Recent content by McGumbo
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M
Boston Butt Pulled Pork (Step by Step)
Hello everyone! I'm attempting my first pork butt this weekend and I have a fair amount of knowledge in regards to smoking meat in general, with that said I still have some questions. I have two 6lb pork butts! I plan on dry brining with salt for about 18 hours. Seasoning and injecting beef... -
M
Brisket 2nd Go 'round (when to take peach paper off)
Thank you so much, this helps alot! I planned on smoking them at 250°F but I'll definitely bump it up to 275°F. I will also wait to wrap them until IT of 170-180°F. I dont have a "leave in thermometer" so I'll check temp around the 6 hour mark! Thanks again! -
M
How to keep it moist..
Hello everyone! I'm attempting my first brisket this weekend and I have a fair amount of knowledge in regards to smoking meat in general, with that said I still have some questions for brisket. I have two 6lb points! I plan on dry brining with salt for about 14 hours. Seasoning and injecting... -
M
Brisket 2nd Go 'round (when to take peach paper off)
Question #3 At what hour should I start checking the internal temperature for the 6lb points? -
M
Brisket 2nd Go 'round (when to take peach paper off)
Hello everyone! I'm attempting my first brisket this weekend and I have a fair amount of knowledge in regards to smoking meat in general, with that said I still have some questions for brisket. I have two 6lb points! I plan on dry brining with salt for about 14 hours. Seasoning and injecting...
