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pulled pork help
Pull it and place into a foodsaver bag. Remove air and when ready to warm up, place out into a pot of cold water. When water begins too boil, the pork is at temperature. -
smokenator
I've been using my smokenator for the past 2 years. I absolutely love it for holding my temps. In fact, just two weeks ago, I won a rib contest out of 28 teams. Three of the top five teams were using Weber Kettles, one had a smokenator as well...not sure of the 3rd guy though, but it is quite...- jaguarjim
- Post #9
- Forum: Charcoal Smokers
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Pork Spare Ribs On A Cheap Gas Grill
Yes, it only took 85 minutes on low to get the color, but the four hours wrapped and packed in the cooler allowed them to cook until fall off the bone tender. -
My 1st Brisket
Okay....Dinner was fantastic!!! My 1st brisket was a success. Very tender and not over-cooked. I can see myself doing this again. -
before foil.jpg
- jaguarjim
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- Album: My 1st Brisket
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My 1st Brisket
Thanks for the suggestion, but I did place her on the grill rack, in the pan, as previously shown. At 11:30, my IT is 185. I have now removed it from the fat bath it had been enjoying, and have placed it back onto the rack. I transferred the fat juices to a bowl to be used later as au jus. ... -
placed on rack.jpg
- jaguarjim
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- Album: My 1st Brisket
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My 1st Brisket
- jaguarjim
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My 1st Brisket
I've gotten great results with my spares and my butts, so I've decided that today is the day that I try my first brisket. Started off with picking out this 5 1/2 pound flat : I rubbed it with olive oil and the following rub ingredients: 2 tablespoons kosher salt 1/2 tablespoon onion powder... -
On the weber - perfect weather.jpg
- jaguarjim
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- Album: My 1st Brisket
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Rubbed and injected.jpg
- jaguarjim
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- Album: My 1st Brisket
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5.52 lb brisket uncooked.jpg
- jaguarjim
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- Album: My 1st Brisket
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Double smoked ham on the drum
I will be smoking one for Christmas and found this post. Since you have to do your homework before starting a new cook, I am most thankful for SMF and your post with great Q-view. -
Pork Butt with Bad Byrons
I picked up some Bad Byron's Butt Rub yesterday, along. Hearing mixed reviews about it, I was hoping I would find it on the positive side. Using the Smokenator 1000 and Kingsford Charcoal along with pecan chips, I put a small butt (3.6lb) onto my Weber Kettle charcoal grill. Using my Maverick... -
Bad Byron's Butt Rub
I went into a new grocery store today and came across Bad Byron's Butt Rub so I had to pick it up. Got me a small 3.6lb butt that I will be doing in the morning. It is currently in the fridge, wrappend in plastic wrap after covering it with the Byron's. Pictures to follow in the morning.- jaguarjim
- Post #13
- Forum: Sauces, Rubs & Marinades
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Boneless Skinless Chicken Breasts
That sounds good. Never thought about sliding butter into the breast. I love this site for tips like this. Thanks. -
Smokenator Meat Loaf
Update: I just sliced off about an inch piece, microwaved it for 1 minute to take the chill off, cut that piece in half and placed it on hamburger bun, topped one off with ketchup and one with BBQ sauce. Both were excellent, but I preferred the one with Ketchup better as there was already... -
Smokenator Meat Loaf
I smoked a rack of pork spare ribs earlier today, but soon after placing my spareribs into the cooler to rest, I saw that I still had plenty of burning coals left in the Smokenator 1000. Because of this, and the fact that there was still plenty of beer left, I decided to go ahead and smoke my...
