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Recent content by thomaswalls
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Smoked pork butt
108 without a title! But it's a cultural thing watching this team, almost religious! Haha, thanks for the compliments guys!! Tastes great!- thomaswalls
- Post #15
- Forum: Pork
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Smoked pork butt
Nothing is better with smoked meat than some cubbies baseball!!- thomaswalls
- Post #13
- Forum: Pork
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Smoked pork butt
Done! 11 and a half hours. Letting it sit for about 30 minutes before pulling. Bark is nice and hard.- thomaswalls
- Post #10
- Forum: Pork
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Smoked pork butt
I know it's an illegal move but I wanted a peek!!! 9 hours in and looking good.- thomaswalls
- Post #8
- Forum: Pork
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Smoked pork butt
Thanks! Got the yard mowed while I wait, I missed this weather.- thomaswalls
- Post #3
- Forum: Pork
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Smoked pork butt
It's that time of year again!I'll post more pics when it comes off the smoker. My first time smoking with maple wood, I usually use pecan.- thomaswalls
- Thread
- Replies: 18
- Forum: Pork
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Smoked wing sections
Thanks guys! What's a vortex? Never heard of it.- thomaswalls
- Post #4
- Forum: Poultry
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Smoked wing sections
Having myself a tailgate before the Cubs play tonight! Smoked wings on the Weber kettle.- thomaswalls
- Thread
- Replies: 9
- Forum: Poultry
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Wood Suggestions for smoking a pork shoulder.
I've used a ton of pecan and apple mixed. It ends up awesome every time. Just make sure youre going low and slow. I always smoke between 225 and 250. It gives the pork so much more flavor if you have the time to smoke for an entire day. Just make sure you have plenty of beer! Lol- thomaswalls
- Post #26
- Forum: Meat Selection and Processing
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Quick question about pork
Awesome, thanks everyone for the tips. Almost noon and its still 160, sigh. I hate this part lol- thomaswalls
- Post #7
- Forum: Pork
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Quick question about pork
Yeah ive smoked plenty of butts before. I just never did one at 300+, all mine were done at 225. Im using an el cheapo until i can save up enough cash for a wsm.- thomaswalls
- Post #5
- Forum: Pork
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Quick question about pork
Well, its 11am and we are 4 hours into the cook. I just checked the meat and its chugging along at 160 F now. I havent mopped yet but i noticed around the top vent moisture is collecting so im assuming its plenty moist in the smoker. Ill try and post pics when done- thomaswalls
- Post #3
- Forum: Pork
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Quick question about pork
If i smoke a butt for pulled pork the hot and fast way, say between 325-350, should i use a mop? If so, how often should i mop it so i dont dry it out yet still get bark?- thomaswalls
- Thread
- Replies: 8
- Forum: Pork
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