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Flat vs. Point
Hey folks-- I'm going to do my first REAL brisket (the unreal one was on the ECB and wasn't much of anything, had to pop it in the oven 'cause it wasn't reaching proper temperature so it doesn't count) tomorrow. I've looked over the trimming tips, thank you to everyone and I will be doing it... -
Chicken Turkey
So I've got an 7.94 lb chicken in the smoker...hence the name chicken turkey. How long do you think it'll take. I've got the probe in it....but I was wondering baseline time per pound on this. Thanks. -
Pork Butt Rubs?
Heh. If I did, my wife would say "What is this?" and "Where is the regular homepage?" and "Why did you change it?" and then I would have to change it. :) I do love my wife. Really, I do. -
Pork Butt Rubs?
You know, I told myself, I'll keep smokin' when school starts (I'm a teacher) and I'll do it every weekend, and I'll be on the board every week....and I was wrong. I log back in and it's been TWO MONTHS since I've been here. Yikes. So, uh, Happy Holidays, including Halloween, Turkey Day and... -
Butt got put in at 5:13 AM
Just pulled it out. SSSSSHHH! It's resting. Dinnertime at 5 or so. -
Butt got put in at 5:13 AM
It's at 168*, not being one to mince temperatures, I just foiled it. Switched to blackwood canyon. Good stuff. -
Butt got put in at 5:13 AM
It's at 160 now, 7 hours in. It hasn't plateaued yet, but I'm going to let it get to 165 before I foil it...maybe even 190. I'm also doing dutch's bean recipe. Woo-hoo -
Butt got put in at 5:13 AM
You're scaring me...I can't wait that long! I'm exactly 5 hours in, butt is about 140*. Everything seems to be running smoothly. I'm using Royal Oak, first time. I need to go get more lump. WIll in a little while... And yes, food porn will follow. Go Bucks! (unfortunatley we can't watch 'em... -
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Butt got put in at 5:13 AM
After a long smoke drought....I'm baaack. Pictures to follow, the butt's like 7#. Biggest ever for me, plus it's bone-in. Usually I get the deboned. I'm in for the long haul on this one, I guess. -
Pork Shoulder Roast
Saw this on sale at Kroger's. Is it the same thing as a butt? Does it Q in a similar manner? Or would I be better off buying a butt? It's bone-in, BTW. -
replacement pyrex probes.
I have a pyrex professional digi thermo, any idea where I could pick up extra probes for it?- woody
- Thread
- Replies: 0
- Forum: Meat Thermometers
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Green Hickory
I think Tulsa Jeff's standard reply would be that you had some creosote build-up on your meat from an incomplete combustion process. :) -
Minion Method
how did you get that long of a burn on a SS? I have the same model, but the fifrst time I tried minion I burned the hell out of the firebox paint. I can get about 3 hours initial burn when I do minion and barely crack the damper.- woody
- Post #5
- Forum: Charcoal Smokers
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Pulled Pork Question
I am lucky enough to get boneless butt roasts at the local butcher...quite nice. Go BUCKS! -
Help with my first butt...
Thank you very much. I think I would have had a harder time with a larger butt. I just finished the last of the pork. I had, oh, 8 sandwiches and a a bunch of forkfulls from it. Gosh, that's good stuff. No one tells you how addictive this stuff is (the food OR the grilling). Later. -
Help with my first butt...
I had 3.5 sandwiches. Mmmm. I am going to puke I'm so full. I put it in about 9:30 and pulled it out about uh, 5:30 or so. -
