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What is your longest pork butt rest in a cooler?
I had a potluck for work and did about 18 pounds. I did it overnight and it completed at 4 am. I rested it in a cooler with my wireless thermometer in it from 4Am until 10:30 or 11:00. It dropped from 200 to about 150 in that amount of time. It was still too hot to handle it seemed like. Pulled... -
*****NEED HELP ON FACEBOOK WITH BBQ PHOTO CONTEST*****
Thank you everyone- anstissk
- Post #7
- Forum: For New Members
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*****NEED HELP ON FACEBOOK WITH BBQ PHOTO CONTEST*****
Thanks man, not to say u didnt but r u sure u voted? For alot of people it didnt go through so they had to click on it until the number went up or until it said they already voted. Thanks, Kris- anstissk
- Post #4
- Forum: For New Members
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*****NEED HELP ON FACEBOOK WITH BBQ PHOTO CONTEST*****
Hey all, i am currently involved in a BBQ photo contest on facebook. I would really appreciate anyone with a facebook to visit Big Poppa Smokers facebook page and like them. Then go to the photo contest link on the left hand side of the page and click on it. from thee click on view entries...- anstissk
- Thread
- Replies: 7
- Forum: For New Members
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WSM Issues
LOL i learned my lesson. My EZ up is at a friends at the moment i would have used that. I got my smaller pork shoulder resting right now. The larger one is at the plateau period- anstissk
- Post #5
- Forum: Charcoal Smokers
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WSM Issues
I think it is because mine is fighting the weather. Its raining right now and i have all three vents wide open to keep it at like 215. So i think its consuming fuel as fast as the rain and wind is cooling it off. I seasoned it the other night with barely any charcoal in there and i know it...- anstissk
- Post #3
- Forum: Charcoal Smokers
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WSM Issues
So today is my first WSM cook. Im doing two pork shoulders. Started off good but it seems like the smoker really is eating the charcoal. I am 6 hours in and its almost depleted. I am having trouble keeping it above 215 as well. Granted it is raining but i would think with the vents open all...- anstissk
- Thread
- Replies: 5
- Forum: Charcoal Smokers
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FAST HELP WITH SHOULDERd
Vents are wide open. I just went out again and gave the legs a good kick to clear ash and its holding at 225* with all three wide open. Doesnt look like there is very much charcoal left. I mean theres enough to prolly finish my BBQ but it doesnt seem like that would last a really long smoke... -
FAST HELP WITH SHOULDERd
Its at 173 at the moment according to my wireless -
FAST HELP WITH SHOULDERd
yes i did. Im not so much concerned about the meat temp now. But my WSM is staying right about 215 i cant seem to get it hotter. If i open the door it goes uo but once i shut it then it goes back. I took the middle section off and stirred the coals. Still seems to be sitting kinda low tho... -
FAST HELP WITH SHOULDERd
Ya i switched them right after i posted cause i realized that. Thank you fo the tip tho. Weather isnt helping either its raining. So i was fighting smoker temp here a second ago i took the middle section off and stirred the coals some i think thats helping -
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FAST HELP WITH SHOULDERd
Hey all put a 5 lb and 3 lb shoulder on this morning at 7:45. These are the first ones i have done and i put the bigger one on the bottom rack in my WSM and the smaller one up top. I put my temp probe in the smaller one and its at 163 already is this normal, like i said i have never done... -
BBQ Comps in Michigan?
As i siad b4, i googled it. I found one in Grand Rapids toward the end of july that im going to go to. Im not quite experienced enough yet to compete.- anstissk
- Post #6
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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BBQ Comps in Michigan?
observe- anstissk
- Post #4
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Rib issue
Made some spares and baby backs tonight. Baby backs turned out less tendr so that was good and a bit more smokey taste. The thin portion of my spares got really dark so i prolly shouldnt have let them exposed to smoke for quite as long lol. The thicker portion of spare had perfect color and i... -
Rib issue
I think that will be good everyone thank you, i really just needed an outside opinion. Everyone on the web site knows that we are all our own worst critic lol. I think the 3 hours will do me good for the smoke taste. Can anyone answer my question about the last portion of the 2-2-1 method... -
Rib issue
I have messed around with different times before also. This was actually the first time i did a full 2 hours at the beginning. 3 might be the right amount of smoke for my taste. And i think i will try 45 minutes for foiling time. Now what does the last leg of the method actually do. I know...
