Recent content by gadawgsr1

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  1. gadawgsr1

    How long will pulled pork keep in the fridge?

    ...Okay as to the question about why there is any still left after a couple days... I smoked two 7 to 8 lbs boston butts knowing it was going to be a great deal more meat than my Wife, myself, and our 5 and 4 year old could eat. I was actually expecting to have company over for a football game...
  2. gadawgsr1

    How long will pulled pork keep in the fridge?

    I have some that was smoked a week ago last Saturday.
  3. gadawgsr1

    Full House with Q-View

    What an assortment of thermometers. I am currently using the Maverick ET-73 and have used it for almost a year. I have also purchased the Maverick ET-71 for the second butt in the smoker. I am curious to know the brands you have there and your experience with them. Which one is your most...
  4. gadawgsr1

    I cannot believe...

    Please understand... I wasn't complaining. As a numbers guy, I simply cannot believe I just paid that for two recipes. I was only speaking to the surface of the fact only. I completely understand the funding needed to keep this place going. I am certainly grateful for this site. I can smoke...
  5. gadawgsr1

    I cannot believe...

    I just paid $18.95 for two recipes (Jeff's Rub). I am going to try the rub on a set of spares tomorrow. This stuff better be as good as all of you have raved. Seriously though, after putting the rub together Tuesday night, I have been looking forward all week to putting these things in the...
  6. gadawgsr1

    Did any of you see Throwdown with Bobby Flay? Plus another question...

    I am talking specifically the episode where he challenges Buz from Buz and Nedâ€8482s Real BBQ restaurant to a rib challenge. They showed how Buz seasons his ribs, which was a combination of some very basic ingredients, but they did not specify quantities, of course. Any of you have any ideas on...
  7. gadawgsr1

    Help on pork tenderloin

    I have never smoked a pork loin but my dad called to find out how. Here is what I told him: Smoke on rack until internal temp reaches 160º. Spray with apple juice after first hour. Then, pull and wrap in aluminum foil until internal temp is 190º. Pull, rest, and serve. Is this correct...
  8. gadawgsr1

    Another chuck roast question

    Sorry for the lack of q-view but I finally did finish the chuck roast. The father-in-law came by and tried it out with me. Unfortunately, I was not able to let it get completely up to the 200º mark due to time constraints. I pulled it at 196º and had to slice it immediately (didn't give it...
  9. gadawgsr1

    Another chuck roast question

    Thanks Flash. I have the roast on the smoker right now. It has been on now for 3 hours and 54 mins. I am getting ready to drop it in a pan of Au Jus sauce and put it back on until it reaches 200º. Then I will take it out wrap in aluminum foil and cooler it for a little while. Thanks for...
  10. gadawgsr1

    Another chuck roast question

    Just to clarify, wrap in aluminum foil and towel to be put in a cooler; is that what you mean by wrap? No "wrapped in aluminum foil" cooking time, right?
  11. gadawgsr1

    Another chuck roast question

    I haven't taken the time to search so forgive me if this question has already been posed... I want it medium. To what temperature should I cook it? It seems to me 200 would be a little more well than I like it. Thanks, Dawg
  12. gadawgsr1

    Smoking Chicken Breasts!

    Sorry, wrong post.
  13. gadawgsr1

    brining a butterball turkey

    I purchased a 12.25 lb butterball and brined it. It turned out great! Can't wait to do another this week.
  14. gadawgsr1

    The analysis of my first turkey smoke yesterday

    I read that post last week and even gave it thought but I wanted to have a "baseline smoke" if you will. I can build from this one as I pretty much used what I would consider to be the smoking basics on this one. I will try that technique next week as I will be cooking at 250 for about 10...
  15. gadawgsr1

    First-time turkey smoker

    It will certainly take longer than 3 hours. My experience yesterday was 12.25 lb bird took 3 1/2 hours. Here is a link: http://www.smokingmeatforums.com/for...ad.php?t=10602
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