Recent content by nkpal624
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Pork Belly with Mustard & Vinegar Sauce
I based the 160° off of some of the recipes that I found in a couple books and online but next time I will definitely take it up closer to the 200° range where I do my pork butts. I also want to try to take on some bacon in the near future. -
Pork Belly with Mustard & Vinegar Sauce
I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub. Here is the rub: -2 tbsp of... -
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Tri-Tip with Honey Bourbon Mushrooms
That's a good looking meal. I've never even thought about putting the chimney over the side burner on my grill. Your post may have just made my next smoke a whole lot better and saved me some cleaning. Great job -
Pork Butt 12-23-2018
- nkpal624
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- Album: Nick's Smoked Foods
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Pulled Pork 12-23-2018
- nkpal624
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- Album: Nick's Smoked Foods
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Rib Dinner 12-23-2018
Full plate with mac and cheese, cornbread, and ribs- nkpal624
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- Album: Nick's Smoked Foods
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Smoked Mac & Cheese 12-23-2018
My first smoked M&C attempt- nkpal624
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- Album: Nick's Smoked Foods
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Ribs, Pork Butt, and Mac & Cheese
Heres my update on dinner tonight. The ribs and mac & cheese were awesome. I used the 3-2-1 method of smoking which resulted in some pretty good pull from the bone and great flavor without any additional sauce needed. After I pulled the ribs out of the smoker I used the leftover juices from the... -
Lurker to newbie
Welcome to the forum! Looking forward to seeing some of your future cooks. -
First Smoke a Success (kind of)
Those look like they have a nice skin on them and I am glad the meat cooked well for you for your first smoke. Next time to avoid the smokey flavor you should try using a more mild wood like pecan or apple. Hickory and mesquite woods tend to give a strong smoke flavor.- nkpal624
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- Forum: Electric Smokers
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Advice For Smoking pork butts for Christmas dinner
225 is a good temp to smoke the pork butt at. When it comes to wrapping, people have different opinions but my experience smoking my first pork butt a couple of weeks ago was very good and I wrapped from the internal temp of 165 to 190. I finished it off unwrapped for a short time until it hit...
