Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. hickorybutt

    My first pulled pork

    I smoke the same temp all the way through.  I'm of the belief that consistency in temp and cooking conditions helps turn out better meat. Willie is right - 250 is probably a good temp for you to start at.  I smoke at 280-300 but its because I've learned how to control my pit and make sure that...
  2. hickorybutt

    In search of a peppery rub

    I love just good ole black pepper.  I like the larger grain.  I use a black pepper and salt base in all of my rubs, then add a little bit of the other stuff.  And I recently started added just a little cayenne to kick the heat up.
  3. hickorybutt

    My first pulled pork

    Pork shoulder and "pork butt" are really the same thing.  The boston butt is just a cut of the pork shoulder, and is the most common cut used for pulled pork.  People just sometimes refer to the boston butt as a pork butt. Lot's of different opinions on the temp.  225 degrees is a very common...
  4. hickorybutt

    frozen uncooked ribs safe?

    Agreed.  I had a few packs of farm fresh chicken tenders and wings that were in cheap freezer zip bags in my basement freezer for 10 months.  They all got freezer burned.  I tried grilling some tenders about a month ago and while I didn't get sick, they were dry and just had an off taste. So as...
  5. hickorybutt

    Catering Craigs list score...

    Sweet pick-up.
  6. hickorybutt

    Looking for whole applewood logs

    If you can't find a local orchard that is willing to give away some wood, Academy Sports has great deals on bundles of BBQ wood.  $11 per bundle and the bundles are larger than the ones Home Depot has.  I bought 3 bundles of pecan wood.  If you don't live close to an Academy outlet, I think they...
  7. hickorybutt

    Trey here in Canton, Ga. New to SMF AND smokers period and can't wait to get started!

    I got some sheet metal at Lowes. I can't remember the gauge that I bought. But you will need something of decent thickness so that it can handle heat.
  8. hickorybutt

    What kind of wood to use when smoking chicken? Any tips?

    The combustion is part of what gives the meat flavor in my opinion. No shame. I've turned out some great tasting meat slow-cooking on an indirect grill with charcoal.
  9. hickorybutt

    Low and slow...the myth.

    I really think your post above is just stoking this fire (no pun intended). My original post in this thread was just simply stating what temps I normally cook MY meals at. I should have had the foresight to just stay off of this topic based on how the original poster started the conversation...
  10. hickorybutt

    What kind of wood to use when smoking chicken? Any tips?

    I love cherry wood for chicken. Gives it a kiss of smoke without being over-powering to those who are new to bbq or just like lighter tasting flavor.
  11. hickorybutt

    Low and slow...the myth.

    I'd be curious to see what the 'official' definitions of the words are.  Is there a widely accepted agreement on what these words actually mean? So are you saying running a pit at 225 is smoking but 275 is not?  50 degrees makes that much of a difference??  And even when you are at 225 you are...
  12. hickorybutt

    Low and slow...the myth.

    I've always been under the belief that anything under 275 degrees is low and slow.  A lot of traditional BBQ joints will cook meat between 250-275.  Franklin BBQ in Austin, TX runs their briskets at fairly high temps (275+).  I've smoked meat before at lower temps, and I really haven't noticed a...
  13. hickorybutt

    Low and slow...the myth.

    You are correct as well. But I still get a great smoke ring and always have plenty of smoke flavor, which is all I ask for.
  14. hickorybutt

    Trey here in Canton, Ga. New to SMF AND smokers period and can't wait to get started!

    Hey Trey - glad you joined.  I grew up in Canton, GA right over in Hickory Flatt. The Brinkmann Trailmaster is a good pit.  There are plenty of threads on the forum that discuss modifications that can be made for offset smokers - even specifically the Trailmaster.  I'd suggest making a charcoal...
  15. hickorybutt

    Low and slow...the myth.

    I never smoke anything under 250... Ribs (both beef and pork) = 250 Brisket = 270 Pork Shoulder = 300 Chicken = 300
  16. hickorybutt

    Who else only uses a pit thermometer?

    My maverick started giving me trouble last month, and I have since done my last two smokes with just the lid thermometer and did just fine.  Granted the lid therm. I have is "after market" and is a tel-tru, so it isn't cheap.  But I think I'll just stick with this moving forward instead of...
  17. hickorybutt

    My 1st Brisket

    Nothing wrong with an 11lb-er.  They cook faster than the larger ones.  Looks good - congrats.
  18. Meat Collection.jpeg

    Meat Collection.jpeg

    • hickorybutt
    • Media item
    • Comments: 0
    • Album: HB's Cooks
  19. Beef Ribs.jpeg

    Beef Ribs.jpeg

    • hickorybutt
    • Media item
    • Comments: 0
    • Album: HB's Cooks
  20. Beef Ribs 3.jpeg

    Beef Ribs 3.jpeg

    • hickorybutt
    • Media item
    • Comments: 0
    • Album: HB's Cooks
Top Bottom
Back
Clicky