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Recent content by meatman72

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  1. meatman72

    Burnt End Meat

    how much are they selling it for ?
  2. meatman72

    Where are the Indiana members located?

    My niece lives in Lowell .nice town .
  3. meatman72

    Where are the Indiana members located?

    Good Idea ! Im in Elkhart and there is another guy just north of Bristol.
  4. meatman72

    Welcome OLDSMOKERDUDE .

    Welcome OLDSMOKERDUDE .
  5. meatman72

    Burnt End Meat

    I have made burnt ends twice with Chuck roast .Today I did two chuck roast and followed Jeff's recipe where you marinade the meat first ,I'm sure you can find the recipe ,but it really turned out great ,my wife was enjoying it as much as I was . That temp has to reach 190 internal before coming...
  6. meatman72

    Need some advice, quickly if possible

    burnt ends are incredible .The hardest thing about burnt ends is sharing them LOL.
  7. meatman72

    I would use a sawzall with a hacksaw blade in it . If you were close I would help you with it ...

    I would use a sawzall with a hacksaw blade in it . If you were close I would help you with it . I'm in Elkhart.
  8. meatman72

    My first smoke!

    There are many good suggestions on this forum . I never knew about high heat for chicken I will try that next time .
  9. meatman72

    My first smoke!

    Hey RCG you said your from Lowell I have family there also. Well wishes with that new smoker . Nailing the steady temperature is key and with your gas smoker that should be easy enough.
  10. meatman72

    My first smoke!

    LOOKS very good . You for got one thing . You forgot to have me over for some LOL
  11. meatman72

    Finally (almost) ready for my first smoke.

    When it's ready to bring in ,if you take a taste ,you'll be tempted to eat it all out side LOL. HOPE it goes well . Keep in mind the shoulders and rumps will get to a temp where they might stay there a while, be patient, the temp it will start to go up again until it reaches 160 or where you...
  12. meatman72

    Meatman 72 Pulled Pork

    Does 20 degrees finish temp. make that much difference? I think it does ,here's why. First of all I have a barrel grill About 30 inches ,plenty  big for me but being on fixed income and starting this wonderful hobby too late to buy a Cadillac smoker I use this barrel which does very well but at...
  13. meatman72

    Meatman 72

    ​OK Farmer thanks' man having my butt in the smoker 16 hrs. is a long time  my legs would go numb LOL. 
  14. meatman72

    Meatman 72

    Hi to  All> I have a 16 pound pork but boneless . If I don't leave my butt in the smoker the whole time which would be about 16 hrs. Hr. per pound, I'm thinking after I reach 160 internal I can wrap it and have my wife the temp. up to 190 in the oven . What ya guys think? Thanks .
  15. meatman72

    Smoker Sale

    LOL at your post because isn't that how it is ? We really want something very much but most of the time we really can do with out it . When I couldn't make up my mind my buddies would say "You only live once" that would settle it . LOL. Hope you find that smoker you want . I can see why we need...
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