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Bone In Pork Shoulder Roast
Does it need to be sliced thin or can it be shredded? -
Bone In Pork Shoulder Roast
Eventually. I need to do the whole Pork Belly that I have in the freezer first. Speaking of which, It is too large for my smoker. I hate to thaw it and cut it in half and then refreeze half of it. i thinking of take some alcohol to the blade on my bandsaw a whack that sucker in half. On a... -
Bone In Pork Shoulder Roast
I have decided that when I get rich and famous I'm going to get a digital smoker. -
Bone In Pork Shoulder Roast
Ooops! I actually bought a Pork Loin Sirloin Roast. It for the guys at a custom shop that installed a JVC radio in the wife's F150 and put fog lights in my new Titan. It all looks like it's OEM! I gave them a choice between pork & beef. They wanted the beef. -
Bone In Pork Shoulder Roast
I went back to the store to get a shoulder roast and they were not on sale anymore, so I got a Chucky Cross RIb roast. -
Bone In Pork Shoulder Roast
Is there anything that I have to do different with a bone in shoulder when smoking it??????? -
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Beef Short Ribs...
I give $6.50/Lb for these. I'll post pics tomorrow. Low and slow... 225-235???? P.S. I intend to use Oak with a sprinkling of Mesquite. -
Beef Short Ribs...
I bought a package of Short Ribs from a meat market that are individual ribs instead of a rack. Can I still smoke them, and if so, how???? Burl -
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How to do Beef Short Ribs?
Thanks RG. I'm a newbie and haven't done a brisket yet. I just got my MES about 2 weeks ago. -
How to do Beef Short Ribs?
I bought a chunk of beef short ribs from Mark Cremeens of Brand 2S Meats, LLC (sells and ships online from Brand2Smeat.com). A local rancher who raises his own grass feed totally organic cattle. Anyway, I bought these ribs and have them thawing right now. Problem is, I don't have a clue on how... -
Disaster Averted!!!!!
I forgot to add that, from Bear's recipe, I covered with Worcestershire and a heavy coating of onion and garlic powder and refrigerated overnight. The next morning (5:00am) I fired up the smoker and got to 240F. I rubbed the roast with a Texas Bold & Smoky rub. After about a 6 hour smoke I... -
Disaster Averted!!!!!
Roger that!!! I have and it's tender enough that I can eat it without my dentures!!!!! -
Disaster Averted!!!!!
If any of you were following me on the "Treat It Like Chuck????" thread, here is a pic of my final smoke of beef bottom round rump roast!!! My smoke lasted about 6 hours at 225°F, to a temperature of 144°F IT. I made a damned fine Au Jus out of the roast I ruined on Monday, so we're going... -
Treat It Like A Chuck???? Part 2
Out of the smoker and rested. Now to the fridge until tomorow. I took it to 144°F. I think I need a new thermometer because after the smoke I left both probes in the smoker. There is an 18° difference in readings between the food probe and smoker probe. The difference between the two narrows... -
Treat It Like A Chuck???? Part 2
This is the 2nd roast out of a "TWOFER". I absolutely destroyed the fist one on Monday by WAY overcooking (smoking). This roast doesn't look quite as good as the first one, but it's still a decent roast. I'm going to follow the Bear instructions as closely as I can. Hopefully I can get some... -
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Treat It Like A Chuck????
Bruce, our local wood and bbq supplier, was thinking that and low and slow should do it. The meat is an odd blend of tough and tender. It's a bit hard to cut, but the heart I was telling you about was near melt in your mouth. Most of the roast was inedible. The slight. Moisture in the heart... -
