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Father’s Day Boston Butt
That does seem low for it to be finished but if it turn out good, that’s what’s important. Some pieces of meat have there own special “personality” and finish differently. Looks great!- cornman
- Post #3
- Forum: Smokin-It Owners
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Working lunch
My father-in-law has been helping me fix up our three season room, and part of the deal for his help is to feed him. Today I put on some chicken thighs I picked up for pretty cheap. Half were rubbed with McCorrmick’s bbq rub and the other half were rubbed with Barnyard Dust. The thighs went... -
My first brisket
Well done, especially for your 1st smoke!!! That looks delicious, here’s to many more smokes! -
Chili-Coffee Rubbed Tri Tip
That looks delicious and I just ate! Nice job! -
Stuck at 200Deg F
Water may be the culprit, but I’m more inclined to agree with mike243...I would check your fuel and air flow situation. Not sure with your particular model but I would try opening all your vents and see if you can get the temp up. Good luck and keep us posted.- cornman
- Post #4
- Forum: Charcoal Smokers
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Status Report: First Chuck
I agree with everyone above...I wrap mine in foil with butter and some additional seasoning, take up around 195, let it rest, and slice. I would say a little higher if you’re looking to pull/shred it. It looks like you’ve got the right idea, consider wrapping and let it go a little linger. -
It’s been a while...
Around 225/250ish Thanks everyone for the kind words! -
It’s been a while...
It’s been a good while since I actually posted anything and yesterday I did a picnic shoulder so now is as good a time as any. 9 lb picnic shoulder in the WSM from 6:45 am until 8:30 pm with a mix of apple and hickory chunks. This is my second shoulder not putting anything in the water bowl and... -
Twenty-seven-pound pork shoulder
You might have a true whole shoulder...the pork butt/shoulder and picnic shoulder portion. Do you have a picture? Unless you’re doing a large gathering, you may want to break it down between butt and picnic (assuming that is what it is). -
Oak Smoked Chicken—WSM
It looks really good but I’m at a loss...what is white bbq sauce? I don’t ever think I’ve seen or tasted it. -
Saturday Q-View: Whole Shoulder and Pork Barrel BBQ Rub
Looks like you’ve got a picnic shoulder there...a little further down the shoulder than a pork butt but just as delicious and generally cheaper too. Be sure to show some finished pictures! -
Need some advice please
It’s been a while since I’ve posted anything and I’ve been debating whether to do this with my 14 inch WSM. I’m thinking of putting sand in my water pan but was curious how it’s worked for others. On long smokes, I hate having the pan go dry resulting in temperature spikes. I also hate...- cornman
- Thread
- Replies: 2
- Forum: Charcoal Smokers
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LOG SPLITTER
My dad has a log splitter that’s older than the two of combined (been passed down through generations) and it’s a champ. Replaced the motor about 10 years ago and occasional hoses, but you can’t beat having one when you’re doing serious amounts of wood. Going with a maul or wedges is a nice...- cornman
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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Feedback please!
I agree with Jcam. I generally don’t get a ton of bark on ribs and I do smoke my ribs to temp .(Smokin Al has a great recipe to smoke ribs to temp, but I’m not real tech savvy to link the recipe.) -
Eye of round
You could season the outside, smoke it to rare/medium rare (125-135) and slice it for pit beef sandwiches. Save the juice and a little horseradish on a bun, sandwich heaven! -
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Sunday Afternoon Spares and Tenderlions w pics
If PA wasn’t such a drive to TN, I’d be asking to come over for dinner. Looks great! -
