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  1. meridianman

    2x 1.8lb Picnic Porks stalled at 190

    205 on the pulled 190 on the sliced. Next time will rest longer
  2. meridianman

    2x 1.8lb Picnic Porks stalled at 190

    I sliced one and pulled the other, the pulled was overly dry, the sliced not so dry but still not great. Maybe I should have let it rest longer, or maybe its just not as good as tenderloin or ribs. Any thoughts? It was my first time on this cut.
  3. meridianman

    2x 1.8lb Picnic Porks stalled at 190

    THanks for the help. At this point I don't really care, I'm hungry :) I've got two, maybe I'll pull one and keep the other going...
  4. meridianman

    2x 1.8lb Picnic Porks stalled at 190

    I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for 5 hours and I'm stalled at 190 IT. Is that safe to pull, rest and eat or should I just keep hanging on? I read on another thread to pull at 205 - 210. Any thoughts? I'm hungry :)
  5. meridianman

    Questions for the Picnic Pork Pros

    I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for almost 5 hours and I'm stalled at 190 IT. Is that safe to eat or should I just keep hanging on?
  6. meridianman

    Smoked Pheasant

    It takes a long time to pluck. But dry aging and plucking is the way to go. I found a great website for upland game, search "honest food pheasant" and you'll find it. Been really helpful for aging/plucking etc. so good. Can't wait for next time...
  7. meridianman

    Smoked Pheasant

    Definitely one of the best things I've ever smoked... After it was stripped my daughter says, "What's that?... Can I eat it?" (pointing to the tail), sure if you want to eat it. The picture is the result.
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  13. meridianman

    Smoked Pheasant

    Yeah me too :) My first pheasant of the year. Shot a Chuckar a few weeks ago that was great, but pheasant is my fav. My wife made a stew in a pumpkin as well. Going to be a delicious dinner :D
  14. Smoked Pheasant

    Smoked Pheasant

  15. meridianman

    Smoked Pheasant

    Shot this pheasant on Wed afternoon, plucked and dry aged for 3 days in the fridge. Brined for about 17 hours, drying and now sticking it in a Hickory Smoke. Smoking on the first day of snow! Going to baste it with Agave nectar to get a nice sweetness. Stoked! Out in the field  Posed at home...
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  19. meridianman

    Smoked Chuckar (Pheasant) question

    Thanks gentlemen. Just made the broth at this point. The bird was amazing though!
  20. Smoked Chuckar (Pheasant) question

    Smoked Chuckar (Pheasant) question

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