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  1. jax04

    TOnights Booty... haha

  2. jax04

    TOnights Booty... haha

    well i have a party tomorrow, guests showing up around noon, so i figure i can make them wait should i need to.  I threw a couple chunks on the fire about 10 minutes ago so thats why so smokey in the pic.  But im about 2.5 hours in now,
  3. jax04

    Bark- Moist vs crispy

    Well I hope it doesn't lol. I'm giving myself 15 total. Lol. They are now. Been on bout and hour. My grill is being a complete jerk tonight and its wanting to stay at 245 minimum. So looks like I'm cooking at 250ish tonight.
  4. jax04

    Bark- Moist vs crispy

    Start now?  at 4pm the day before?
  5. jax04

    Bark- Moist vs crispy

    Ok, well i havent smoked since this post, but im doing 2 10lb shoulders tonight, starting at about midnight and hoping to eat around noon.  Im going to try my hand at doing it with just injecting and doing no wrap when i move to the oven.  I'll just stick it in a pan and hope for the best. ...
  6. jax04

    Bark- Moist vs crispy

    Thanks Chef! Im doing another shoulder probably this saturday, i will give that a whirl.  I appreciate the help folks.
  7. jax04

    Bark- Moist vs crispy

    What about the moisture? I don't want yo risk loosing that. Sent from my DROID RAZR HD using Tapatalk
  8. jax04

    Bark- Moist vs crispy

    i'd also like to piont out, i started this whole thing blind, water pan just seemed like a good idea to me, so i went with it, i smoked before i ever read on this forum or really learned anything so im still very green obviously and 100% open to trying new things. I smoke on a Char-griller pro...
  9. jax04

    Bark- Moist vs crispy

    Ok,    I've now been smoking for about a year and have only been able to get one of my barks crispy, the very first smoke i did lol My process Inject my meat 12 hours before grilling Put meat on smoker at 225* (it'll usually smoke between 225 and 245 for the duration of the smoking process)...
  10. jax04

    Happy 4th of July!!

    Thanks! I messed up. Lol. I will usually cut the shoulder right in half and spread it open for a pic before I pull it. The pork was def a hit at the party. It was crazy juicy and ultra flavorful. Sent from my DROID RAZR HD using Tapatalk
  11. jax04

    Happy 4th of July!!

    I wrapped it up and let it sit for almost 2 hours. Its so good!!!! Sent from my DROID RAZR HD using Tapatalk
  12. jax04

    Happy 4th of July!!

    Sent from my DROID RAZR HD using Tapatalk
  13. jax04

    Happy 4th of July!!

    Thanks! Good news. I got the center up to 180 with two hours to spare so I dropped the oven temp back down to an even 200. Try to use up all the time I have. Sent from my DROID RAZR HD using Tapatalk
  14. jax04

    Happy 4th of July!!

    Right on. That worries me a little bit lol. I knew I'd be pressed for time today. Ugh. Sent from my DROID RAZR HD using Tapatalk
  15. jax04

    Happy 4th of July!!

    You don't think it would go too fast at 375 right now? 5 hours to go and only needing about 45*? Just asking. I've only smoked 5 shoulders now and this is the first this year. Sent from my DROID RAZR HD using Tapatalk
  16. jax04

    First smoke and kinda in a panic

    I feel like normally I wrap it at that mark and its about the same. How big is your pork? What temp are you cooking at? Sent from my DROID RAZR HD using Tapatalk
  17. jax04

    First smoke and kinda in a panic

    I think mine was at 130-135 at the 4 hour mark. Temp on smoker was about 230-240 whole time. Sent from my DROID RAZR HD using Tapatalk
  18. jax04

    Happy 4th of July!!

    I've got 40-45* more to go on the pork and 5 hours to do it in. 10.5lb shoulder. Now in oven where do you think I should put the temp? Sent from my DROID RAZR HD using Tapatalk
  19. jax04

    Apple juice reacts with aluminum

    I never knew that I did 3 or 4 shoulders last summer and put apple juice in the water pan, aluminum pan, each and every time. 
  20. jax04

    Here we go...

    Amen! Keep us updated! Happy 4th Sent from my DROID RAZR HD using Tapatalk
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