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Pulled pork comp practice w/QView
Yes we put about 6 slices of money muscle in the middle of the box with pulled pork down either side. We cut the money muscle out so it's just barely attached to the butt so it can get smoke ring almost all the way around and cut it completely off when it hits 160. See below pic from a...- kanealmond
- Post #6
- Forum: Pork
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Pulled pork comp practice w/QView
Joe, I do use a finishing sauce, but didn't get a pic with it this time.- kanealmond
- Post #4
- Forum: Pork
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First pork butt - dang it's early!
I stop adding wood after it hits about 150 IT. It's not going to take any smoke after that and you risk having a bitter bark if you over-smoke it.- kanealmond
- Post #4
- Forum: Pork
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Pulled pork comp practice w/QView
- kanealmond
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Pulled pork comp practice w/QView
Today I am cooking 3 pork butts for KCBS competition practice. I've got 2 butts that weigh roughly 11lb each, and 1 that weighs about 8lb. We usually inject for competition, but today I'm playing around with wood selection. I've done some pork ribs recently with pecan splits that took on a...- kanealmond
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- Forum: Pork
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8 racks of St. Louis ribs w/QVIEW
Thanks everyone. Got good feedback this morning from the folks I cooked 6 of the racks for. Seems like everyone that had them was really impressed!- kanealmond
- Post #10
- Forum: Pork
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Brisket Today
Good looking brisket. Nothing beats that simple salt and pepper rub on beef. Good job!- kanealmond
- Post #8
- Forum: Beef
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8 racks of St. Louis ribs w/QVIEW
- kanealmond
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8 racks of St. Louis ribs w/QVIEW
Hope everyone had a good week. I'm smoking 8 racks of St. Louis cut ribs today. 2 racks are for the wife and I, and a few friends. The other 6 are being cooked for a family friends' dinner party. I'm also using this cook as my final ribs practice before my next KCBS competition coming up in...- kanealmond
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- Forum: Pork
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A new Sheriff in Town!!!!!!
Congrats sir. Have gotten so many tips and advice from your posts. Keep up the good work!- kanealmond
- Post #17
- Forum: For New Members
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