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- 7outof10
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- 7outof10
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so my friend asked me if i could smoke some meat..........
so i dont know why the pics are not working ? -
so my friend asked me if i could smoke some meat..........
so my friend wanted to try some of my smoked meat because some of my other Friends told him it was really good he said he would pay for all the meat and give me a case of beer !!!!!! so i was thinking of what i could do to get a good varieties of meat need i say more and it is 9:30 pm now... -
1st Fatty w/Q-View!
that looks really good i need to make me one of them i love the weve you put in it -
Mini-Pork Batches
I'm with him i think you would be best long and slow with a bone IN i think it adds flavor if u can find it. BUT you can make it days earlier and just warm it up i think it is better the next day the vinger has time to help brake down some of the connective tissue and let the flavors blend -
Pork butt problem
what they said x3 i would say it was under cooked not that it was not safe to eat but under cooked for pulling i have noticed that like said above if u get it a little above 200 it pulls really good i have tryed to pull at 190 did not work so well ....... -
new but not new
hey guys i am not new on here but was on a long hiatus from here it must have been over 2 years now .....but way to long but i did not stop smoking i have been going to town on the pulled pork and chicken the hole time. I have been wanting to get back on here for awhile now so here i am back... -
Daytona -- Injected Butt?
that sounds good ....i need to go and get something to smoke the last 2 months has been been able to.......to cold here to smoke .......-30 .....is a little bit cold to smoke in -
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General question on using mustard as a sticking agent for rubs . . .
he hit it right on the head there the thing that the mustard really helps with is bark and TENDERIZING the meat the mustard has a lot of vinegar in it- 7outof10
- Post #9
- Forum: Sauces, Rubs & Marinades
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Uh-Oh bad weather coming
amcjeeper you said that you did not need both of them but just an fyi they frezzer really good once they are smoked and pulled ....i do it all the time when ever i make one to eat for a party or something i allways do one more and put it in some small bags in the deep frezzer and then i got... -
2 more Butt questions
i would keep it at 250 going to 275 wont speed it up much ...... -
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Paprika. What's the big deal?
i do like the rules that you came up with but to the paprika ......i use less than most people and use more brown suger then most ....i like the sweeter rub- 7outof10
- Post #16
- Forum: Sauces, Rubs & Marinades
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pulled chicken
yes let it cool some it will go much fast and then just reheat it some ....i have done that a bunch of times and it has allways worked good i reheat in a crock pot -
Alabama Newbie
welcome and keep in mind that thin blue smoke is good thing -
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how much wood should I use?
i do not soak them at all.... .......i use to soak my chips and chunks but all it dose really is slow down how fast you get smoke ....if i dint want it to smoke for the first 20 minuets i would not put chips in for 20 minuets the wood will not smoke untell it is dried out so it needs to burn up...- 7outof10
- Post #5
- Forum: Woods for Smoking
