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how long to smoke for fairly thin bone in pork chops?
I don't personally like mesquite. Pecan, grapevine, or apple are my favorites for pork, but other than that Dave is on the $$$ good luck and let us know how they turn out!- jtupper
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Favorite beverage for smokin'
Germany lager or Tennessee sour mash!- jtupper
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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No Smoke!!!
I don't have the same smoker but I am cooking on a master forge gasser right now. My startup is to run the gas wide open with the top flue all the way open and both bottom vents closed all the way. If yours is anythinglike mine the bottom of the unit is pretty open under the burner and the...- jtupper
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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pulled pork and pastrami
Day 2 and day of the party..... Things are moving fast around here. Nothing like crunch time when catering. First of all since you have all been patient, here is how the pork turned out... Absolutely Perfect!!! For today's activities we have some mustard glazed chicken thighs working...- jtupper
- Post #15
- Forum: General Discussion
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- jtupper
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- Album: pulled pork and pastrami
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- jtupper
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- Album: pulled pork and pastrami
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- jtupper
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- Album: pulled pork and pastrami
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Finding Amatuer Cookoffs???
Is there a way to search members by location? That could be useful as well to find people who are close to us we could start friendly competitions with. I'd be I interested in doing like a monthly chicken or ribs competion with those members located around here for example. We could move it...- jtupper
- Post #18
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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pulled pork and pastrami
Pastrami is done and in the cooler. Now we are just waiting on pork..... Setting at 175 now so 25 more to go. I'm off to work so more picture tomorrow- jtupper
- Post #14
- Forum: General Discussion
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- jtupper
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- Album: pulled pork and pastrami
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pulled pork and pastrami
everything else getting close! Pork is setting at 151° and the pastrami at 160°- jtupper
- Post #13
- Forum: General Discussion
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- jtupper
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- Comments: 0
- Album: pulled pork and pastrami
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- jtupper
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- Album: pulled pork and pastrami
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pulled pork and pastrami
FORGOT ONE THING..... 1 HEAPING TBL CURING SALT #1 PER GALLON! sorry- jtupper
- Post #10
- Forum: General Discussion
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- jtupper
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- Album: pulled pork and pastrami
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pulled pork and pastrami
Pretty simple really. Went with a different cut this time though as brisket is usually too big and cost too much for what I need. This is just a little rump roast as it has lest fat and is way cheaper than the brisket. I've also done eye of around but injecting is necessary if the meat is...- jtupper
- Post #9
- Forum: General Discussion
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pulled pork and pastrami
- jtupper
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pulled pork and pastrami
Well I finally got my mobile picture situation figured out. apparently you can't upload pics from Firefox mobile for some reason. I switched back over to the Internet app that comes stock on the galaxys3 and I can upload. Anyways here are some smoking shots... PORK SHOULDERS AT 122°F and...- jtupper
- Post #5
- Forum: General Discussion
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- jtupper
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- Album: pulled pork and pastrami
