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  1. porkshoulderroast.jpg

    porkshoulderroast.jpg

    • demosthenes9
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    • Album: Easter Sunday is my first smoke attempt
  2. demosthenes9

    Easter Sunday is my first smoke attempt

    Just an FYI, cook time is determined by thickness of the cut, not by weight.  A 3lb partial butt can take just as long as a full 8lb butt.  It all depends on how thick it is.  I'd start the butt early.  What temp will you be cooking at ? 
  3. demosthenes9

    question about "large pork back ribs"

    There's a number of things not making any sense.  The weight is off as others have shown and the pricing is way off for any kind of ribs.   I wonder if they are just mislabeling a bone in pork loin ?
  4. question about "large pork back ribs"

    question about "large pork back ribs"

  5. Chefs-Cut-10-Bone-Pork-Loin-Rack2-496x256.jpg

    Chefs-Cut-10-Bone-Pork-Loin-Rack2-496x256.jpg

    • demosthenes9
    • Media item
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    • Album: question about "large pork back ribs"
  6. demosthenes9

    Ribeye roast - smoke it or bake it????

    Oz, click the link in Bear's post and follow his method/directions.    
  7. demosthenes9

    Holding Temps for Pulled Pork

    As Jimmy said, if you are doing them up per order, you can hold the pulled pork at 150'ish in a warmer for as long as you want.  Have some apple juice on hand, or better yet, some finishing sauce to keep the pork moist.
  8. demosthenes9

    Performer Delux quality?

    Can't speak to the weight/thickness of the lid as I haven't played with a 2015 or newer, but I do like the new style table much more than the old thermoset one.  To the point that I ordered the metal table and replaced the old table on my Gen2 Performer.   The Deluxe also comes with the Gourmet...
  9. demosthenes9

    Does Outdoor Temp Affect Smoker?

    As others have said, ambient temp will affect your smoker's ability to hit target temp and would affect the amount of fuel burned during a cook.   I've never seen a 3lb full butt in my life, so I'd wager that what you had was a split/partial butt.   Cook time for butts (and any other meat)...
  10. demosthenes9

    Brisket - 6 lbs

    Nice job on the brisket Jonny !!
  11. demosthenes9

    SFB vertical converted to propane.

    Nice setup!  Love the burner.
  12. demosthenes9

    First time smoking

    What kind of roast do you have ?   As BDSkelly stated, bark will occur during the smoking process IF given enough time.    But, if you are smoking something like a ribeye, top round, or tenderloin roast that you only want to take to mid rare, it won't be in the smoker long enough for a good bark...
  13. demosthenes9

    Smooking Noob

    Short version is that dry and tough means that the brisket was undercooked.  Dry and stringy or falling apart would be over cooked.  You need to cook it long enough for the connective tissue between the muscle fibers to break down and begin to render.   Instead of going by a specific temp, use...
  14. demosthenes9

    burning the brisket

    Cook time for brisket flat is determined by thickness of the meat, not by weight.   It will sound strange, but I'll wager that your brisket was very undercooked. 
  15. demosthenes9

    Old fashion cut of meat question?

    You said: "They were circular about a foot in dia, approx. 2" thick but had rib like bones around the circumference." So, sitting on the table, the roast was 2" or so tall.   WRT the foot in diameter, was that solid meat or a ring of meat with space in the center ?
  16. demosthenes9

    4 lb brisket flat......now what?

    Just an FYI, but you can "rush" a brisket and get it to cook faster.    Just start monitoring the temp earlier and if it looks like the brisket won't be done in time, crank the chamber temp up a bit.  It won't hurt the brisket to go from 225 to 275 on the chamber temp.   You could go even higher...
  17. demosthenes9

    4 lb brisket flat......now what?

    One of the reasons is because some people erroneously believe that the moisture in a brisket comes from the fat cap..  As the flat has almost no fat cap, they wrongly think it will always be dry.
  18. demosthenes9

    My first standing rib roast 4 bones & 8.5#

    You're welcome.   For simplicity of explanation, heat transfers from the outside of all sides of the meat towards the center.  Distance from end of most PRs to the center is much further than from top, bottom, front or back, so in most cases, the length is irrelevant. Here's a graphic showing...
  19. My first standing rib roast 4 bones & 8.5#

    My first standing rib roast 4 bones & 8.5#

  20. four_roast_cooking_time2.jpg

    four_roast_cooking_time2.jpg

    • demosthenes9
    • Media item
    • Comments: 0
    • Album: My first standing rib roast 4 bones & 8.5#
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