Recent content by pastorgadget

I am a Family Life Pastor, I minister to kids and families. I have been in Full-Time ministry for over 21 years. 

Looks good, nothing beats when u have your first smoke of a new meat go well.  Always new things to try. 

It really does not make a difference which rack you use. IMHO the placement of the meat has to do with if you need to get access to. If this is a bullet style smoker use the higher rack, just easer to get to and manage.  Good luck. 

I do 4# butts all the time IT of 150 after about 2.5 hours is about right, It will stall so it will slow down.  I agree wrap it at 160 then let it go to 200 then it can rest. I think you are on the right track the only concern I would have is the smaller butts will rest just fine but if u have...

Ok the slaw is next on my list and the bacon wrapped pork tenderloin, you have inspired me.

Here are the rest of the pics, Right before cutting rested for 15 minutes.  Sliced and ready to go On my plate, ready for my belly  This was a real winner, we were all surprised by the smoke flavor the tenderloin had, one of the smokiest flavors we have had to date. Moist and tender...

Ok internal temp reached 145 so I pulled it. Going to wrap in foil and let it rest about 15 minute. Wife is making mashed potatoes, from scratch of course.

I am bummed I will not be able to make this event. Post pics to share. Sounds like fun.

I wanted to do something than the regulars, brisket, pork butt, chicken and ribs.  I opened up my favorite Cook book on smoking Smoke & Spice by Jamison. After perusing the recipes I thought I would try Beef Tenderloin. I went to my favorite meat shop and got 2# beef tenderloin. Brought it...

Best bang for the buck imho.

Or when you go up a level in the smokingmeatforums you get excited. Or you have to stop the family from eating to get a Q-view pic

I use Chunks. I read enough on the forums to not even try chips. I still get some flare ups, you may want to try the skillet method or foil em. 

The family agreed todays pulled pork was my best so far I use a merinade from Jamison's cook book "Smoke & Spice" 2C coffee 1C apple cider vinegar, . 1C apple juice. & one whole chopped onion. Pour in bag with meat the day before put in the fridge and leave it alone until the next day. I use...

I know this forum is all about smokers but I do not where to turn so I thought I would ask the smoking gurus and see what you say. I just started to rent this house and it has a nice deck and patio grill with a gas line. Pro Chef.  I opened up the grill when I first moved into the house I...

Pork Shoulder is at 150F so in the foil it goes, it is looking good so far.