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Chicken thighs
As Oldschool indicated, you need a higher heat to get a crisp skin. Thighs can handle the high temps. Also, I have noticed that when I brine chickens I tend to not get as crispy a skin as non brined birds. Again, thighs can survive not being brined as dark meat doesn't tend to dry out as... -
Pork Butt: What Not To Do
Funny. I did pretty much the same thing on Saturday. Picked up a package of deboned shoulders from Costco, decided to cut them down to smaller sizes, cooked just below 300. Had just a little bit of trouble pulling one portion, and I chalked it up that part just not being as done as the rest. ... -
smoking a butt this weekend with q - view
I usually make a few different types of ABT at once. One of the ones I like best I use a horseradish white cheddar cheese. Try different things and see what your crew likes -
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First pulled pork on my new/used smoker
If you used didn't adjust the measured amount then yes, that is why it taste salty. http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart -
Fresh Butt...can't wait for Saturday
That in and of itself is the one thing that has kept me from trying charcoal. Weber does make an ash vacuum which I considered buying because I get weary dumping my kettle out, too -
Bitter Bark Pork Shoulder
1. Never used Meathead's rub but I hear it has rosemary and ginger in it which some may find bitter. Try a different rub. 2. Use a water pan under the butt to avoid burnt drippings. 3. Keep an eye on your smoke. It should be blue and barely visible. -
Fresh Butt...can't wait for Saturday
Just saw the Weber coal holders. How do you get the ash out of the smoker? That's what seems like the biggest hassle to me and has kept me from going the charcoal route. I'm guessing to that it would be pretty easy to hook a Pitmaster iQue up to one of the wheel vents. Now I'm getting intrigued. -
Fresh Butt...can't wait for Saturday
I think you mixed me up with the OP? LOL. Unless I have a 10 year old somewhere that no one told me about -
Mothers' Day Porkapalooza - Pulled Pork, Pork Shots and ABTs
Yep that's about right. Its all visual as you're just looking for doneness on the bacon. -
wedding catering. 70lbs of smoked meat.
It doesn't, just pointing out that you probably wont get an answer to your question on temp and time. The poster hasn't been on since 2011 -
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And here we go............................... :)-
I can be in Toledo in under 4 hours. A little heads up next time would be nice LOL -
smoked pork spring rolls
See what you did...............now I have to make this. -
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pulled pork help
And if you really want to blow some minds, do like Al said and make some Pork Shots or ABTs. Here's a thread of mine with step by step q-view of pork shots http://www.smokingmeatforums.com/t/162389/mothers-day-porkapalooza-pulled-pork-pork-shots-and-abts -
pulled pork help
I would err on the side of caution and overshoot on amount and I will tell you why. Most people (at least those who aren't from the south or never traveled there) have never really had authentic, smoked pulled pork. Usually they are used to something that's been cooked in a crock pot and... -
Smoking pork butt a week ahead of party
Reheating it in the smoker is fine. You will need to thaw it out the day before, put it in a foil pan and add finishing sauce. A few days frozen in a Ziplock should be short enough that there should be no worry on freezer burn. -
Buffalo Sauce Pork Ribs
- yotzee
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