Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Boneless pork butt into pulled pork-SOMETHING WENT WRONG, please help.
That's not an easy question to answer! But a very good one! I think it ultimately depends on why it wouldn't pull. I have never been successfully in tossing it back in to the smoker (or oven) after pulling it off the smoker and letting it sit or rest (the only time I haven't pulled immediately... -
Boneless pork butt into pulled pork-SOMETHING WENT WRONG, please help.
You'll be happier with the butt as opposed to the picnic. The picnic can dry out in a hot minute, a butt is more forgiving. I rarely wrap mine after I pull it out. A pair of good heat resistant gloves and it'll absolutely just fall apart in your hands at 205. Every time I've had to let it... -
Pork Butt Temperature Help?!?
Love it! I no longer foil, I just don't like the end result. I don't use an it thermo, I just don't start checking with a meat thermo until about 7 hours in so I have nothing for you there, I just get excited when I see others that choose not to foil ;) -
12lb brisket. Punctured water pan in wsm22
I'll second that; the best advice I got regarding my water pan was to toss the water, fill with play sand, cover with foil. My temp issues immediately disappeared! My temp spikes are a thing of the past. The sand creates a stable consistent heat (I am using a vertical propane smoker that gets... -
Smoked Salmon
Hot smoking or cold smoking - the two are very different. I hot smoke salmon, and by hot, I don't mean grilling, maybe it is best referred to as heat smoking because it's still a lower temp, and comparatively it's a much shorter smoke. To me, at least, cold smoking creates a jerky type salmon... -
-
1st time pork loin! Inject? Brine?
Since I didn't get photos of the last one (mainly because it disappeared in no time flat between neighbors, friends and coworkers!) I'm gonna do another one!!! Hubby just showed up with this!! -
2 Pork Butts
Take the foil off for the last half hour or so (once it hits around 195) or it will have a "crock pot" taste. -
Let's talk pork..
Gary, do you get yours bone-in? My costco does the dual cryo-pac butts but they are ALWAYS de-boned (they do not carry whole shoulders and I've yet to see a picnic there) -
Let's talk pork..
220 at the least. At 200 you could be looking at a 16-24 hour smoke on a 8-9lb butt due to how long it would take to get past the stall, even wrapped. -
Let's talk pork..
What a second, let's discuss pork shoulders. A full shoulder is a butt & a picnic in its entirety. If you have a butt you have the top portion of the shoulder, the lower portion is the picnic. Sounds like you have a Butt and a Picnic, not a butt and a shoulder. It may have been referred to as a... -
Another New Guy
We love honest shiggers here :) - but you'll find that 99% of everyone here shares openly in the quest to help perpetuate an almost lost art! Well, that and to make the best damn Q we can, even if it's only to family and friends! Welcome Bmusil of the Eastern Slope of the Sierra Nevada... -
To truss or not to truss, that IS the question!
Well I didn't truss it up like a single butt. I trussed it up individuals. But I don't thing that was the issue. Parts that normal dry out, weren't and vice versa. The color of the interior meat was a yucky almost grayish icky color... Honestly it tasted very crockpot-ish... Omg, thank goodness... -
To truss or not to truss, that IS the question!
DON'T TRUSS! That is the answer. Easily the 2nd worst butt outta the smoker, ever. The Salmon flavored butt still reigns as the worst ever (hubby thought he'd smoke in the middle of the week, on my salmon rack, ewww!) I don't like the color, the taste, the overall texture. I've never tossed out... -
-
Going to smoke a 14 lb Pork Shoulder
Nope, we do it Thin! You wouldn't think the meat could soak up a sauce that is almost thinner than water... But it does!!! -
To truss or not to truss, that IS the question!
Hahaha! You so funny! Butts wrapped up, Mac & Super Cheesy (much like Jck Dnls 07!) up top and the loins down low! Just added a bit o cherry to the pit!
