Recent content by pasmokey
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smoking a top round
Kinda a newbie here. i'm smoking a top round for the first time this weekend. It's an 8 pound piece. i'm gonna smoke it to 135 deg and let it rest for a couple hours. My questions is how long will this take to smoke? I've gotten pretty decent at smoking anything pork but have never attempted... -
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need some advice.....
Ok, my last stupid question is this, i was thinking 3-4 hours to smoke my 11 lb precooked boneless ham. is this gonna be long enough? -
need some advice.....
Or should i do the ham before the ribs and then just smoke the ribs last? -
need some advice.....
hmmm, so should i unwrap them before putting them in the cooler? I like them to be pretty tender but they need some bark too. -
need some advice.....
Ok, here's my plan now i think. I got some rib racks and think i can squeeze all 6 racks in one smoke. I'm thinking the best plan might be to smoke the ribs first for 5 hours or so, then smoke the ham and then finish the ribs up for another hour or so in the smoker while the ham settles. But, is... -
need some advice.....
i did a "test run" over the weekend, and they turned out amazing! i did them 3-2-1 with the last hour on the grill and they just fell off the bone. So i think i'll just smoke the ribs first and let em all sit and then throw em on the grill the last hour while the ham is smoking. I only smoked 1... -
need some advice.....
also, does anyone have an idea of what the internal temp of the ribs should be before you start the last hour of the 3-2-1 method? it seems like my ribs are always done in about 4 to 41/2 hours at 225. i think 6 hours of cook time is really gonna over cook them. -
need some advice.....
thats good advice. however i work the day before and my wife will need the oven that day of. what about smoking the ribs with the 3-2-1 method and only do the 3-2 on the smoker in the morning and for the last hour i can throw all the ribs on my grill on indirect heat at 225 or so later in the... -
need some advice.....
Me and the wife are having christmas eve dinner. I'm smoking 6 racks of spare ribs and also a bone-out ham. My smoker can only hold about half of the meat so i'll need to do 2 rounds of smoking. So my question is this, what is the best way to keep the ribs and ham that are done fresh? Should i...
