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Question!!!!
I pull mine at 200 and wrap in foil and cooler for atleast 2 hours!- barnesski1
- Post #20
- Forum: Pork
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Question!!!!
Everything after that is to be on the cut of pork selected. For smoking of course!!- barnesski1
- Post #15
- Forum: Pork
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Question!!!!
I cannot speak for anybody...but i think the point was that as long as the temp at finish smoke was over 145 with pork...it's safe?- barnesski1
- Post #14
- Forum: Pork
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First ever smoked Prime Rib, but will NOT be the last!!!
Great looking roast Radio!- barnesski1
- Post #2
- Forum: Beef
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Newbie from CO!!!
- barnesski1
- Post #5
- Forum: Roll Call
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Masterbuilt XL cover?
www.basspro.com/...Hickory-Series...Smoker-Covers/.../10227294/ This is the one I have for mine. The large size square cover actually comes with a picture of the Masterbuilt for an example. Great heavy canvas fits like a glove. Good luck.- barnesski1
- Post #13
- Forum: Propane Smokers
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Pulled pork, fried rice, and ribs
Great idea with the fried rice...Kind of a modified jambalaya. Thanks for the idea!- barnesski1
- Post #11
- Forum: Pork
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"Pulled Pork" Green Chile
- barnesski1
- Post #2
- Forum: Pork
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Daytona 500 Pulled Pork
- barnesski1
- Post #2
- Forum: Grilling Pork
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Pork Butt is at 155 degrees @ 5 hours into smoke
Leave in foil and I wrap mine in towels in the cooler for a little more insulation. Don't forget a good finishing sauce!- barnesski1
- Post #7
- Forum: Grilling Pork
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Baby Backs, Pig Candy and dutch's beans- oh my! With Q-view...
Looking good!- barnesski1
- Post #18
- Forum: Pork
