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Recent content by preacherman1
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I know about the 4/140 rule but I still have question. I started thawing a 13 lb boston butt Thursday let it sit in fridge Friday afternoon put it in water for about 5 hrs started it at 2:45 am this morning and the IT after 2 hours is 37 degrees will it be safe to eat if it takes 5 hours to...
I would do fat side up all the juices run In and over the meat . plus when the brisket gets to abut 160 w/ the fatside up you can pick that fat and eat it. it is like candy really is awesome. just something to think about & give a try
what would be your suggestion for a simple recipe to inject pork a boston butt. usually I do chacharo's wanted something easy and quick and simple. I usually do this and have time to plan but today I just decided to do it on the fly.
If I were you I would stick wilth your raeger IMHO you are not moving up by going to propane or gas do it "God's
way " wth charcoal again just my opinion and jk about God's way.
you want the internal temp to be at 195-200 if you want it pulled. you will notice at the end of your cook that bone will be pushed out that's what you want;be careful when you pick it up it can and will fall apart and I would go up to 185for sliced I prefer to pull it myself
hope that...
definitely thro more chips on the fire and you don't have to wet them they will smoke either way.I used to wet my chips and discovered that just puts the fire out and lowers the temp of the grill. there is no real advantage to wetting the chips.
To Alblancher
thanks Al
that is just what i was thinking. I won't ask anyone on the forum whether i should get another grill you are right about that. But I will never stop asking that you all PRAY and ask the Good Lord to soften my wife's heart b/c if I do get a new one It will be an act of God
I have been smoking brisket and butts every weekend for nearly last three months using a temp for the meat only. Yesterday i got my maverick et 732 seems to be a handy thing to have. all this time I have not made use of a grate themometer and using this for the first time i am now seeing...
they should be fine in a cooler but before taking them off make sure they are 90% done and tender and of course to put plenty of towels or even put them in the oven at 225 or 240 for an hour or so
my advice would be to season it really well and maybe even inject it with tony chacheres creole butter marinade to ensure tenderness, Otherwise it could be like eating shoe leather. YUCK!!!!
ordered some orange wood pellets and i am using it on a boston butt rite now as we speak. was wondering where i could get some orange wood chunks
Does anybody use it ? If so, on what kind of meat and where is a good place to buy some fresh chunks