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Sunday Pulled Pork
Ha! They do look extra clean. They were so globbed up with black gunk, I couldn’t bear putting Porky on them. I had to wipe them down. -
Sunday Pulled Pork
I picked up a 6lb pork butt on sale the other day, and decided Sunday would be a good day for pulled pork. I gave Porky a trim Saturday night before rubbing, wrapping in plastic wrap and HD foil, and chilling in the fridge until morning. Into the smoker at 240-260. I normally smoke butts... -
Pulled beef tacos!
I love tacos. They’re such a versatile food. These look fantastic. Nice work on the smoked chuck! -
Charcoal I don’t like
Yup. I just picked up a 30lb bag of Royal Oak lump at Walmart for $16.- PorkBones
- Post #6
- Forum: Woods for Smoking
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First time doing whole chickens
Spatchcock for sure. It cooks faster and more evenly. When you reach the target IT, I like to flip the bird over and place it on a scorching hot grill to crisp up the skin. That, and everything Richard just said! -
Charcoal I don’t like
I'm not sure what the problem is. Maybe it has lighter fluid added to it. I can't stand that stuff. I'm with B. Fire up the grill and throw some burgers, brats, etc. on there if you just want to get rid of it. If it affects the meat too badly, you're better off tossing it and getting something...- PorkBones
- Post #5
- Forum: Woods for Smoking
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Lunch Time: Turkey Sandwiches
Nice write-up. The turkey looks great! -
New to the forum new to smoking
Welcome! This place is full of great people with loads of advice and experience. -
Working (Smoking) at work. Is it really "work?"
Dude, that's a lot of meat and a heck of a rig! Looks awesome. -
Charcoal I don’t like
Out of curiosity, is it lump or briquettes? What problems are you having with it?- PorkBones
- Post #3
- Forum: Woods for Smoking
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First pork shoulder! With photos!
Awesome looking pork! I set both probes on my thermometer to 203, so I know it hits that temp in two places. I get consistent results. I always give it the poke test just to be sure. -
Rub Overnight
Same here. I always rub the night before and add more before it heads to the smoker. I do it with ribs and brisket too. -
Quesadilla burgers
Those look tasty! The zucchini looks fantastic as well. I'll be making these soon! -
Smoker pork tenderloin
Looks delicious! I'm diggin' that Frankenstein plate. I've got a tenderloin in the freezer that I need to get on the smoker soon. I always use apple and usually some hickory when smoking pork. -
Flank steak?
Thanks for all of the advice, everyone. I'm thinking I'll throw them on the grill over some raging coals and hickory. We all like our steaks rare to medium rare. So this seems like a good option to try. I do worry about it coming out rubbery if smoked. I might play it safe this time and forego... -
2nd Brisket Success!
Thanks! I neglected to mention that I did give it the poke test in multiple areas. It passed with flying colors. I appreciate the feedback and info. I'm not at all opposed to smoking unwrapped the entire cook. I just often don't have the extra time to wait out the stall. I'll be sure to try it... -
Flank steak?
Thanks for the marinade recipe. I'll be marinating overnight. I'm going to try to convince them to go for the carne asada tacos! -
Flank steak?
It looks like hot and fast is the way to go. The carne asada tacos sound awesome! I'll have to run it by the wife and kids and see what the consensus is; fajitas or tacos. -
Flank steak?
My wife just picked up some flank steaks. I was thinking of grilling them for fajitas. But, me being me, I wanted to know if I can smoke them as a stand alone piece of meat. Is this worth doing? Or should I stick with a hot grill and make fajitas?
