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  1. image.jpg

    image.jpg

    • missourismoker
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    • Album: First time beer can chicken
  2. missourismoker

    First time beer can chicken

    I love my wife to death but I think she thinks smoking is an exact science. I am in charge of the main course and she does the sides and rarely do we get done at the same time. Oh well!
  3. missourismoker

    First time beer can chicken

    What temp would you all recommend pulling them at? 170?? Just checked at one hour and was at around 115.
  4. missourismoker

    First time beer can chicken

    Yes you can call me a redneck for using keystone but from what I hear it doesn't make much of a difference what beer you use so I will keep the good stuff for drinking. Had a curveball thrown at me when using the plate setter and grate combo didn't allow the lid to close on the BGE 128561. So...
  5. First time beer can chicken

    First time beer can chicken

  6. image.jpg

    image.jpg

    • missourismoker
    • Media item
    • Comments: 0
    • Album: First time beer can chicken
  7. image.jpg

    image.jpg

    • missourismoker
    • Media item
    • Comments: 0
    • Album: First time beer can chicken
  8. missourismoker

    First time beer can chicken

    Have been talking about doing the BCC for a while, time to get my feet wet. Went with two smaller birds. Rubbed one with plow boys yardbird, the other with McCormick chicken rub. I saw someone who plugged the neck hole with onion, to add flavor and try to trap more steam which sounds...
  9. missourismoker

    Rub doesn't seem to add any flavor to pulled pork.

    I agree with mule, I also add a little bit after I pull the meat. Not enough to overpower the meat, just enough t add a little spice.
  10. Smoked sirloin chili

    Smoked sirloin chili

  11. missourismoker

    Smoked sirloin chili

    Snow and cold temps headed our way so I thought I would spend the day making chili. The recipe I have uses sirloin steak as well as hamburger. Great recipe for you meaty chili lovers like me, but I'm trying something a little different today. Usually I just brown the sirloin in a pan before...
  12. image.jpg

    image.jpg

    • missourismoker
    • Media item
    • Comments: 0
    • Album: Smoked sirloin chili
  13. missourismoker

    Super Bowl Butt

    Reed, you will probably sleep better than me tonight. Lol
  14. missourismoker

    Pork Butt for the super bowl! !!!!

    http://www.smokingmeatforums.com/t/177059/super-bowl-butt Threw it on right before 10:00.
  15. missourismoker

    Super Bowl Butt

    Ok, just threw her on. Hope the temp holds
  16. image.jpg

    image.jpg

    • missourismoker
    • Media item
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    • Album: Super Bowl Butt
  17. missourismoker

    Super Bowl Butt

    Ok, just threw her on. Hope the temp holds
  18. missourismoker

    Running commentary on my smoked pork shoulder

    Ok dumb question here, but I have seen this referenced a couple times now. It is about injecting or using a temp probe early in the cook. What is the concern if you are cooking to an internal temp above where bacteria can survive? Still kinda new to this stuff but I'm kinda puzzled by this.
  19. missourismoker

    Pork Butt for the super bowl! !!!!

    I'm putting mine on here in about 3 hours. First time going over night. Starting plenty early so I plan on having to warm it back up...unless I get into one of those crazy long Butts.
  20. missourismoker

    Pork Butt for the super bowl! !!!!

    Looking good! How you planning on warming it up tomorrow? You throw in oven?
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