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  1. IMG_0101_zpsxseqd3qa.jpg

    IMG_0101_zpsxseqd3qa.jpg

    • thegreatmc
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    • Album: What to do with a broken arm?
  2. IMG_0098_zpse2grnvpn.jpg

    IMG_0098_zpse2grnvpn.jpg

    • thegreatmc
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    • Album: What to do with a broken arm?
  3. IMG_0099_zpsff30edsb.jpg

    IMG_0099_zpsff30edsb.jpg

    • thegreatmc
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    • Album: What to do with a broken arm?
  4. IMG_0100_zpspfx4r0av.jpg

    IMG_0100_zpspfx4r0av.jpg

    • thegreatmc
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    • Album: What to do with a broken arm?
  5. 20150730_065822_zpsomkr1ynd.jpg

    20150730_065822_zpsomkr1ynd.jpg

    • thegreatmc
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    • Album: What to do with a broken arm?
  6. thegreatmc

    What to do with a broken arm?

    I broke my wrist Monday at work and am in a cast now and can't work.  What's a guy to do?  Experiment with his brothers smoker he left, that's what.   As I have stated before, I was looking for an upgrade to my Masterbuilt 7-in-1.  I found it.  It's just a Brinkman offset horizontal, but I am...
  7. thegreatmc

    Weekend butt was not a success, ideas?

    The bear has spoken. I am with Bear on pork being simple.  I actually make it even simpler then his.  I rub the meat the night before, but then I shoot for 250* for my smoke.  I am currently doing one and it jumped to 283* before I caught it. No worries, just get it back down and continue.  I...
  8. thegreatmc

    smokin pork butts

    Never done brisket. I don't foil ribs. Just throw them on for 5 to 6 hours and I know they're done by the bend. I have a remote thermometer and use it for a general idea but I don't pull any meat based on temp except Fatties. Pork butts/picnics I pull when the bone slides out. Back to foil, I...
  9. thegreatmc

    smokin pork butts

    I don't wrap because I'm lazy. Smoking relaxes me and is about the only relaxation I have had this summer. I eliminate every step I possibly can. Rub the meat the night before, build a fire, stick it on, and drink a beer.
  10. thegreatmc

    Boston butt question

    Fatty and ABT's
  11. thegreatmc

    Boston butt question

    Well, how did it turn out?
  12. thegreatmc

    Boston butt question

    It mixes in and gives the smoke flavor. It's a "crucial" part of smoking. I put crucial in quotes because the only crucial part is that you enjoy the end product. The best way to explain it is that the bark is only 1/4" thick. It accounts for maybe 5% of the total meat, max. Once mixed in, it...
  13. thegreatmc

    Boston butt question

    Yes, the crust is the bark. If you eat strictly the bark, it can be a little overpowering in flavor. When you pull the pork and mix the bark in with the rest, it is amazing. Here's the best advice I can give you. RELAX!!! Foil or no foil, spray or no spray, 220* or 250*, it is all personal...
  14. thegreatmc

    Boston butt question

    I did two picnics last weekend that were about the same size and never wrapped. Took 12 hours to get to 205* IT and they were extremely juicy. Knowing that you want to eat at 4, you want the meat to finish by 2 to rest. I assume you are on the east coast so it is currently 9:30. You have 4.5...
  15. thegreatmc

    Pork Roll Egg & Cheese Breakfast Fattie AKA "Trenton Fattie"

    Okay, I'm lost. What the heck is a pork roll? I always thought that's what happened when my girlfriend tripped down the hill but now I see it looks like Canadian Bacon maybe?
  16. thegreatmc

    My first Chick Cordon Blu Fatty -- question

    Like DS, I try and get my bacon as thin as I can. I do that by putting my weave between two sheets of wax paper and using a rolling pin. Helps with making it crispy. Mummel, the fatty is the best cut. Just don't go asking your butcher if he can roll you one. You might not get what you intended.
  17. thegreatmc

    how to keep cool?

    I work 10 hour days outside. It's been 95 outside most days which isn't huge for most of you but for us Wyoming boys it sucks. I got a cooling towel from Menards for $2 and it really seems to help. It's a strange fabric that when dry is almost cardboard like. Couldn't tell you the name but it...
  18. thegreatmc

    Busy Weekend Ahead

    Well, it was an amazing success. Final tally was 74 people including the kids. The food came out amazing and not a piece left. Of course the pulled pork was better then the brisket, but that's a given seeing who cooked what. 9786 I'm in desperate need of water today and loud noises give me a...
  19. thegreatmc

    Busy Weekend Ahead

    Here's the setup. The green guy is my 7-in-1, the Brinkman is @hoss103 and the trailer is a charcoal grill that we are borrowing and I'll do the chicken, brats, and hotdogs on. It's a really cool setup and nobody else ever uses it so we are thinking about trying to build an offset box for it and...
  20. 20150718_070447.jpg

    20150718_070447.jpg

    • thegreatmc
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    • Album: Busy Weekend Ahead
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