Recent content by vmart

Thank you all for the comments and advice. It came out delicious. 

ok great, thanks for your help

I mean the lighter shade of brown in the photo. 

Hi everyone. I am 12 hours in to the smoke and hit the stall. I pulled the meat to wrap and noticed a discoloration in the meat. Is this normal?  

great, thanks dirtsailor

Thanks for the advice Al. Would you recommend using lump coal vs charcoal briquettes?

Thank you all for the great advice! I really appreciate it. 

the skin was crispy! My only regret was using BBQ sauce. I should have gone with some sort of buffalo sauce.

Hi everyone! I'm newer to smoking and this is going to be my first time smoking 3 pork butts. I got a new smoker ( weber smokey mountain 18"). I have a few questions. 1) I read that a general rule for cook time is 1.5 hour/lb (of course IT will tell when to pull). I am smoking three 7lb butts...

Titans won #1 pick! Lol I added butter, brown sugar, and honey when foiled.

I've used them before. I've tried their honey hog, honey hot, deez nuts, holy cow, and fajita seasoning. I really like them. I will keep using them until the next best thing. 

Thanks!