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  1. IMG_0054.JPG

    IMG_0054.JPG

    • stevetheteacher
    • Media item
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    • Album: Pork Tenderloin tonight
  2. stevetheteacher

    Foiling?

    Thanks, guys!!!!
  3. stevetheteacher

    Pulled Pork for a Work Party

    No more smoke means no more wood, right?
  4. stevetheteacher

    Foiling?

    What is the theory behind foiling? Is there a specific time in the smoke that I should foil? Or does it depend on a few things? Do you always foil?
  5. stevetheteacher

    What should I make next?

    Never did that. How is it made?
  6. stevetheteacher

    Pulled Pork for a Work Party

    By doing just heat, do you mean only using charcoal to maintain the heat?
  7. stevetheteacher

    Pulled Pork for a Work Party

    How many hours do you expect it to take?
  8. stevetheteacher

    Going with Pork Tenderloin

    It took a while to make my choice, but pork tenderloin is the winner. I am following the guideline as listed in Jeff's book - 4 hours or until 160 degrees. This is my first attempt at any kind of pork other than ribs. I could use all the advice and suggestions you could provide. Thanks as...
  9. stevetheteacher

    What should I make next?

    What's tri tip?
  10. stevetheteacher

    What should I make next?

    Oh, I've done salmon steaks too
  11. stevetheteacher

    What should I make next?

    Fairly confused as what to smoke next. Have already done St. Louis ribs, chicken breasts. brisket flat, and London broil. Need something to smoke for Thursday. I was thinking of pork butt but with the smallest being 9.3 lbs I was estimating 12-14 hours. Is that correct? What can I smoke that is...
  12. stevetheteacher

    I Did It!

    Wrapped at 160; cooked till 190, 30 min rest
  13. stevetheteacher

    First kcbs competition. Need advice

    Best of luck!!!!!
  14. stevetheteacher

    I Did It!

    Thanks!
  15. I Did It!

    I Did It!

  16. stevetheteacher

    I Did It!

    The pic is poor quality and does not do my brisket justice, but I did it! It took about six hours but I was able to keep the temps somewhat consistent. The meat had a smoke ring and was covered in my beef rub.
  17. IMG_0053 (2).JPG

    IMG_0053 (2).JPG

  18. stevetheteacher

    What is this Meat?

    I don't mind an inexact time as I'll smoke as long as needed. I guess what I'm really asking is do I smart smoking at 7 am or 12 pm?
  19. stevetheteacher

    What is this Meat?

    How many hours should I expect to smoke this 2.23 pound brisket? I thought it was 1 1/2 pounds per hour.
  20. stevetheteacher

    What is this Meat?

    Did you marinade and/or put on a rub?
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