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  1. johnnie2130

    St. Louis ribs vs Country style

    I'm cooking both of these rib styles for the first time today. I found meowy's post on cooking country style ribs and will use those instructions. About 240 for 4 hours, then foil for another hour. I can't find anything on how to cook St. Louis style though. Any suggestions on how to cook...
  2. johnnie2130

    Smoking a stuffed chicken breast

    I have a stuffed chicken breast that was a Christmas gift. It already has a rub on it and smells really good. It weighs about three pounds. How should I smoke this? I've never done one like this.
  3. johnnie2130

    Smokin' steaks

    After seeing these steaks I really want to try it. Thanks for the temp chart. I wish I could find the q-view I saw Saturday. What would be considered an 'expensive steak'? Filet mignon? What else?
  4. johnnie2130

    Smokin' steaks

    I saw a pic Saturday of some steaks somebody had smoked. I think it was in the pork forum for some reason. Anyway, can somebody tell me suggestions on the best kind of steak to smoke, how to prepare it and how long to smoke them? I'll be looking for some info in this in the mean time. Thanks!
  5. johnnie2130

    Plateau

    In the process of finishing mine now! Thanks for the advice!
  6. johnnie2130

    Plateau

    How do you save the juices? Having trouble figuring that out.
  7. johnnie2130

    Plateau

    Just pulled it at 200. It was falling apart coming out of the smoker. It's in the cooler now wrapped in a towel. Looks and smells gooooood!
  8. johnnie2130

    Plateau

    It's showing 199. Should I pull it and wrap in a towel now or wait? I wasn't sure what you meant.
  9. johnnie2130

    Plateau

    I'll go check again. I need to wait until 205, right?
  10. johnnie2130

    Plateau

    Smoker temp is about 240-250. I foiled at 165.
  11. johnnie2130

    Plateau

    I have a 5 1/2 pound pork butt on since 11:15 a.m. I'm wanting pulled pork, so I'm supposed to leave it in the smoker until 105, right? Since about 6 p.m. the internal temp has been about 195. I guess this is the plateau, but is it supposed to last for 3 hours?
  12. johnnie2130

    Pork butt Q-view

    The slicing was pretty easy and it tasted good too.
  13. johnnie2130

    Pulled pork times

    Here's some Q-view pictures. http://www.smokingmeatforums.com/for...d=1#post137276
  14. johnnie2130

    Pork butt Q-view

    A tried making a Pizza Fatty while the pork butts were cooking. I added cheese and Ragu sauce. When it finished on the smoker, I wrapped it in a pizza crust and put it in the oven for 15 minutes. I probably put too much Ragu. It's not pretty at all, but it tasted pretty good. Pizza Fatty
  15. johnnie2130

    Pork butt Q-view

    The finished product! We cooked one to 175 to slice and the other to 205 to slice. After the finished, we put both in coolers wrapped in foil and towels. It was so late when we finished the we finally put them in the fridge overnight. Pre-heated both in the oven to get the chill off and warm...
  16. johnnie2130

    Pork butt Q-view

    We did two 5 pound pork butts yesterday. Both were injected with a Cajun Injecter mild sauce. Jeff's rub was used on both too. Picture of both pork butts.
  17. johnnie2130

    Pork butt doesn't plateau?

    And not put it in the fridge? Would it be good and safe to eat if I left it in the cooler wrapped in foil and towel for about 12 hours?
  18. johnnie2130

    Pork butt doesn't plateau?

    I have one pork butt that's in the cooler wrapped in foil and a towel. Would it be ok to put the cooler in the fridge in about an hour and slice it in the morning?
  19. johnnie2130

    Pork butt doesn't plateau?

    Mine is at 195 now. It started smoking about 1:30 and it's almost 8:30. I read where it takes 1 1/2 hour per pound. The pork butt is five pounds, so that would be pretty accurate. Approximately seven hours.
  20. johnnie2130

    Pork butt doesn't plateau?

    Thanks for the info. I'm just watching the thermometer.
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