Recent content by randysavage

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  1. randysavage

    First Pork Butt

    Thanks alot.  I am kind of concerned with the thermometer situation I'm in.  We'll see how it goes.
  2. randysavage

    First Pork Butt

    Thank you, sir.  Appreciate the input. Do you put the butt on the top rack and a pan on the bottom rack to catch the juices/fat?  Or put the butt in the pan itself?  
  3. randysavage

    safety concern!

    Yeah, just to piggyback on this question, I'm using a Brinkmann electric, what time should I start mine?  I'm willing to push dinner time back a couple hours if needed.  Like I said, I just want to get it right.  
  4. randysavage

    safety concern!

    At what point/temp do you think I should wrap it up in towels and throw in the cooler?  Sorry to pester y'all with question after question, just wanting to get this thing right the first time. Thanks
  5. randysavage

    safety concern!

    Hopefully one of the experts will help you with this question as I'm thinking about doing the same thing.  I doubt that a few hours on the counter to get the meat closer to room temp would hurt things, so that is what I plan on doing. I'm having trouble deciding when to throw my 8 lb.'er on my...
  6. randysavage

    First Pork Butt

    Thanks guys.  So, to summarize, put the pork fat side down in the pan from start to finish.  Collect all the juice/fat in a bowl, cool it, skim off the fat and use the juice to impart some more moisture back in the pork after being pulled.
  7. randysavage

    First Pork Butt

    Hey thanks for the input. How do I go about defatting the juice that is collected in the pan?  I wasn't planning on using a pan, I figured it would prevent the bottom side from forming a nice bark.
  8. randysavage

    First Pork Butt

    Hey guys, got a few questions for you as I dive (head first) in to this PP experiment. I've read through the sticky page and various other threads trying to put together a basic smoke for my first go at it.  Went the store and got a 8 lbs. pork shoulder butt (bone-in), mopped it with a molasses...
  9. randysavage

    HELP!: Pork Loin and Ribs on Brinkmann Electric

    Thank you, sir.  Will give this a go.
  10. randysavage

    HELP!: Pork Loin and Ribs on Brinkmann Electric

    Thanks.  This being my first smoker, and an electric one at that, I'm unsure how to translate alot of the advice and information around  here to fit my smoker. So you'd suggest 2 hours smoke, 2 hours foiled on the smoker, and the 1 more unfoiled to finish?
  11. randysavage

    HELP!: Pork Loin and Ribs on Brinkmann Electric

    Thanks, will have to use this spritz, that is, if I don't drink all the Whiskey first.
  12. randysavage

    HELP!: Pork Loin and Ribs on Brinkmann Electric

    Hey thanks Al.  When I take the tenderloin off the smoker to foil it, I leave it off and resting, correct? I just went and looked at your stuffed pork loin....all I can say is....Have Mercy!  That looks amazing, don't have the time today to do that, but man that looks good.
  13. randysavage

    Hey y'all, new to SMF

    Thanks for the welcome guys.  Now I have one more forum to help me avoid doing anything productive at work. I started a thread in the Pork forum, looking for some advice if you could stop over there and help me out. 'pershiate ya!
  14. randysavage

    HELP!: Pork Loin and Ribs on Brinkmann Electric

    Considering smoking some ribs and a tenderloin on my Brinkmann Electric job today, looking for advice. I watched a BBQ pit boys vid in the Wiki section where he smoked a bacon wrapped tenderloin, piqued my curiosity .  My only question is how that would translate to my Electric smoker? As far...
  15. randysavage

    Hey y'all, new to SMF

    Out here in Jayhawk Country, Rock Chalk!
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