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  1. markh024

    Pork Butts

    Thanks everyone. Appreciate all the kind words.
  2. markh024

    Pork Butts

    All done and ready for the party tomorrow. Taste test was excellent.
  3. markh024

    Pork Butts

    I just pulled them to foil. I have to reheat these tomorrow anyway but I'd normally go all the way through no wrap. Took on great color. Smells delicious.
  4. markh024

    Pork Butts

    Thank you sir. I feel much better hearing it from you as I follow most of your posts. Thanks again! *FYI - butts are lookin beautiful with great color.
  5. markh024

    Pork Butts

    Chef Jimmy , Injected with DrP Cherry. I washed, mustard, rub, injected last night. went straight from fridge to smoker. I've done many cooks, these just seem to be taking long. First time injecting a butt though. Pork was cryovacced (see first image)
  6. markh024

    Pork Butts

    Hi gang, got some butts going and they're "looking" fabulous. I'm close to the 4 hour mark (20min to go)and I'm only at 113* on the smaller one, and 108* on the bigger. I'm not going to hit 140* in that safety zone. My concern is that I injected and this is dragging. The smoker has been at...
    • markh024
    • Thread
    • pork butts pulled pork
    • Replies: 24
    • Forum: Pork
  7. markh024

    Poultry on Pellet Grill/Smoker

    Thanks Jeff. I spatch too on my birds. I'm not concerned with skin, we don't really eat it and my last bout the skin was not crisp nor was it rubbery. I just want more smoke in my meat and have yet to use the tube in fear it would be overpowering. I think i'll give it a go next try anyway...
  8. markh024

    Al Pastor Tacos

    smokinq13 - slice your meat when it is partially frozen. use a sharp knife. You don't need a slicer to do this. Slicer is morehandy for cutting up cold cuts thin and bacon, etc. Meat should hang on a rotisserie, you'll be at 1/4" thickness if not a little more on some cuts. should be plenty...
  9. markh024

    Poultry on Pellet Grill/Smoker

    Makes sense. The best smoked chickens i've had are either on a stick burner or a charcoal/chunk smoker. I'll probably just run a test and use a tube to see if it helps. I suppose I can lower the heat even more to start and finish hotter for longer too. I'm not looking for heavy smoke flavor...
  10. markh024

    Poultry on Pellet Grill/Smoker

    250* smoke for 2 hours, then ramped up to 350* for the last 10-15* meat climb. I'll probably just attempt a run on a bird with a tube for 1-2 hours to see if the added smoke gets me where I want.
  11. markh024

    Poultry on Pellet Grill/Smoker

    Are you guys that are doing birds also using a pellet tube for your smoke? Did a yardbird yesterday and my chicken flavor and moisture was great, delicious in that respect. But I'm severely lacking smoke in the meat. I want to get this down because i'm doing some smoked turkey for the...
  12. markh024

    Al Pastor Tacos

    I saw a similar video of an Al Pastor oven recipe and they used a 1" thick whole pineapple slice as the base with a wooden skewer inserted upward. Packed the stick with marinated meat, and then topped it with a smaller pineapple sliced. Place that on a foil pan and that should keep the meat up...
  13. markh024

    My first smoke (sorry no pictures)

    If you have a Home Depot nearby, they sell wood chunks that would be good for you if you're using charcoal for fuel.
  14. markh024

    Al Pastor Tacos

    Man that looks good! This is on my list to do already and now i'm trying your exact recipe. I actually have a 2.5lb pork loin in my freezer and was planning to use that. Do you guys think pork loin is too lean for this recipe or will it be okay? I think the Mrs might prefer the loin having...
  15. markh024

    Looking into getting a pellet cooker. Suggestions welcome

    Another Camp Chef SmokePro owner, specifically the STX model. I had bought this after my first try with a Pit Boss 440. The PB had 100+/- temp swings that I couldn't justify keeping after 3 attempts with it. The Camp Chef is heavier and thicker steel, better temp control from my experience...
  16. markh024

    help me pulled beef chuck

    If given the opportunity, you should try this recipe sometime. It is really a treat. Household favorite at my house now. https://www.smokingmeatforums.com/threads/beef-barbacoa-tacos.271306/
  17. markh024

    Craftsman Toolbox mod for Pit Boss

    You could put a small fat facing the box to allow more forced air into the toolbox. Looks good overall. Nice job.
  18. markh024

    Brisket On the New Pit Boss Copperhead 7 Series

    Looks delicious! Congrats on the success!
  19. markh024

    Mexican Night, Cachete, Pollo, Arroz Negro, Frijoles Negro Charro and More

    I'd pay good money to eat at your house! looks fantastic!
  20. markh024

    Camp Chef DLX

    Only about an inch to inch and a half gap clearance if you're looking at eye level.
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