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  1. tatts4life

    Costco bellies.... THANKS for the lead on that..... Dry brined bacon Aug. 2015... 8/23 money update

    Oh man the pictures are making me hungry for bacon. I wish I had the right kind of smoker to be able to make my own.
  2. tatts4life

    First Q'view........ Philly cheese steak fatty

    So I FINALLY got around to making one of these for lunch today. I really should of read the whole thread because I ended up using steakum type crap. I forgot that that crap becomes mush when it thaws. I also didn't use foil to help wrap it so it's not as pretty as your pictures. Now that I see...
  3. tatts4life

    Boston Butt Pulled Pork (Step by Step)

    So Saturday was a HUGE success. Everybody was saying that this was the best they ever had. The only difference from what I've done and what you talk about doing is wrapping my meat near the end and adding the awesome dripping back in the next day. I never thought about adding in the drippings...
  4. Boston Butt Pulled Pork (Step by Step)

    Boston Butt Pulled Pork (Step by Step)

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  9. tatts4life

    Boston Butt Pulled Pork (Step by Step)

    I tried a little bit and surprisingly the dripping were not that bad. A little salty for some reason. But it was not spicy like I feared. I'll see how it tastes when I remove the remaining fat. I'll post the pictures I took tomorrow. As for cooking time meat went in around 9, after searching...
  10. tatts4life

    Boston Butt Pulled Pork (Step by Step)

    So things have been going good and without any huge hiccups other then misplacing my thermometers. That is until just a few minutes ago. What I normally do during the last 20 degrees of cooking is SPRAY a vinegar, lemon, and cayenne mix every so often. I was planning on saving the dripping like...
  11. tatts4life

    Boston Butt Pulled Pork (Step by Step)

    Gonna be cooking a butt tomorrow. I'm gonna try following most of the steps you listed. The only one I'm not gonna mess with is starting at so low a temp. I'll probably start around 240. Since this is a cook for Saturday I'll be able to mess around and see exactly how long it will take for me to...
  12. tatts4life

    Boston Butt Pulled Pork (Step by Step)

    I plan on buying a side smoker at some point this summer. I'll have to figure out a way to catch all the fat and tasty stuff. Right now my barrel shaped smoker has a nice drip pan. Maybe I'll repurpose that as my drip pan or some thing.
  13. tatts4life

    Offset smoker for under $350

    I wish they had a store here in the Washington DC/ Maryland area.
  14. tatts4life

    Boston Butt Pulled Pork (Step by Step)

    Ever since you directed me to this thread I wondered what it is that injecting the meat does other then introducing liquid to the meat. I use a combo of Apple juice, vinegar, worcestershire sauce , and I thing sugar and salt. Is there really any benefits or is there a way of introducing those...
  15. tatts4life

    Offset smoker for under $350

    Completely missed the link. It's interesting to see that it doesn't need much else other then that. I'll probably just stick with my digital thermometer.
  16. tatts4life

    Offset smoker for under $350

    So I've been looking to switch from my very small electric smoker to a charcoal smoker. I was thinking of a Brinkmann or OK Joe smoker. But after looking at several videos about the old country wrangler I'm thinking of getting that. Seems like a nice sized smoker for what I like and want to...
  17. tatts4life

    One of my worse nightmares

    So do you inject when you make pulled pork? My wife got me a couple of cook books and in them and what I've seen online and on cooking competition shows people seem to always inject before they put the meat in.
  18. tatts4life

    One of my worse nightmares

    My family loves my pulled pork so much that I have to get two of them. Also I can only really find them around 8 pounds. So that's what I deal with. May I ask why you don't inject and also why putting the probe in after it cooks for awhile is better then right away? I take it it introduces...
  19. tatts4life

    One of my worse nightmares

    I usually shoot for 200. As for the taste the wife and I were able to save it. It tasted fine it was just missing that extra pizazz. So what we did as it was heating was spritz the vinegar cayanne mix on the meat. So I've learned my lesson. Bear when you make pulled pork how long does it take...
  20. tatts4life

    One of my worse nightmares

    I have the maverick ET-732 or 733 and I tested it before my first use back during Christmas and it read accurate. So when I smoked last night it was reading 255-260 through most of the time I was up. I'll just make sure I don't screw with the temp next time the way I did last night. I'm hoping...
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