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holding pork butt in oven vs cooler
Thanks for the info, very helpful. I am definitely a fan of darker, harder bark, I was just worried about the meat drying out. -
Dutch's "Wicked Baked Beans"
I've made this several times and it always comes out great! Just curious, does anyone know the significance of the temperature target? If the bacon is already cooked separately, and the beans themselves are already cooked out of the can, why is the need for hitting a specific temp? Is it just...- manman
- Post #459
- Forum: Side Items
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holding pork butt in oven vs cooler
Hi all, I've done holding the butts foiled in a cooler w/ towels before- mostly because in the past when I've done it we've been serving somewhere other than our home. If I'm at home and can use the oven, can someone tell me what the usual process is (foil? oven temp, etc), and now long I can... -
quick question about smoked chicken wings
thanks for the advice. Yeah, i'm not too worried about them not being done at the same time, I just wanted to get an idea of how long the wings would take at that temp. Does it seem long to you? I saw some other people that did wings that were saying 225-250 and it took 2-2.5 hours. -
quick question about smoked chicken wings
Planning to do a little smoking and grilling for NYE; and this is my first time trying chicken wings. I was going to smoke some brats at the same time, but I usually do brats around 225-250 for 40 min or so, and the recipe I found for smoked chicken wings says 300-315 for an hour. Just... -
skinless, bacon wrapped, jap cheese stuffed, red cherry yogurt marinated thighs
oh my god that looks amazing! I really want to try something like this, can you give a quick rundown (or link with details) on how to stuff thighs? The thighs I usually get are kind of on the small side, wonder if I need to look for bigger ones. -
How did i mess up this pulled pork?
The juiciest butt I've done so far was probed in more places than the others I've done, so while I'm sure you might drip some extra juice like woodcutter said, I don't think it's all that big of a deal. Not like poking a bratwurst or something where all your critical juices go flying out. -
How did i mess up this pulled pork?
+1 On my last smoke I was seeing the temp go up and then drop by a few degrees sometimes, i'm guessing it had something to do with the fat breaking down. But when it reached 194, I put some beans on the smoker and stuck the probe in a different spot, it was reading 181... seems like a pretty... -
First Pork Shoulder - with some Qview
wow that looks great, nice and juicy!! -
Pulled Pork Pockets
I made these last night, they were amazing! Thanks for the great idea. I had a little bit to drink so mine were not as expertly made as yours, but they did the job -
Family Picnic PP mini Q View + thanks
Thanks all! I think it was a few things. For one, I think I nailed the rub this time- first time was too salty, second I put too little trying to correct it AND I put too much spice since I accidentally swapped tsp for tbsp haha. That wasn't as much of a problem since I like spicy food, but... -
Time in the Smoker
Man, I'm telling you, plan for more than 1.5 hrs/lb! these things will surprise you man, you could be looking at a lot longer smoke than that... and if they do get done on the short side, no harm in letting them rest a little longer. But I would say, if you are going to plan for 1.5 hrs/lb... -
Time in the Smoker
I'm a newbie too, but just from my experience so far I would say DEFINITELY plan for at least 2 hrs per lb... Although I would call my last pork butt smoke pretty successful, I feel like I'm always getting the butts that take on the high side- more than 2 hours per lb and even then when they... -
Pulled Pork Pockets
good god that looks good... Good thing we still have leftovers!! -
Family Picnic PP mini Q View + thanks
3rd times a charm. After 2 pork butt smokes that were 'good' and 'decent' respectively, today things finally came together for me. Good thing too, those first 2 were just for home consumption, this last one was for a family bbq. I have to thanks some of the other members here who gave me... -
WSM running too hot... [update]
no bone in my case. I do need to start getting my butts somewhere they have bone-in though... Creeping up on completion of hour 16 and @ 194 now, should be ready soon- manman
- Post #13
- Forum: Charcoal Smokers
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WSM running too hot... [update]
Thanks for the advice guys. Only changes were the ones I mentioned (changed start up method to use the advice given earlier). Also it's summer so it's a lot warmer than the last time I did pork butts which was winter. I figured that was the reason I used to need to use 20+ lit to start, and...- manman
- Post #11
- Forum: Charcoal Smokers
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WSM running too hot... [update]
going on 3 hours now with bottom vents fully closed,only using top vent between 50-100% to push temp back down when it starts to rise... Only other temp changes came when opening the lid to keep the water pan full, hoping that would also help. Temp has been fully under control (between...- manman
- Post #7
- Forum: Charcoal Smokers
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WSM running too hot... [update]
Just an update still seeing some strange behavior Doing a pork butt again for family bbq (last weekend was kind of a practice run). Followed the above advice and that worked pretty well overall in the beginning. Instead of 25 coals in the middle of a ring of unlit (hole in the middle), this...- manman
- Post #6
- Forum: Charcoal Smokers
