Recent content by wvu2010

Was searching the old threads on here, and I'm surprised more don't bother with a reverse seared prime rib, why not? Was planning on taking it to an IT of 115 and searing super hot super fast pulling and wrapping it. Last time I took it to 125 and found the fat cap to be a little tough (I was...

Hi guys, so my best friend is getting married and wanted to give him some pork as a little side wedding gift (I live out of state now so he's never had my bbq). Since he'll be leaving for the honeymoon after I was thinking maybe I could vacuum freeze a shoulder and give it to him that way. A few...

Just picked up a brisket at 1/2 price from Walmart, choice grade and not the best looking brisket, but I figure I can make do for $1.26/lb. What sort of injections would you guys recommend? I wouldn't normally inject, but since this isn't the nicest cut I figure some added flavor wouldn't be...

As for the prime rib, it did turn out great, many said it was the best they've ever had and blah blah blah. But being me I wasn't as happy with it as I could have been. The fat cap was really tough, almost like connective tissue. Wondering if a sear would have melted that down/rendered it out or...

Nice, my next steak I'll have to try the traditional sear. Not sure why but ever since I bought my smoker I've only been doing reverse sears

Pork shoulder

2.5 lb. bone in ribeye

Yea I know its lower than what most recommend, not sure if its because im searing at a hotter temp than most or what, but I've noticed if I do the recommended(105-110) it comes out a little more done than I like. I've been pulling right at 95-100 and had it come out perfect pink the whole way...

Hey guys, first wanted to say thanks for all the info, been reading this site for awhile now. I've got a 6 lb boneless ribeye roast and I've smoked it before at about 230 degrees until 125 I.T. and it came out great. This time I was thinking about a reverse sear (smoking until about 95-100...

Do you guys bother stuffing lemon peel or any garlic/herbs inside when you're smoking a whole chicken?  Brining now, smoking tomorrow. Thanks guys!