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Wrapping in competition
I am a very low and slow like 20-24 hours when I can some times I’m competition don’t get that long but usually do !- fullsmoke
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Wrapping in competition
No I can’t tell one way over the other for tenderness- fullsmoke
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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Wrapping in competition
It helps cool times and keeps Meat from getting to dark some times judges dock for being to dark I know it don’t sound right but it happens- fullsmoke
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Wrapping in competition
Depends what Meat your doing for brisket I use paper wrap and some times for Butts ribs I use foil chicken is done in a pan then on a rack to Finnish- fullsmoke
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Pork loin with hickory, trying out one of those smoker boxes
I pull mine at 135 then rest but looks good!- fullsmoke
- Post #10
- Forum: Grilling Pork
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20 hour pork butts
well it’s 12:30 got all 3 butts pulled took them off smoker at 10:45 rest a hour! I ended up with 15.5 # of pork and 10# of pulled chicken for the fire department Appreciation dinner Sunday! -
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Did 5 snap chickens
Smoked some chicken for pulled chicken it was falling apart when pulling it off smoker -
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Money muscle
Smoking pork butts and snap chicken for fire department supper Sunday decided to do some practice money muscle turned out good I think! -
First Competition
The worst part is it’s all on how the judges are tasting that day lol I won pork one month then the next one they said my rub was to salty funny thing is it was same rub and the best part is there was a 1/2 table spoon in an gallon bag of rub just get all your proses down and keep it the same...- fullsmoke
- Post #13
- Forum: For New Members
