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BBQ Pork Spareribs Brisket Bone Off
Good looking ribs and think I'll try out that sauce as well. -
Help Pork Butts Sucked
Funny you mentioned this because last night I fired up a chimney of RO lump for the grill to cook steaks and hamburgers on since it burns hot and while it was burning in the chimney and getting ready to dump it in the grill I got a wiff of the smoke that was coming off it and the first thought... -
Help Pork Butts Sucked
Well I'm not sure, I don't really check. I just buy bags of chunks from Lowe's or Home Depot and just assume it's seasoned enough. What about chunks with the bark on them. I've read or heard that the bark can cause creosote? Should I take the bark off those chunks before using them? Going... -
Brisket stall at 140??
Do you think it would do this if the probe was stuck in a hunk of fat? What if you moved it to a different spot? -
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Overnight First-Time Brisket (With Q-View)
Sounds like a great meal ahead. Need to try some ABT's. Never made or ate them. Looking forward to some more pics. -
Help Pork Butts Sucked
Def going to give them a try. I haven't used anything in the water pan but will prob try. Seems like the temps will be stable for a while but then all of a sudden they start climbing or dropping for some reason, maybe wind, and then I start worrying that they are going to get out of hand and... -
Help Pork Butts Sucked
My first 2 smokes on this smoker I just filled up the charcoal ring and threw on a few chunks of wood then just dumped the lit charcoal on top. This time I tried using the minnion method. My problem is I probably light to much charcoal and get to big of a fire. With the way I've been doing... -
Help Pork Butts Sucked
My problem was when I closed 2 of 3 and then closed the last one down to where it was almost closed it seem like the temps were still climbing and didn't start coming down till I started to close the top vent. Tried using the minnion method to keep from having to big of a fire going. Would it... -
Help Pork Butts Sucked
I usually don't have any white billowing smoke but if I don't see any TBS I will usually take another chunk or 2 and throw in there to get more TBS going. Yeah after think about it I was worried the ash in the bottom might have been some of the problem. -
Help Pork Butts Sucked
I've been keeping 2 of the 3 bottom vents closed and using the last one to adjust temps while I keep the top 100% open. However, if the temp climbs to high I will close the last bottom vent to where it's almost closed but not completely closed and then close down the top one to 50% or even 75%... -
Help Pork Butts Sucked
Yes, just left a bad taste in my mouth and couldn't get rid of it. Even smelled like it tasted which made it worse. That's what I was thinking. How does this happen? What did I do wrong? -
Help Pork Butts Sucked
So I smoked 2 pork butts for my daughters 1st birthday party. Turned out super moist and tender but I thought the taste wasn't good at all. Wondering if you guys might give me some ideas on what happened here so I don't make this mistake again as it really just turns me off from doing pulled... -
First Brisket w/Q-view
From what I understand from reading these forums that if you smoke at a higher temp that the IT will be higher for the finished product compared to if I cooked at ~225F. Since I cooked at ~280F for most of the cook then that's going to make my IT higher when it's done. Hopefully that makes... -
First Brisket w/Q-view
Thanks everyone for all the helpful tips and nice comments. Really appreciate it. -
First Brisket w/Q-view
No doubt about it. My daughter turns 1yo on friday and we're having her birthday party saturday at 1 and I'm smoking a brisket. So this was pretty much my trial run and I figured out I'm going to have to start a lot earlier than I thought I would. It's going to be a long night friday night... -
First Brisket w/Q-view
Yep def didn't start it early enough. Didn't think it would take as long as it did but also didn't think about how thick it was before I started as Demo stated. Live and learn I guess. I'll just be better prepared for the next one. Yeah I wasn't sure if those prices were good or not since... -
First Brisket w/Q-view
This explains the cook time then and I didn't even think of that. I picked this specific brisket out because it was a lot thicker than the others, even the ones that weighed more. Just looked like a lot better brisket. Thanks for the info and comments. Thanks a lot. I think it would have... -
Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)
Why can't you do both? Put it on the smoker till about 160. Foil it to help get it through the stall. Then unwrap it at about 180 till done to harden up the bark a little.....if you don't want a soft bark.
