Recent content by preacherman1

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  1. preacherman1

    food safety

    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...
  2. preacherman1

    First brisket with real time Qview!

    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
  3. preacherman1

    Simle reciope for injecting a boston butt

    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.
  4. preacherman1

    Rookie

    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.
  5. preacherman1

    A little help with my butt :-)

    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...
  6. preacherman1

    Need some help!!!

    cook em til they are done and then foil them put them in the oven if you go over 2hours at 275 degrees til company comes. 
  7. preacherman1

    Wood Chips Question

    One more thing, only use the smoking chips  for about half the time of your total cooking time.
  8. preacherman1

    Wood Chips Question

    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.
  9. preacherman1

    just an observation and need some advice

    Dave Please read my response to Alblancher and PRAy Hard
  10. preacherman1

    just an observation and need some advice

    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
  11. preacherman1

    just an observation and need some advice

    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...
  12. preacherman1

    Quick baby back question.

    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
  13. preacherman1

    Trying a beef roast

    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!!!!
  14. preacherman1

    smoking wood

    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
  15. preacherman1

    New to the forum

    Welcome to the forum and you know but i will say it anyway lots of good stuff and good people always wanting to help. Enjoy
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