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  1. N

    Christmas Ham - Suggestions Please

    Well that's what I thought but maybe there is confusion with the guy my wife was asking questions to. He said it is city smoked. Per the guy "it's a Christmas ham" so I would think it should taste like ham.
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    Christmas Ham - Suggestions Please

    That is a very helpful thread. Question I have though is it seems everything I'm reading says to use fully cooked hams but the guy we get our ham from says they are not cooked. What is the reasoning behind trying to get one already cooked? I'm assuming it has something to do with increased...
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    Christmas Ham - Suggestions Please

    Seems there are a lot of different ways to buy your ham so I want to put my specs on here and have you guys provide suggestions. I want to do a smoked ham for Christmas. Fresh (uncooked), skin on, shank hock on, city smoked. Is there any best way to smoke this ham? Anything to stay away...
    • Nitty
    • Thread
    • Replies: 14
    • Forum: Pork
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    Today's Smoke (and coolering question)

    Finally got the picture to upload. See below. When transferring to foil pan. 7 hour hold time is awesome. The temp is up to 178 already and climbing pretty steady so if I can get done around 1pm, 7 hours gives me plenty of time to hit the sweet spot for serving the crowd.
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    Today's Smoke (and coolering question)

    Having a get together tonight (go Penn State LOL..........:emoji_cold_sweat:). Pulled pork. Two 9.5lb picnics. I'll have plenty for left overs and to freeze for over winter. Are there any negative consequences to using a larger cooler to let the meat rest? Generally I use my 18 can cooler...
    • Nitty
    • Thread
    • Replies: 5
    • Forum: Pork
  6. N

    Need Clarification on Pulled Pork Sticky

    I would agree I also like a stiffer bark but since I need to come into a couple hour window and need to get done late afternoon and the average crowd generally likes a more tender outside I will likely foil. Kinda what I figured.
  7. N

    Keeping Notes

    This is usually me and pictures. I'll take the picture of the raw meat, throw it on the smoker and forget to take any more pictures. LOL.
  8. N

    Keeping Notes

    If I was more flexible I'd literally be kicking myself in the behind for not starting this a few years ago when I began smoking. My last smoke a couple weekends ago I pulled out a new notepad and started my "Smoking Notes" book. Going forward I'd like to keep track of every detail of every...
  9. N

    Need Clarification on Pulled Pork Sticky

    I read through the first dozen pages of the pulled pork sticky and have some questions........lots of questions. I've printed some things and I'm keeping good notes so I don't have to ask again. This site and it's members are great so thanks for your help. soflaquer finishing sauce - it calls...
    • Nitty
    • Thread
    • Replies: 6
    • Forum: Pork
  10. N

    Here's how I spent my morning

    Thanks all. It is nice to know you can do these short smokes with smaller meats and it’s still awesome
  11. N

    Here's how I spent my morning

    2 1/4 lb pork loin. Seasoned 2/3 of it (kid doesn't like seasoning) and wrapped overnight. Smoked at 250 for about 2 hours. Let sit under foil tent for about 20 minutes and sliced. Delicious! Usually forget to take the pictures but made sure to get it this time. And my buddy made the knife...
    • Nitty
    • Thread
    • Replies: 13
    • Forum: Pork
  12. N

    Bolar & Chuck Roasts

    I just asked my wife if she ever heard of a Mississippi pot roast and she said it’s the delicious meal we had at her aunts a couple months ago. Looks extremely easy to make. Will definitely be doing that with one. Good call.
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    Bolar & Chuck Roasts

    When we get a side of beef we always have good intentions of crock pot roasts but they tend to always be the last thing in the freezer. So I still have two bolar roasts and two chuck roasts from a year ago. I've done quite a few brisket now over the last couple years. Talking generalizations...
    • Nitty
    • Thread
    • Replies: 6
    • Forum: Beef
  14. N

    Use pellet tube rather than chip box?

    I have a cabinet style propane smoker. This past weekend I smoked cheese with a pellet tube for the first time. It seemed like the pellet tube worked flawlessly and a small amount of pellets lasted 4 hours in the tube. Do any of you use or have seen use of a pellet tube when hot smoking...
  15. N

    Do any of you find Cherry to be too mild/weak?

    I guess it's all about experimentation at my level. I plan to do a lot of smoking this year. At this point I have the cherry, mesquite and bag of apple pellets that I used for cheese. Think I'll buy a bag of hickory to throw in the mix.
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    Do any of you find Cherry to be too mild/weak?

    Used cherry on a 6 lb pork loin over 4 hours for the first time last weekend. Read that it can be used on about anything so figured I'd give it a go. I know this is likely just personal preference/taste, but do many of you find cherry to be very weak/mild? I've used mesquite on beef a few...
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    Pink Pork - Wife won't eat it

    No problem here. I was just curious to hear if any of you experience this as well. I understand her position even though I disagree, so I plan to chop her piece off and finish it on the grill.
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    Pink Pork - Wife won't eat it

    The last 2 times I've smoked pork loin I pull it out when iv'e probed the entire thing at 150. At that temp it is still slightly pink which I've read is fine. The problem is, no matter what meat it is including beef, it has to have zero pink, well done. Just curious what you guys do when...
    • Nitty
    • Thread
    • Replies: 16
    • Forum: Pork
  19. N

    New here from PA

    I'm also new here from Central PA. I've already read so many threads on this site (dozens). What did y'all do before the internet? LOL. Probably a lot of trial and error.
  20. N

    Stall/Foil Question

    Thanks for the info. I thought something like that should work. I was saying 10+ pounds, not hours. Yes, butts and briskets. When I did brisket and hit the stall, I cut it in half and finished one half naked and the other in foil. The one in foil didn't get what I call mushy but it was...
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