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  1. mikelens

    Char Sui Shoulder

    Got to say; I really liked it. The Chinese 5 spice gives it a distinct flavor the we enjoyed. I want to try it on pork chops or maybe cut a shoulder into steaks. See if the sauce penetrates more.
  2. mikelens

    Char Sui Shoulder

    Went up to 180 with it; then let it rest
  3. mikelens

    Char Sui Shoulder

    Took it to 160 then wrapped with apple juice
  4. mikelens

    Char Sui Shoulder

    Wanted to try something different. Saw a post on here about Char Sui ribs. Made my own sauce & sank a skinned & boned shoulder
  5. mikelens

    Chuck Roast Timing

    Sammies,corn & slaw
  6. mikelens

    Chuck Roast Timing

    Pulled it at 203. Put in a cooler to rest for an hour. Pulled it & gave it a splash of the juices
  7. mikelens

    Chuck Roast Timing

    3 1/2 hrs at 225. Hit 160, now time to wrap with some of the injection poured over it.
  8. mikelens

    Chuck Roast Timing

    Thank you all for your input. Injected & rubbed. Ready to go in the smoker
  9. mikelens

    Chuck Roast Timing

    Hi all, I have a 4 lb chuck roast. Injected with beef broth, tamari & some rub. Looking to pull it & make some quasi Philly Cheese Steak heros with peppers & onions. Searching here,seems rub & smoke to 150 then wrap till 205 or so. What I couldn’t find was how long a cook am I looking at? I...
  10. mikelens

    SMF Pork Butt

    Followed the SMF pork sticky for butts. I did inject & let it sit overbite. Mustard, rubbed & Saran wrapped for a couple hours.
  11. mikelens

    Winner, Winner Chicken Dinner

    Congratulations! Job well done.
  12. mikelens

    Wanting to purchase a Pellet Smoker question

    I have a Grilla Silverbac. I've settled on a mix of pellets I'm happy with; so I'm not changing pellets. I live in New York & weather has been crappy lately. Pellets were in the hopper for a couple weeks when I went in for surgery; leaving the grill sitting for 4 more weeks. It sits out on my...
  13. mikelens

    12-14 lbs turkey Pellet grill/smoker temp?

    My understanding of pellet grills is there is little to no smoke after 300. At 335; I don't see anything happening as far as smoking goes. Then 195 is a definite temp to make rubbery skin. The recipe I use calls for about an hour at 205 for smoke flavor & desired color than crank the grill up to...
  14. mikelens

    Foiled Butt

    Dumb Question #633- When my pork butt hit 160; I placed it in an aluminum 1/2 pan & covered with foil. Is this the same as wrapping it in foil? Will it cook the same as if wrapped?
  15. mikelens

    Chef Jimmy J benched

    Rest, Relax & Heal. Look forward to the return of your full participation.
  16. mikelens

    Available pellets in Metro Deroit?

    Walmart around my area (NY) is clearing out Pitboss Comp Blend for $9 for 40lb bag. Use "Brickseek" site to check your local store
  17. mikelens

    Fresh Ham

    You called it! 4 1/2 hrs was all it took. Pulled at 142 ,wrapped it up & placed in the cooler. Looks like an early dinner.
  18. mikelens

    Fresh Ham

    I don't have the time or the room to use nitrates & make what you call a ham. Just wanted to roast pork. Concerned about IT & time.
  19. mikelens

    Fresh Ham

    I pulled a boned & tied 1/2 fresh ham out of the freezer. Just want to brine it in salt, sugar & spices for a couple days. It's about 9 lbs. I want to slice & serve. Was thinking 250 for 10 hrs or so till IT hits 145. Thoughts? I'm concerned about the safety of my cook.
  20. mikelens

    Clean up

    Depends on your personal preference. You can scrub it clean as new if you care to invest that kind of time,. I just clean the crusty bits off the shelves once cooled & that's it. Everything else is seasoning. Once the "seasoning" builds up too much you may notice some flaking. This you'll want...
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