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  1. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    Yes, I realize that, guilty as charged! I should have taken some shots yesterday as I cooked the shoulder. After a fantastic Q dinner was when I started considering the questions I posted. Plus I was watching NASCAR and not thinking photography at the time. 
  2. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    First off I know there is no Q view, I should have done it and it would have explained a lot. BUT, before joining SMF I had brined and Q'd many a butt and shoulder (1-2 a month for decades). I was normally done Qing a 4-5 pound piece of meat in 6 hours.  Yesterday, I had a 6+ pound shoulder. I...
  3. mountainhawg

    Applewood Smoked Boneless Pork Loin Chops

    Looks great! Chunked apple wood is one of my favorite woods for pork. I usually mix in a chunk or two of oak for a touch of woody flavor. If you want to try something different with pork chops, brine them in Pop's brine for 7 to 10 days, depending on their thickness, and cook them up. You end up...
  4. mountainhawg

    Marinated Flank Steak w/ Recipe

    I know this is an old post, but I have used this marinade twice now with excellent results. Used in on Porterhouse and Rib-eyes but with a shorter marinade time. I love marinades on steak and just think it flavors them up nicer than just SPG which I used for many, many years.
  5. mountainhawg

    First Canadian Bacon...

    I wished I wold have stopped at 145 with mine, but it is nice to get a slice directly from the fridge and eat it. It's almost gone now but it was fun to make and tasted great.  The mix of honey and brown sugar sounds very tasty. 
  6. mountainhawg

    Beginning briner

    You don't want to brine poultry too long maybe 3 to 5 hours max. I have seen chicken become mush with an overnight brine (long, long time ago). Chicken will absorb the brine much faster than pork or beef so be careful. While I still brine poultry, I only do it for a couple of hours. Like what...
  7. mountainhawg

    My first all night pork butt smoke!

    Congratulations! Success and the bark is fine. Enjoy the roast and the ribs.
  8. mountainhawg

    My first all night pork butt smoke!

    Do what you gotta' do, add the lump and don't lose your heat! That lump will give you higher heat than the wood also so go for it. You can still have the wood just off to the side of the lump, it will still give you smoke. You might also consider closing your lower vents some with the wind you have.
  9. On a Budget? Acu-rite: Cheap, Not wireless, but Accurate

    On a Budget? Acu-rite: Cheap, Not wireless, but Accurate

  10. mountainhawg

    On a Budget? Acu-rite: Cheap, Not wireless, but Accurate

    A few months ago right after joining SMF I was at Walley World looking for a new meat thermometer. I had really considered the Maverick but was unsure at that stage. Anyway I saw this Acu-rite for $16 and said what the heck, not much to lose. Well I was quite impressed with it's accuracy in...
  11. Temp (1 of 1).jpg

    Temp (1 of 1).jpg

    • mountainhawg
    • Media item
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    • Album: On a Budget? Acu-rite: Cheap, Not wireless, but Accurate
  12. mountainhawg

    My first all night pork butt smoke!

    If you decide to wrap it, don't do what I did and fall asleep after it was wrapped. Maxed out a meat thermometer and the roast was mush after only an hour plus nap. Normally I do not wrap as we like sliced over pulled and like crispy edges so I go for a lower IT temperature of around 170-180. ...
  13. mountainhawg

    My first all night pork butt smoke!

    The best thing you could do is what you already have done by reading the suggestions posted here. Personally I would have used a rub consisting of more spices, brown sugar etc, but to each their own. Best of luck with it. I'm doing one tomorrow.
  14. mountainhawg

    Is brining boston butts worth the hassle?

    I currently have a shoulder in the reefer that is rubbed and ready to cook tomorrow. Normally I brine shoulders and butts with spices for flavoring and find it works quite well for me. The only problem I see with brining for flavor is it takes quite a bit more seasoning to accomplish the...
  15. mountainhawg

    The dreaded stall, evaporative cooling & wet-bulb temperature.

    I have a 6 pound shoulder all rubbed down in the reefer for tomorrow's experiment. Experimenting with a new rub:  http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
  16. mountainhawg

    The dreaded stall, evaporative cooling & wet-bulb temperature.

    I think it becomes more an issue of density of what the moisture is trapped in. If one took two shoe laces and saturated one in water and the other in a heavy soy, which contains water, and laid them in the sun, obviously the one with saturated with plain water would dry quicker. BUT if you...
  17. mountainhawg

    The dreaded stall, evaporative cooling & wet-bulb temperature.

    I thought of that too. BUT, when I first got into weather we had to use distilled water to obtain wet bulb temperatures and then later just clean water. When we are talking of lets say jerky, we are talking about evaporation of a mixture of soy, teriyaki, meat fats etc. So we are talking about...
  18. mountainhawg

    The dreaded stall, evaporative cooling & wet-bulb temperature.

    I understand what your saying Martin and not disagreeing with you. Seems that cooking  in a smoker or grill has so many variables such as venting, pans of water if they are used, the heat source and moisture content of the smoke material, that moisture content just in the grill alone could vary...
  19. mountainhawg

    The dreaded stall, evaporative cooling & wet-bulb temperature.

  20. mountainhawg

    The dreaded stall, evaporative cooling & wet-bulb temperature.

    Good info Martin. Never considered this affecting grill/smoker cooking. Since we usually coat with rubs (which get a crust) or in high heat cooking the surface dries, wouldn't this be a short term affect? I can see a short term affect when misting but even there the surface dries again in a few...
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