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  1. J

    Pork Butt. Room temp or from Fridge to Smoker? And is it more about internal temp than time?

    Sounds like I have a good game plan in place. I will respond with details on the first Pork Butt smoke. Appreciate all the advice, tips, and information from everyone.
  2. J

    Pork Butt. Room temp or from Fridge to Smoker? And is it more about internal temp than time?

    I plan to have a temp probe in the thickest part of the meat (no bone contact) from the beginning. I figured that was why I got the latest and greatest probes for meat temp. I also have a secondary probe. Should I use both to have consistency or one is just fine?
  3. J

    Pork Butt. Room temp or from Fridge to Smoker? And is it more about internal temp than time?

    I plan on seasoning it the day prior with a mustard layer then the goods. Wrapping it up and placing it in the fridge for 16-24hrs. Good to know, I will just place it from the fridge to the smoker. Trying to achieve tender pulled pork. Probe tender? I'm assume that is the effortless probing of...
  4. J

    Pork Butt. Room temp or from Fridge to Smoker? And is it more about internal temp than time?

    Hello everyone, I joined several days ago and have received great advice. I have a bradley smoker (https://www.bradleysmoker.com/products/4-rack-bradley-digital-smoker). I was looking at a recipe that they posted on the website about smoking pork butt...
  5. J

    New member

    The chamber temp is read electronically by the smoker. I just set the temp to what degree and a small window next to it, tells me the actual temp inside. It never stays perfect, but I would say (-) 6-8 degree difference from what I set it to. For example, I set the smoker to 225, but it only...
  6. J

    New member

    Yes, perhaps I missed the correct temp and didn't place the probe into the meat before it was too late. Well I have a WIFI thermometer on the way (ThermoPro Twin Temp). I will be attempting a pork shoulder on Sunday.
  7. J

    New member

    Appreciate the advice. But why did the probe thermometer not reach 165? Perhaps I cooked the sausage too long and it did achieve it, but I was not around to check it? Are Probe thermometers less accurate in smoker? Wifi probes, any suggestions before I just "pick one". Again, I'm setting the...
  8. J

    New member

    These were store-bought chicken sausages. I do have a temp probe, which I used, but the temp never achieved 165, after several hours I removed one of the links and it was dry as dirt. It is a wired probe. I'm assuming I burned out all the fat and moisture and was just measuring heated air within...
  9. J

    New member

  10. J

    New member

    Hello everyone, Josh here from Louisana. Got a Bradley smoker for xmas, and ruined my first piece of meat. All good, live and learn. Smoked some store-bought chicken sausages too long and too high of heat (225 for 3.5 hours). Any suggestions on how to smoke some chicken sausage (degrees and...
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