Recent content by Hntrss

That’s my fear, if I take it to high it will fall apart.

I was thinking about smoking a Butt for roast pork. Any suggestions? I was thinking 225 until the stall (160-165). Has anyone tried this?

Since trying Al’s method I have not foiled a rib, and never will again. Try the link he posted and the ribs will have the perfect amount of “pull” every time. They will make everyone happy!

I HATED Brussel sprouts my whole life , but my wife loves them. So I finally cooked them with bacon, and now actually like them. Bacon makes everything better !

How the heck do you keep your smoker so clean?? Nice looking ribs!

Sprouts and bacon go together like peanut butter and jelly!

I cooked a choice Rump Roast on the egg tonight. 4 lb , 240 degrees to 132 IT. I used Bearcarvers method of bold worsterchire sauce , CPOG. I put some Hickory chunks (2) on the lump. Cooked perfect, juicy and tender, but between the Hickory and overnight coating it was a bit too Smokey ...

I got fiberglass insulation and pieces of 2x4 in my Royal Oak Lump. Unfortunately I had dumped it in my BGE and didn’t realize until I saw black acrid smoke pouring out and smelt burning fiberglass. I refused to cook anything on the egg that day, (luckily I have a Weber gas grill too). I...

Thanks to both of you, it sounds like IT is the key. Going to defrost a couple racks and give it a go. One wrapped and one with Al’s naked rib recipe. Thanks again!

I have been making ribs on my large BGE for a couple of years now using the 3-2-1 method. I put cider, butter and some more rub in the foil. My problem is , when I remove them from the foil they always fall apart to a degree. Then when cutting more of the same. They are “too” fall off the...