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  1. Dunstablegrizzly

    Help smoking large pork shoulder

    https://www.google.com/search?q=splitting.the+picnic+from+the+shoulder&oq=splitting.the+picnic+from+the+shoulder&aqs=chrome..69i57.10583j0j7&client=ms-android-verizon&sourceid=chrome-mobile&ie=UTF-8#kpvalbx=_8ZCYXt21NYSuytMP7eGc0Ag27 This one shows a hacksaw
  2. Dunstablegrizzly

    Help smoking large pork shoulder

    I used a sawzal to split it. You can cook the whole thing together though. Even the it is 28 pounds its uniformly the same thickness between the picnic and the shoulder. So cooking time should be the same whether or not you split it. It will take some more fuel though as it is quite a big heatsink.
  3. Dunstablegrizzly

    Help smoking large pork shoulder

    Split the picnic where the joint is
  4. Dunstablegrizzly

    Help smoking large pork shoulder

    Looks like the full leg, picnic and top shoulder. I've bought them like that before, just once. I split mine into the butt and picnic. Smoked one one weekend and the other the following weekend.
  5. Dunstablegrizzly

    1st try at Smoked Roast Beef

    Wow! That looks so delicious.
  6. Dunstablegrizzly

    Smithfield closes?

    I hear you brother! I'm a little worried from time to time but try to keep my mind off if it. I'm fortunate that my employer is still open due to being a military supplier of manufactured goods. But just like you I have faith this will turn around.
  7. Dunstablegrizzly

    Smithfield closes?

    So true!!!! Just stepped on the work scale and I'm plus 6 pounds! I was just at my yearly physical a few weeks back and my Dr told me to lose some weight or I would have to up my cholesterol and high blood pressure dosages. She is going to kill me as I have another check up in like 5 weeks!
  8. Dunstablegrizzly

    Smithfield closes?

    I have a few farms around me so I will check them out. It's just you usually have to buy the entire animal to butcher it. I would definitely do that if I had a big freezer.
  9. Dunstablegrizzly

    Smithfield closes?

    Wonder what this is going to do to pork prices? I usually buy pork shoulder, butts, in walmart. Just bought this past Friday. It was 1.79 a pound which is great in my neck of the woods.
  10. Dunstablegrizzly

    Brisket flat - prevent drying out?

    I always wrap my flats around 160. Sure if you love bark it will loose some of it but you can minimize it by making sure the wrap is tight so it doesnt steam. Wrapping this way has proven well for me. My first flat was dry and then someone gave me the pointer to wrap the flat around 160. I do...
  11. Dunstablegrizzly

    First Chuck Roast

    That looks so good! What did you use to dry brine?
  12. Dunstablegrizzly

    Remote thermometers: standalone device or phone app?

    I also have inkbird products. Love them
  13. Dunstablegrizzly

    Smoking a boneless pork shoulder

    You can smoke at 275 and it will be just fine. In fact it will cook a little quicker and taste the same. If you like bark then go naked but if not wrap around 155 - 160. I cook at 205 but lately I brought it down to 200 since I think it gets a little too mushy. Save the rendered fat from the...
  14. Dunstablegrizzly

    Spritzing Necessary?

    Ok I know I said I was trying the brisket this weekend but I totally forgot it was Easter so we do a spiral ham every Easter. I'll will push the brisket off until the following weekend. Now when I do the brisket I've decided to not even trim it. I'll let the fat render out and baste the meat...
  15. Dunstablegrizzly

    Comp cooking vs backyard

    I read somewhere that the fake butter, parkay, really has to do with something about what temp butter deteriorates compared to the fake butter. So i quess the fake butter burns at a higher temp? Not sure where I got this from but it may have been Harry So from slap your daddy bbq.
  16. Dunstablegrizzly

    Newb BB Ribs Weber Kettle

    Hey those look good to me. I bet they taste great!
  17. Dunstablegrizzly

    Spritzing Necessary?

    So I will be trying it maybe this weekend when I do my thighs. I will keep track of it and post how it comes out. I'll pick up a 10 to 12 pound packer to try it. Now I know pork has a ton of fat so I can see why it isn't a problem. But I'm not too sure of brisket.
  18. Dunstablegrizzly

    First Smoked Chicken Quarters 18.5 wsm

    Thanks Bear, So since this is my first time with quarters I was wondering if these have the thighs as well? It seemed like such little meat after the drum. Still tasty though! I have some thighs in the freezer for next weekend cook.
  19. Dunstablegrizzly

    First Smoked Chicken Quarters 18.5 wsm

    Thanks Al!
  20. Dunstablegrizzly

    Spritzing Necessary?

    So I have transitioned to using no water in my pan and have noticed no issues with meat being moist. Now water does provide that insurance of keeping temps from getting out of control but I have no issues with my wsm keeping temps without that heatsink. So this brings me to another conclusion...
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