Recent content by skdvr

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  1. skdvr

    Smoked Chili Pistachios

    Think I am going to try these soon. I too would like to know where to get some of that wire mesh. Phil
  2. skdvr

    Beef Sirloin Tip Question

    This looks like what I will be going after with the next one that I smoke.  Still nice and bright pink.  While mine was done more than I would prefer, it really was still good. Phil
  3. skdvr

    Beef Sirloin Tip Question

    Thanks again everyone for all the help...  I made a bit of a mistake with it but it turned out great.  I had set my MES 40 to 275* just to get it up to temp, but when I put the meat in I forgot to turn it down to 250*.  The beef tip was in the smoker for about 2 hours at 275* before I realized...
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  7. skdvr

    Beef Sirloin Tip Question

    Thanks again everyone for all the info.... I was originally going to pull it around 135* but then I found out that my buddy is also bringing his girlfriend for supper and she does not like med rare.  Really she does not like Med but she will eat it, so that is as far as I am going.  I think at...
  8. skdvr

    Beef Sirloin Tip Question

    Thanks Al...  I think I will plan on 3 hours and adjust from there. Thanks again for the help! Phil
  9. skdvr

    Beef Sirloin Tip Question

    I have a 5lb Beef Sirloin Tip that I wanted to smoke today for supper tonight.  I have no idea how long something like this should take so I am look for some idea of length of time.  I was going to smoke it at 250* and wanting an IT of 145.  For something this size I was guessing around 2.5 - 3...
    • skdvr
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    • Forum: Beef
  10. skdvr

    FINISHING SAUCE (for Pulled Pork)

    Thanks for the responses guys...  I apprciate it greatly Phil
  11. skdvr

    Pork Butt Question

    Starting to get nervous now....  I put them (6lb and 7lb butt) in the smoker at 5pm yesterday.  The climbed good and stalled around 154*.  Took several hours to move from there to 165*, one of them was 166* and the other was 170*.  I pulled them out and wrapped them in foil and and put them back...
  12. skdvr

    FINISHING SAUCE (for Pulled Pork)

    Question.... What do you do with the left over finishing sauce?  Can it be kept in the refrigerator   for a while? Thanks Phil
  13. skdvr

    FINISHING SAUCE (for Pulled Pork)

    I have two butts smoking right now, and looking forward to trying this out.
  14. skdvr

    Pork Butt Question

    Getting ready to throw them in the smoker in just a few...  Not that I think I will have to hold them that long, but would it really be good in the cooler for 5-6 hours?  One more question for now, how long before serving should I pull the pork? Thanks again Phil
  15. skdvr

    Pork Butt Question

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