Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by kramerbr
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have to cook up about 60 lbs of boneless pork butts tomorrow for a contest. Each one is about 20 lbs. I was planning to split them in half to get more bark and shorten the cook time but I was wondering how the cook time compares to bone-in? I've never done boneless before.
Thanks in advance!
I just finished 2 pork butts and have them foiled and in a cooler with towels. How long can I leave them the cooler until I need to pull? Would 3-4 hrs be too long?
Thanks!
Got a 3lb boneless chuck roast for a good price this morning. I have always wanted to try smoking one and am finally going to give it a try. I was wondering at what temp. I should cook it to though? Do I go to around 190 and slice it or go over 200 to pull? Any advice or suggestions would be...
Brent from South Dakota. I bought a used Grill Dome last year off Craigslist and have been using that to bbq. Wish I would of came across this forum last year. Either way I have gained an abundance of knowledge from here since recently joining.
I've done a handful of pork butts over the last year and they have all turned out well. I recently came across Jeff's finishing sauce recipe so it got me curious. I was wondering how many of you inject the pork butts before smoking or use finishing sauces after you've pulled? Personally I have...