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My take on Boston Butts
Smoked 80 lbs of BB today, gonna do 80 more tomorrow for a lunch we are doing at our church. I smoked them at 250/275 with a combination of hickory and mesquite wood. We have our own rub that we use, but I tried a couple different steps. I double wrapped and placed them in a cooler for a couple... -
MASTER FORGE SBQ 5760 CU has an "H" in the TEMP area
I am eating a little slice of humble pie, my wife told me to take out the temp probe and put it back in, I finally tried that to appease her, and you guessed it the dog gone thing is reading perfectly now! Maybe, I should have listened, but maybe not! :)- fatboyz
- Post #7
- Forum: Meat Thermometers
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MASTER FORGE SBQ 5760 CU has an "H" in the TEMP area
It never had a temp today. When I turned it on, the H appeared and has stayed there. I have changed batteries on both the probe and the reader. Additionally, I have restarted it a couple times, no luck.- fatboyz
- Post #5
- Forum: Meat Thermometers
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MASTER FORGE SBQ 5760 CU has an "H" in the TEMP area
David it reads in degrees, it has been a great thermometer, today the H appeared for some strange reason.- fatboyz
- Post #3
- Forum: Meat Thermometers
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MASTER FORGE SBQ 5760 CU has an "H" in the TEMP area
My Master Forge has always worked great, today with 80 lbs of butts on the smoker I get an "H" in the current temp area and can not figure out how to fix it. Any ideas? Eric- fatboyz
- Thread
- Replies: 9
- Forum: Meat Thermometers
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Rollin A Fatty: My Version
I have never tried a fattie....but I will now!- fatboyz
- Post #141
- Forum: Fatty Sticky
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First batch of ribs with the 3-2-1
I forgot to take a pic, grrrr. Anyway, the cooker crept up in temp and the ribs were a little to done. The bones were falling out, and I need some firmness but in the ribs but I think the ribs while wrapped over cooked a little....oh well, that's how you perfect the process. There were no... -
First batch of ribs with the 3-2-1
I decided to try this 3-2-1 method today, looking forward to how the ribs turn out. I am 36 minutes from step 2....my mouth is watering just from the smell of the smoke. I'm going to put WV Apple cider in as my liquid, the anticipation is killing me. The hardest part of smoking is the... -
FINISHING SAUCE (for Pulled Pork)
hmmm, I have never tried a finishing sauce, but I guess I will now. I am not much for the vinegary taste of sauce so I am assuming this is just lightly added. I am not sure when I will smoke my next BB, but definitely gonna try this! thanks for the recipe and I didn't know Arizona had beach...- fatboyz
- Post #401
- Forum: Pork Sticky
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pulled pork
also remember when smoke the butt, it will hit a point where you think it is not cooking, the temp will stay the same for a bit and then it will finish. Just dont panic during this time. I forget the specifics of why it does this, but I just know they seem to all do that.- fatboyz
- Post #4
- Forum: General Discussion
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rib question?
macn53, those look great! I am sure they tasted as good as they looked!- fatboyz
- Post #7
- Forum: General Discussion
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Hello from Kingsland GA
image.jpg (124k. jpg file) Eric here from Kingsland, GA. The last town on 95 before you hit Jacksonville Fl... I am retired military and a small business owner. I started my Home Inspection business this year and looking forward to years of inspections. I have been smoking now for about...
