Toggle sidebar

Recent content by leggomieggo10

  • 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.
  1. leggomieggo10

    what sausge to smoke??

    store bought sausge?? could you explain the 40-140 4hr rule??
  2. leggomieggo10

    what sausge to smoke??

    Hey guys, ive been searching on what kind of sausge to smoke but it seems everybody is making there own, Im kinda on a time crunch an dont really have the equipment to make my own, is there a type of sausge you can buy to smoke? thanks
  3. leggomieggo10

    .what kind of ribs are st louis style ribs

    free one day pass huh??ill def be looking into that, as for iga they went outta business down here like 4 yrs ago lol. so could i just ask the butcher to trim up the ribs to make them st louis style??
  4. leggomieggo10

    .what kind of ribs are st louis style ribs

    thanks for the link. i would like to try sams but im broke an cant afford the stupid membership fee lol.
  5. leggomieggo10

    .what kind of ribs are st louis style ribs

    im not a fan of walmart or winn dixie meat. an i did do some searching, i went through 10 pages an found nothing, i did find the 321 method which is what im going to do, but nothing on where to get the meat an all that good stuff. ive posted on here a few times already. pork spare ribs, can i...
  6. leggomieggo10

    .what kind of ribs are st louis style ribs

    like what meat would i look for at publix (grocery store) to make some st louis style ribs??
  7. leggomieggo10

    what temp

    yea its at 140 now. i have the brinkman smoke and grill smoker. i can never keep the damn thing at a constant temp, its always low an than ideal than low,etc. im pretty sure i wont be eating dinner till around 9pm. damnit
  8. leggomieggo10

    what temp

    its gonna be pulled, what temp should i set the over at??
  9. leggomieggo10

    what temp

    once it hits 165 than i wrap it, i can put it in the oven for the rest right??
  10. leggomieggo10

    what temp

    should i pull the boston butt (5.7lbs, been on since noon today) and wrap it in foil than place it in a cooler?? its currrently at 137degrees. thank you
  11. leggomieggo10

    new to smoking/ questions about pulled pork

    thanks guys, yall have been real helpful, i like this forum alot. when sunday comes around ill snap some pics an post em up
  12. leggomieggo10

    new to smoking/ questions about pulled pork

    im actually thinkin about coating the outside of it with mustard, but can i do that an than let it sit all night in the fridge or will that be devatating to the butt??
  13. leggomieggo10

    new to smoking/ questions about pulled pork

    yea one person said not to use ice lol. i was confused until he replied. well guys i got a  little over 5lb boston butt, its not enhanced. and i will just smoke it till its completely done. since its not enchanced do you guys suggest injecting it??and if so what do i inject and how do i inject??
  14. leggomieggo10

    new to smoking/ questions about pulled pork

    thanks, an ill def keep you posted up on sunday. one more question do i smoke the butt until its completely done, one person mentioned smoking it than finish in the oven. what would be the difference and why would you take it from the smoker to the oven??
  15. leggomieggo10

    new to smoking/ questions about pulled pork

    Thanks everyone for the responses. I think ill start with just a butt with no injection or spritz and see how i like it with just rub on it.  but for future i do plan on "spritzing" is that just pure apple juice in a spray bottle?? Ive planned sunday for my pulled pork day. ill def, be...
See more
Top Bottom
Back
Clicky