Recent content by Turboconman

Okay new question. If I can’t do the hold 90 degree bend thing, how do I know when the ribs are done?

French, German, and Italian! Haha, it was mostly a joke, but I'll reply privately so that we don't make anyone uncomfortable or either of us get banned. ;-).

:emoji_astonished: We do eat a fair bit of pork, beef, chicken. The thing is, they don't eat meat every day. More like 2-3 times a week. And when they do, the Swiss do a lot more in the way of charcuterie, dried meats (but nothing like jerky), and when they eat bigger pieces then steak and...

It seems expensive to me, but I guess I should say I've never bought pork butt back home to know the difference. We did price brisket, but that'll be over 100.-.

If you're asking where I'm from then the answer is around Nashville, TN ;-). But if you're asking where I live, well that's the French-Speaking part of Switzerland. Great country! But not much of a barbecue culture. Growing up I ate barbecue (TN = pulled pork and ribs) at least once a week...

I got a couple of packs of baby backs that were on sale that I want to smoke. They’re vacuum sealed, and will be going on an WSM 18”. At least that’s the plan. I haven’t opened them but as far as I can tell they aren’t full racks, but are cut in portions of 3-4 ribs, maybe 4”-6” wide each. Is...

Ok, I can report that whatever happen was zero problem at all. Just pulled it a few minutes ago and it’s the best I’ve done, some of the best I’ve had (although I live in Switzerland, it’s been a minute since I’ve had good bbq).

Cryovaced, and usually the probe is pretty accurate as far as I can tell. Didn’t move it though, just waited for it to come back up. I’m guessing it may have been in a fat pocket that started to render and cooled off at first for a bit. And no, I didn’t open the lid.

So it turned out okay, came back up to 204 after a while and is resting now, but I’ll answer anyways. No spritz or injection, but I used my water pan. I’m guessing it was just all the process of rendering the fat! I haven’t tried it yet but it seemed super tender and juicy when I stuck it in...

I’m using an WSM 18” to smoke a 2ib pork butt (first real smoke in it). I’ve had fairly consistent temps all the way through, between 225-250. No wrap. Going good. I got up to 201 internal temp, and then it started dropping. Now it’s at 196. Is this normal?

So I’m into a next smoke, and while it started fine (ish) now I feel like the coals just keep going out if I don’t keep blowing on them. I went for lunch, came back and couldn’t get a red glow out of hardly any of them. Since then I’ve been fighting to keep it above 200.

Fun update. Couldn’t get my smoker up to temp before. I drilled a few more holes in the charcoal pan, followed Henry’s method for getting it lit, and now it’s too hot, even with the exhaust and fire down closed completely. What a life.

In French it’s “épaule de porc”, you can find it as “roti d’épaule” or just “épaule”, which I’m guessing is the distinction between shoulder and Boston butt, but I’ll be honest and say I’m not 100% sure. In German you’re on your own! Don’t speak a word of it. As for spare ribs, Alligros again...

No worries brother (sister?)! I’m in Vaud, Palezieux-Village to be exact, but we’ve just moved here from Lausanne. I usually get it at Alligros. There’s one in Ecublens and one in Fribourg but not sure where else. BUT, they’re small. 2.5 kilos/6ish pounds, and no bone. I have seen it with the...

Could do that, I’ll look into it!