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  1. lou f

    Pork butt

    10 hours in. Threw in some of my special spicy baked beans and some jalapeno poppers.
  2. lou f

    Pork butt

    Monitoring smoker and meat temperatures with the inkbird WIFI thermometer.
  3. lou f

    Pork butt

    Have a seven and a half pound pork butt going on at 6 this morning on the new Grilla silverbac. Coated with yellow mustard, Grilla all purpose rub and let sit overnight in the refrigerator.
    • lou f
    • Thread
    • Replies: 5
    • Forum: Pork
  4. lou f

    Chuck roast burnt ends

    They were awesome.
  5. lou f

    Chuck roast burnt ends

  6. lou f

    Chuck roast burnt ends

    Getting some nice color on it now. 4 hours in.
  7. lou f

    Chuck roast burnt ends

    First Smoke on the new silverback. Chuck roast burnt ends.
    • lou f
    • Thread
    • Replies: 6
    • Forum: Beef
  8. lou f

    Chuck burnt ends?

    Thank you so much.
  9. lou f

    Chuck burnt ends?

    Dang those look good .
  10. lou f

    Chuck burnt ends?

    Has anyone tried using a chuck roast to make burnt ends? I am just not ready to pay over $100 for a brisket. I was thinking if I cooked a chuck roast the way I cook brisket and then cube it, it might be pretty good.
    • lou f
    • Thread
    • Replies: 9
    • Forum: Beef
  11. lou f

    In search of new smoker

    Nice smoke ring. That's something I could never achieve on my electric smoker.
  12. lou f

    In search of new smoker

    Thanks Guys, Lots of good info. Looks like it will be the Rec Tec for me. Will probably order in June for my birthday. I will post my smokes and comments when I get it.
  13. lou f

    In search of new smoker

    Hi Folks, I am in the market for a pellet smoker and have looked at three that are possible contenders. The new Weber Smokefire, Traeger Ironwood and Rec Tec RT590. I have pretty much eliminated the Weber afer seeing a few reviews due to a real possibility of grease fires ad other design...
  14. lou f

    PERFECT RIBS EVERY TIME! This really works!

    Hi Al, well I tried your rib method this weekend. Set my smoker at 225 degrees, it took the ribs about 4 hours to get to about 165. I then wrapped them like you did with some brown sugar, butter, some rub and a little water. Left them in until they hit about 195. Threw them on the hot grill for...
  15. lou f

    PERFECT RIBS EVERY TIME! This really works!

    Hey Al, I'm going to try your ribs this Sunday with my son comes to visit. I have a question. When you put them on the smoking hot Grill, do you put them over indirect heat or direct heat? Also meat side up or meat side down?
  16. lou f

    I'll never understand "The Brisket"

  17. I'll never understand "The Brisket"

    I'll never understand "The Brisket"

    • lou f
    • Album
    • Comments: 0
  18. lou f

    I'll never understand "The Brisket"

    I have cooked brisket before with pretty good results and it usually takes about 10-12 hours for a 7-10 pounder. Well I wanted to make one for the forth but I didn't want to be cooking all day so I couldn't enjoy the fireworks, so I figured I would start it today and enjoy it tomorrow. Well I...
    • lou f
    • Thread
    • Replies: 10
    • Forum: Beef
  19. Brisket.jpg

    Brisket.jpg

    • lou f
    • Media item
    • Comments: 0
    • Album: I'll never understand "The Brisket"
  20. lou f

    MES 40 with cold smoker.

    My new smoker setup. Masterbuilt 40 inch smoker with cold smoking kit. Doing some ribs today.
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