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.
-
Resting Question...
I smoked 2 9 pound Boston butts 3 weeks ago. One was for me and 1 for a friend. I took them up to 205. Then I took the 1 for a friend and wrapped it in the really heavy dity Reynolds wrap(from Sam's club) Then I put a blanket on the bottom of my old trusty Coleman cooler. Then I wrappred the... -
How Old Are You?
I just turned 50. The poll gives me 2 choices, 40-50 or 50-60 I think I'll take 40-50 it sounds better- calculus
- Post #72
- Forum: General Discussion
-
Boston Butts In My new UDS
Thanks, Dutch. Do you personally foil butts? -
Boston Butts In My new UDS
I just finished building a UDS. I have 2 9 pound butts I would like to smoke as a first smoke. Yesterday, I seasoned the smoker. I always made the butts by rubbing them, refrigerate overnight, then put in my GOSM until they hit about 150. Then I would foil them and finish in the oven. When I... -
Primo Green Egg, Etc
I have a weekly meeting with friends(beer session) and recently we have been talking about those ceramic type smokers like the Primo. One friend was thinking of getting one. He said they range from 700 for a small one to 1200 for the big one. That's way too much money!! Anyway I brought up the...- calculus
- Thread
- Replies: 3
- Forum: Wood Smokers
-
BB Ribs and a Loin - Q-view!
Thank You, they look so good I'm heading to the store tomorrow for some BB's. -
BB Ribs and a Loin - Q-view!
Dave, could you tell me what temp you cooked these at? Also how often did you mop? Did you just use the above mentioned apple juice with brown sugar? -
-
Oven Directions For Pork Shoulder
Thank you! That's what I'll do. 250degrees on the broiler pan until about 165 the I will foil it in a glass pan to catch what escapes the foil. I will post back to give the results. -
Oven Directions For Pork Shoulder
Thanks for your answers. One last question, If I dare, would you put it on the broiler pan or like the picture of the brisket above sitting in the juice? -
Oven Directions For Pork Shoulder
Hi, I have smoked 9-10 pound pork shoulder before. I would smoke them until they hit 140 then foil them untill 200 and pull. My smoker is apart and I have a 9 pounder that I need to cook in the oven. Does anyone have advice for doing this from start to finish? I already have a rub. I just wonder... -
Yesterday Smoke Withq-view
Looks Great! Can I ask what temp you did the brisket at? And the internal temp? I'm starving! At least now I'm starving. -
gosm propane smoker mods
I don't want to mess with perfection- calculus
- Post #4
- Forum: Propane Smokers
-
Pulled Pork Pizza?
I have made many Bar-b-que pizzas. I would add a small amount of liquid smoke to some bbq sauce in a bowl. Then add a little to a small pile of pork and stir. The trick to a pizza like this is that you ALWAYS put the meat UNDER the cheese. It is not a topping. You can try it both ways but you... -
Hello from Florida
Hi, I have been registered since June but did not realize that I should have been here first. I live in North Port ,Florida. Since most don't know where that is, it is about 75 miles south of Tampa or 40 miles north of Fort Myers. I use my GOSM as Much as possible. (This winter had lots of 80's)... -
Question for Pulled Pork Experts about juice
If you are smoking a butt, do you do it a foil pan to catch all the juices? I was going to stick one on the rack unti it hit 150-160 then foil it and finish in the oven at 250 until it hits 195-200. Will I get any juice after the oven part or do you get most of it in the beginning? -
Dehydrator Jerky Questions
I use a Nesco dehydrator. It has a fan. I can do about 2 1/2 pounds in about 2- 2 1/2 hours. Wal mart has it for $45. I use a center cut brisket, or london broil. Just keep it mostly frozen to slice it easily with a sharp knife. Always cut against the grain. I marinade mine overnight in a ziploc...- calculus
- Post #11
- Forum: Making Jerky
-
Baby Back Method?
Hi to all. I am just starting. I read what I could before I made some baby back ribs last weekend. I used a Kansas City Rub, removed the membrane, wrapped them in cellophane all night, then used the 2-2-1 method with applejuice spray every 40 minutes, then foiled them with apple juice for 2...
