Toggle sidebar

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.
  1. Injected Pork Butt with Q-View

    Injected Pork Butt with Q-View

    • stolps
    • Album
    • Comments: 0
  2. stolps

    Injected Pork Butt with Q-View

    I tried a few new techniques with this butt. I used my normal rub and then wrapped in plastic wrap and let it sit in the fridge for 24 hours, something I have never tried before but will do from now on. An hour before the smoke, I took it out of the fridge and got my smoker ready. About 11pm...
  3. 20160606_180221.jpg

    20160606_180221.jpg

    • stolps
    • Media item
    • Comments: 0
    • Album: Injected Pork Butt with Q-View
  4. 20160605_214301.jpg

    20160605_214301.jpg

    • stolps
    • Media item
    • Comments: 0
    • Album: Injected Pork Butt with Q-View
  5. 20160604_130917.jpg

    20160604_130917.jpg

    • stolps
    • Media item
    • Comments: 0
    • Album: Injected Pork Butt with Q-View
  6. 20160604_125950.jpg

    20160604_125950.jpg

    • stolps
    • Media item
    • Comments: 0
    • Album: Injected Pork Butt with Q-View
  7. CSR with injection

    CSR with injection

    • stolps
    • Album
    • Comments: 0
  8. stolps

    CSR with injection

    before, with injection.after: with a side of slaw, smoked baked beans and grilled stuffed jalapenos.
  9. 20160531_155400.jpg

    20160531_155400.jpg

    • stolps
    • Media item
    • Comments: 0
    • Album: CSR with injection
  10. Message_1464542529737.jpg

    Message_1464542529737.jpg

    • stolps
    • Media item
    • Comments: 0
    • Album: CSR with injection
  11. stolps

    CSR with injection

    That's really good to know. I will use that from now on. I did cook them to an IT of about 160. Have to admit I was worried until I got into them. Thanks for the advice!
  12. stolps

    Brisket - Best & Worse

    best thing to do is keep a log. Write everything you did in a notebook from the rub to the wood used temperature you cooked at and how long, even the weather. It will help you start to fine tune your variables for cooking great consistent BBQ
  13. stolps

    CSR with injection

    I'm fairly new to the BBQ world and am loving it. Yesterday I thought I would try something, I picked up a pack of rib cut CSRs and used an injection on them. I let them sit over night and rubbed them down 4 hours before I threw them in the smoker. I sprayed them with the left over injection...
    • stolps
    • Thread
    • Replies: 5
    • Forum: Pork
  14. stolps

    Salt in rub after brining?

    I just smoked some brined chicken that had salt in the rub and personally I think it was too salty. Next time I may try it without salt at all and see how that turns out. And work my way up to decreasing the amount of salt called for in the rubs, maybe by cutting it in half. I'm no expert at all...
  15. stolps

    Pit Boss at Menards

    I wouldn't buy a traeger. My dad has one. The first year he had it he replaced the fan twice. I don't think the quality is quite there.
  16. stolps

    Pit Boss at Menards

    I used the pit boss competition blend and really enjoy them. Stay away from traeger pellets....they are junk.
  17. stolps

    Caja China

    thanks Al!
  18. stolps

    Caja China

    Has anyone ever cooked on or roasted a pig using a Caja China? I'm thinking of building one, I find the concept really interesting.
  19. stolps

    Venison sausage fatty

    I agree. To done and it gets an iron like liver taste. Looks like it turned out perfect! Thanks for sharing
  20. stolps

    roll call on brands of pellet grill

    Big Horn. $299 at Runnings. Works awesome!
Top Bottom
Back
Clicky