sub zero temps but I thought maybe sub freezing. Any suggestions on doing this, like gear or accessories?- duffman
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- Replies: 15
- Forum: Pellet Smokers
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Double butt Sunday
Looks tasty and the homemade mac and cheese sounds delightful!! -
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Fantasy Football Pulled Pork
I pulled the first butt off the smoker a little after 4 and the second one at about 5. I wrapped them and put them in the oven and let them rest until we got done with dinner. I pulled it and added some of the pan juices at around 7. The meat was so soft and just fell apart in my hands. I didn't... -
Fantasy Football Pulled Pork
A little over 8 hours in and I covered the pans in foil and turned the smoker up to 275. Temps are running good inside and the outdoor temp is stupid today. Lol -
Fantasy Football Pulled Pork
Last time I did them in the pan the whole time and there was a decent bark on top. The juice I collected not only added some moisture to the pulled pork but it amped up the flavor. I got a lot of compliments on the flavor of it. This time I am trying first 4 hours no pan and then pan the rest of... -
Fantasy Football Pulled Pork
Doing a few pork butts today for our Fantasy Football draft party in a few weeks. I used up the last of my Joe's Kansas City Big Meat Seasoning rubbing the butts last night. I put them in a new collapsible tub I got for seasoning and storing in the fridge over night. It worked really well. I... -
Mississippi Pot (Pork) Roast
Wow! That looks delicious! I have done something similar in the crock pot with a beef roast. I am going to have think about trying this now. -
Couple of Butts....
Looks great! We never get butts that cheap but I did load up a few weeks ago when it was $1.70 a pound. Planning on smoking a few for my fantasy football draft next month. -
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End of Vacation Pulled Beef Chuckys
The final meal of vacation was a delicious success and we have leftovers for lunch and extra meat for sandwiches tomorrow. I pulled the chuckies after about six hours and both of them were around 200 degrees internal. I shredded both them up with my hands and a fork with a chef knife. It was... -
Brisket point end and Baby backs .
Wow! That looks like a great cook and a heck of a nice day! -
End of Vacation Pulled Beef Chuckys
I thought the same thing when I got them a few weeks ago.
