Recent content by mmason3

Thank you for doing this write-up! I tried to smoke some ribs for the first time over the weekend and they didn't turn out so hot. I didn't get hardly and pull-back and the meat was tough. I'm going to try this method in the future and see how things go. Again, great write-up and thanks for...

That looks great! Good luck during the competition! 

Thanks, I appreciate the info!

That looks awesome! What temps were you using for this smoke? I'm interested in smoking some salmon and would appreciate some pointers

I smoked some pork tenderloin last weekend at 250-270 and wrapped in foil at an IT of 160. I left it on the grill until the IT hit 190 because I was smoking some BB with it and they both turned out juicy. I took them off the smoker at IT 190 and let it sit in the oven, OVEN OFF, for about 90...

Thank you! Everything did come out great! I have so much to try and I can't wait to try it. The Canadian bacon you posted looks amazing, definitely going to try that

The smoke went really well yesterday. I put the meat in at 8:00AM and took it off around 2:30 or 3:00. I wrapped the pork butt and pork loin at 170 IT and then threw it in the oven, oven was off, and let it settle for about 2 hours. I had never smoked pork loin before but I can guarantee this...

So after work I stopped by a local Lowes Foods, similar to Publix, and picked up some pork butt. Unfortunately I only found 3lb and 4lb cuts. It isn't a big deal I suppose since it can decrease the overall cook time. I have them seasoned and wrapped in the fridge now getting ready for tomorrow...

Well if the case of not needing a leave in holds true, I'll stick with my instant read. I boiled my pit therms when I got them from Amazon and my instant therm is accurate as well. I am so glad I turned to the forum for help. Great group of people here and lots of sage advice! 

Awesome write-up Bearcarver! I can't wait to try some of those steps tomorrow

I didn't think about the rest at the end of the cook, I guess I'm waking up a little earlier now  I don't have a therm that I can leave in yet. I looked on Amazon but didn't feel like paying $100 for a decent leave in probe, I'll look locally and see what I find. Thanks for the tips!

I have a Char Griller Smokin Champ. I made some tuning plates to evenly spread the heat and smoke under the meat but that's about it for mods. I put two thermometers on the cover to get accurate temp reads at the cook level

Last weekend I smoked my first Boston Butt. It was a little 3.5-pound boneless cut that I got from Whole Foods. I plan on picking up an 8-pound bone-in butt this evening after I get off work. The plan is to get up around 6:00 AM tomorrow morning and get the butt coated in a rub and start the...

I'll keep that in mind. I am fairly new at smoking so I am a sponge with all the suggestions. Can't wait to keep trying new things