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    Pork shoulder presentation help

    I value the opinion of an experienced bbq'r on here as opposed to someone on google or youtube. If we turned to google and youtube for everything we wouldn't need this forum. Thanks for your help
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    Pork shoulder presentation help

    If anybody has pictures of what a typical turn in box looks like, I would greatly appreciate it.
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    Pork shoulder presentation help

    I have my first competition next week in Alabama. For the pork shoulder competition do most people put pulled and sliced? Should I slice the money muscle, and include some chunks, and pulled? This is not a sanctioned event or anything, its is more a backyard competition, but there are 50 teams...
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    Brisket getting done early...

    Its at 202 right now. Can i rest it longer than 4 ish hrs in cooler? If i want to do burnt ends , can i wait a few hours before we eat to cube up the point and put back on?
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    Brisket getting done early...

    I put on a 13 pound packer early morning at a temp of 230ish. Hit the stall from 149-157. When it hit 160 i foiled in a pan with a few ounces of beef broth. I was planning on letting rest for 4 hours and eat for dinner (5-6ish). It is 8:20 am now and im at 169 internal. Could i keep the pan in...
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    First time brisket cook time

    I am going to smoke a 12lb packer on my reverse flow smoker this weekend. I plan on wrapping at 160. I will try to keep the cooking temp at 225 in the smoker. I have read where a ballpark time per pound is 1 1/2 hrs. Is that figure based on not wrapping? What would it be roughly if i wrapped? Im...
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    120 gal build question

    i have a 120 gal tank I am in the beginning stages of a build with. The tank is 23”x67”. My firebox will be 24” square...which i know is overkill but it is what i had. I made a 250gal 5 years ago using feldons calc and the build turned out great. The calc tells me i need a 19” diameter half moon...
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    Red sauce question

    I am working on making my own red sauce. I have started with 1 1/2 cups ketchup, 1/2 cup white vinegar, 1/2 cup acv, brown sugar, spices. I heated up until it simmered and took it off. All i taste is ketchup on the front end and tartness of vinegar on the back. I tried adding more sugar but...
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