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First Briskit
You guys ROCK! What other sites could you get so much good info from soo many good Q'ers?? NOWHERE.... I have the confidence I need to hit these out of the park, OK....maybe a ground rule double! But they should be good, keep the ideas coming, they are helping more than me i'm thinking -
Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(
I have a probe at grate height and one in the meat, I got lucky, my door temp guage is only 5 degrees off (not bad from what i've seen)... I'm gonna try this weekend and I promise Q-views, picked up a cold 12 pack of the new Coors Light aluminum widemouths (I'm a sucker for gimmicks) and my... -
Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(
I want to end this bad rib streak i'm on..... What kind should I get that are smoker friendly to a rib newbie... I have grasped the 321 concept but if someone could clarify it for me, I would appreciate. I have smoked many butts and have that one down OK but this rib things killing me! Any help... -
First Briskit
Still confused on the point and flat part, it all looks like one big hunk of meat to me, I have done a few and would really like to know how to seperate and cook the point for burnt ends. Thanks, do you have pictures or a previous post I can check out? Haven't had any luck as of yet finding one.... -
What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a
BTW, I just got my new Maverick dual probe wireless....... I'm like a little kid at Christmas! Can't wait to try her out..... -
What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a
Leftover remnants of a 8.5lb Butt! Temp was a little high on the smoker (250-260ish) but it fluctuated most of the night.... Pork turned out great, took pictures to show and no flash on camera.... DUH! Bark nice and crispy, used Jeff's rub and it was spot on as usual! Thanks Jeff... Sticky... -
What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a
Mine is sorry to say.... Empty! I was going to try a new butcher here in Murfreesboro (i'm new to town) and he is closed on Sunday AND Monday..... Geeez, wish I had those hours! Anyway, he supposedly has some nice cuts and quality meats so I will wait till tomorrow and probably try another... -
What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a
What is in your smoker right now? Pork? Fattie? Brisket? empty?? cheese? What's your weekend project.... What kind of rub? Foiled, not foiled? I love to hear from all you guys and gals out there, without you, I would have never tried it on my own! Thanks -
I am really confused on this pork shoulder butt
Awesome butt! It's the ultimate reward when you take that first bite and the tastebuds start sounding an alarm!! YYUUMM! That looks really good, here a toast to many many more succesful smokes! Good job -
My First Brisket with Q-View
She's a beaut Clark! a real beaut..... obscure movie reference, Nice ring! -
What the heck did I do wrong??? Not a catastrophe but not a victory!
a little before the propane ran out, I could hear the drippings sizzling and popping as they were exiting the pork, I should have kept it going, I hoped this thread would help other people if ever faced with my situation -
Why do I want an electric smoker?? tell me your stories.....on the fence
I have a few smokers, got a propane smoker a little while ago and although I have had my issues with it, I know the potential is looking good. Electric smokers have always caught my attention, and like the propane model, up until recently I have been scared to purchase on because of the...- jstanford
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- Replies: 12
- Forum: Electric Smokers
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What the heck did I do wrong??? Not a catastrophe but not a victory!
Yeah, I screwed this one up, had some more last night, tasted good but the meat was laced with the rendered fat that never made it out of the shoulder. Almost as if it all broke down but never was able to make an exit from the meat, which probably would have happened if I left it on till... -
What the heck did I do wrong??? Not a catastrophe but not a victory!
I smoked a shoulder in my propane smoker, 225-250 consistent, took about 12-13 hours, all seemed well and good....Till...Propane ran out at about 160 degrees, I took it off the smoker, let it sit for an hour or so and tight wrapped in foil to sit in fridge for a bit. The next day I let it sit... -
Pulled Pork... Best time to foil? and more importantly WHY??
PICKING ONE UP THIS WEEKEND.....HAPPENED AROUND MIDNIGHT..... Yuk, I would only cart my fat a$$ out of bed for 2 things.... A house fire or a 200 degree golden brown melt in your mouth and hands bark covered sauce dripping 8 lb pork shoulder! Wahoooooo -
First smoking weekend for me. Any advice?
OBVIOUSLY You saved some for all of us who added to your post? I will send my address please make it quick. Also, send some sauce for good measure..... What are you doing reading this, get to the post office.....Thanks!- jstanford
- Post #18
- Forum: Grilling Pork
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Pulled Pork... Best time to foil? and more importantly WHY??
Wow! I never had a post past two or three responses, Great info on this!! Thanks everyone, BTW..... Q-View photos of my best Pulled Pork to date, Had much success with the propane smoker this weekend, ran out of propane just as she hit 196degrees..... That was a close one
