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My first pork loin, a 3 pounder
I agree. Last one I did I removed at 160 or so. Juicy and tender, but not as much as I would have liked. Next time I will remove it about 150. You can lay bacon on top to help a little. I removed the bacon before serving. Baste, mop, or spray might also help some. -
Seems everyone is doing a butt.....me too!!
Lookin' real good flash. Hope you enjoy the fruits of your labor! -
Spear Ribs on now and having trouble, help!
If your smoker temp is 130, that is part of the reason your ribs are taking so long to cook. Aside from checking the rib temp, you can also use the tear test to see if they are done. You don't want the meat falling off the bones, or the bones falling out of the meat (unless of course you like... -
One more 1st butt thread.....
Timed it just right. Butt was ready for the cooler at 5 and ready to pull at 6. My first pulled pork, and it was delicious. My wife agreed. It was so tender, my 6 mo old toothless son could have eaten it no problem. Here is the Qview... I have never eaten cole slaw on a sandwich... -
bacon mushroom and swiss meatloaf
Mmmm Mmmm! Looks like a giant bacon, swiss cheeseburger. Makin' my mouth water! -
Can my brisket be saved?
You can use boiling water or ice water to calibrate. -
Didn't know which forum!
I'm waiting on my butt to rest right now. I've been drooling all day over this thing.. Let us know how everything turns out. Lookin' good so far. -
One more 1st butt thread.....
My butt was up to 196 and my pit temp was at 169, then it started raining real hard. Needless to say, I went out, grabbed my butt, and threw it in the oven. Finally got it up to 205 and in the cooler at 5pm for a 1 hour rest. Put my baked beans in at the same time so they will be ready when... -
Can my brisket be saved?
Do you know if your thermometer is calibrated? From my experience, 190 is a good temperature for slicing, but thin slices. over 200, I think you will begin to see the meat start falling apart like you describe. This is good for pulling or thicker slices. I have sliced my brisket too thick at... -
Mozzerella tomato/basil kababs w QVIEW
Tomato, Moz, and Balsamic... What a great combo! Looks great too.- babyback
- Post #6
- Forum: Side Items
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Seems everyone is doing a butt.....me too!!
They had other Texas Pete stuff, just not the mustard sauce. -
Seems everyone is doing a butt.....me too!!
That Makers Mark is some fine stuff. I actually treated myself to a glass about 4am this morning. -
Seems everyone is doing a butt.....me too!!
The Texas Pete and the Trappys were the two I couldn't find. I figured I could substitute something else, but my wife started getting a little impatient, so I told her I would just try another time. The recipe seems like it might make a lot. Does it keep well? -
One more 1st butt thread.....
I just foiled the butt a little while ago. Temp right now is around 175. Pretty sure we won't be having a late dinner. Smell coming from the smoker is so good! -
Seems everyone is doing a butt.....me too!!
Hey Flash, butt is lookin' good so far! I got mine on the pit as we speak. I wanted to mix up some of that Dirt Road Sauce you had mentioned before, but I had some trouble finding a couple of the sauces you had mentioned in the recipe. My wife was also anxious to get home, so Ill have to try... -
new from texas
Welcome to SMF. Temps refer to cooking chamber and meat. You generally want to keep the cooking temp low, say around 225 or so. The meat is done when it reaches a target temp, for example with brisket, slice around 190 and pull around 205. Some use instant read thermometers, and some use the... -
One more 1st butt thread.....
So far so good. This was taken at 7:30, the first time I opened it up... Added some coals and my temps went up. Had trouble trying to get them down to a reasonable level. I am right around 250 now and holding steady. I think I may try to get a brief nap. It's gonna be a long day, but I... -
One more 1st butt thread.....
So, I managed to get myself out of bed at 3 and had the fire ready with the butt on the pit by 3:30. Here is the first of the Qview. The first picture is the butt right after getting it ready. This is the first time I ever got up at 3 am to cook something. Something tells me it won't be... -
To brine or not to brine?
I've tried both ways, and found that brining definitely adds more flavor and moisture to the meat. IMO of course. -
1st Butt w/ Qview
Looks great. I can't wait to have a sammich of my own tomorrow evening. Enjoy!
