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  1. PulledAt205.jpg

    PulledAt205.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Chuckie Burnt Ends
  2. ReadyToCover.jpg

    ReadyToCover.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Chuckie Burnt Ends
  3. PullBrats.jpg

    PullBrats.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Chuckie Burnt Ends
  4. PuttingOnTheSmoker.jpg

    PuttingOnTheSmoker.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Chuckie Burnt Ends
  5. Veggies.jpg

    Veggies.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Chuckie Burnt Ends
  6. RubApplied.jpg

    RubApplied.jpg

    • badmoont2
    • Media item
    • Comments: 0
    • Album: Chuckie Burnt Ends
  7. badmoont2

    Hello from Hog (as in Whoo Pig Sooie) Country

    Greetings fellow Arkie! This is a great place to learn quickly about new things to try. The search bar is your friend.
  8. badmoont2

    My Grill-Smoker is dying

    A different style of smoker, but you might consider a Weber Smokey Mountain. You'll probably need to order online as they can  be hard to find locally. Amazon has them for $299 often with free shipping. I love mine it's very easy to use and very well made.
  9. badmoont2

    ABT's

    They heat up really well in a microwave, if you have one available. I believe the skillet would work well also. I've been stuffing mine with Parmesan and capping with Cheddar and a little rub lately, been thinking about some added heat myself.  
  10. badmoont2

    Pork Butt issue first time attempt

    I use 2 factors in deciding when to pull a butt. 1 is the temp on my digital thermometer, but I also go by the resistance the probe gets when entering the meat. For pulled pork you want to feel almost no resistance. There have been several times the temp said the butt was done but it didn't pass...
  11. badmoont2

    Ok, need some opinions on patio size reverse flow.

    I think you're wise to start at an under served price point and back figure from there. An attractive price is going to trump capacity for a well built entry level reverse flow. There are just more people with $600 to spend than those with $1000, and the capacity is more than enough  to cook for...
  12. badmoont2

    To trim or not trim fat?

    I do a heavy trim like Bruno994. I trim out much of the fat between the flat and point so they are partially separated. My reasoning is: It speeds up the cook time since I don't have to cook something I will ultimately throw away.More bark and more smoke ring.Extra rub can be put in the area...
  13. badmoont2

    can someone identify this wood

    If you look at the end in this shot you can see "rays" which are indicative of Oak. When quarter sawn these rays produce a beautiful figure. To me the bark looks like a Red Oak, a very common tree in Northern Arkansas where I live, don't know about the Little Rock area.[/IMG]
  14. badmoont2

    smokin it #1 or a weber smokey mountain HELP!!

    I love my WSM, very easy to use and turns it out a great product.
  15. badmoont2

    Why low and slow for a roast? I like hot and fast....

    I think that's why all these different methods work on butts, it's a very forgiving cut of meat.
  16. badmoont2

    Why low and slow for a roast? I like hot and fast....

    I've been experimenting with high temp brisket and have gotten good results. I'm still fine tuning it but the result has always been tasty and juicy. The last one I did weighed about12 lbs. after trimming and finished in 6 hrs. I've never done one any other way so I have nothing to compare my...
  17. badmoont2

    Weber Smokey Mountain Charcoal smokers for business?

    Sounds like a plan to me. We have a 22.5 at work that I use to make Q about once a month. I am able to feed 20+ people with it. They're easy to move and you can use one or two as the size of the crowd dictates, saving a little fuel in the process, as opposed to firing up a large trailer mounted...
  18. badmoont2

    First chucky : need some guidance

    The nice thing is that at 2 lbs it will cook relatively quickly.There are endless variations here's how I do mine. I've even taken the crustier pieces and made burnt ends out of them.  
  19. badmoont2

    High temp brisket. Lots of Q-View

    Thanks for commenting jarjarchef!  I love putting the veggies in the au jus, just one of the many valuable things I've learned here. But my cupboard was bare so I went with what I had.
  20. badmoont2

    High temp brisket. Lots of Q-View

    Thanks for the comments and suggestions PGSmoker64! Calling the exterior coating on the flat bark was probably a reach on my part   I have come to realize that the purpose of the salt in the rub is to pull moisture out of the meat to help form the bark. In a thicker cut of meat like a butt it's...
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