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  1. hambone1950

    silly question about pork butts and cooking time

    I've read post by people who did 3 or 4 pounders and they seem to come out all right. I've never done one much smaller than 5 pounds , but it's all about the internal temp of the meat anyway. When it hits 200-205 or so , it should pull apart nicely. I would think a small hunk would cook pretty...
  2. hambone1950

    silly question about pork butts and cooking time

    James , what kind of smoker do you have? Also , I would second what njfoses said....crank the heat a bit. 250-275 will get you done quicker and your pork will come out great.
  3. hambone1950

    Beef Ribs ???'s

    Boy , they look excellent. I've done the too much salt thing myself....little extra sauce will smooth them out. Nice goin
  4. hambone1950

    Last minute Chicken Thighs

    Great looking chicken. For me , thighs are the new wings.
  5. hambone1950

    Louisiana Supreme Sauces

    I looked them up...they make hot sauces and marinades and some jarred peppers. They look legit. I'd try a bottle for a buck. Thumbs Up
  6. hambone1950

    What's your occupation?

    You are also a pretty funny guy. I enjoy your posts. Seems to me you're also pretty smart at smoking meats .
  7. hambone1950

    What's your occupation?

    Quite a few linemen on here , I notice. I was an underground cable splicer for many years. The bucket guys called us sewer linemen. I never was a pure trouble man , but we did on call nights at my utility. Rolled up on some nasty pole hits.
  8. hambone1950

    Beef Ribs ???'s

    yeah , like Dave says , that's in the ballpark. but if they are meaty , one of them is a meal if you have some filling sides , so its not outrageous per plate. serve them with garlic mashed spuds and a big ol ear of corn.    get you some nice crusty French bread too. a nice beer or a glass of...
  9. hambone1950

    Beef Ribs ???'s

    The big ones are back ribs , I believe. To me , they are not readily available anywhere except a butcher shop. My supermarkets that I go to only have them at the holidays when prime rib is popular like Xmas and Easter All beef ribs are good smoked . You will probably find short ribs with...
  10. hambone1950

    brisket price per lb

    I try not to go higher than 3 bucks a pound , but I am cheap ,I mean, frugal.
  11. hambone1950

    What is the difference?

    Brazing is like welding....only different. :biggrin:
  12. hambone1950

    pork butt

    Looks great. I used to do a similar method when I had my brinkmann bullet smoker. Always finished them in the house. It looks real nice , man.
  13. hambone1950

    Smoked pulled Pork

    Sure does. What kind of rig did you smoke it on?
  14. hambone1950

    Cutting "Notch" In WSM Drum For Temp Probe Wires

    That sums it up perfectly. Agree 100%. Nice job on the notch. Can't wait to do mine.
  15. hambone1950

    Split Chicken Breasts w/q-view

    Quote: so many people you talk to are squeamish about meat on the bone....they'll say "oh , chicken breast is so bland"..and you tell them to get the split breasts ...much better flavor....and you hear " eeww , I don't like chicken on the bone....too gross" ........give me a break..... buncha...
  16. hambone1950

    Cutting "Notch" In WSM Drum For Temp Probe Wires

    And see post #13 why the notch is a miles better way to go. I have a grommet on my WSM and once the wire is trapped in the grommet , you are out of options. The notch allows the probe wire to come out and be removed with the rack and set aside with no disturbance to the meat probe. Not trying...
  17. hambone1950

    Split Chicken Breasts w/q-view

    I really like the split breasts rather than boneless. Much more moist and flavorful. Yours look great.
  18. hambone1950

    Seasoning??

    That promises to be an epic BBQ bash. Hope it all turns out good for you. :grilling_smilie:
  19. hambone1950

    New Rig!

    Holy smokes! That is a behemoth of a smoker. Really cool.
  20. hambone1950

    Corned beef into pastrami

    Excellent. Juicy and tender. Dee licious. Love the point.
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