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  1. S

    How do you smoke bacon?

    Ok, the end product is bacon but how do you smoke a pork belly? Is this even possible in an offset smoker? I can't fathom trying to manage the fire and keep the temperature that low. So how are you guys doing it? Does it require an electric pellet smoker?
  2. S

    Should I stop spritzing my butts?

    Sweet Baby Ray's for finishing sauce??? It's HARD to impress me with any store-bought sauces. And you're from South Carolina!
  3. S

    Critique my only method I've used for Boston butt smoking

    I feel I'm doing something wrong here...But let me say I'm not stating my finished product taste bad. I just want to hear opinions. So the main things I want opinions on is this: I smoke my meat on the rack but under it I have a drip tray with about 3 cups of Apple juice. I spritz the meat...
  4. S

    Should I stop spritzing my butts?

    I guess my thing is I don't know if I need to or not. Maybe I should ask if my method is right or wrong.
  5. S

    Should I stop spritzing my butts?

    I've always spritzed them with apple juice every 30 minutes and someone here suggested apple juice and apple cider vinegar 50/50. No complaints but I'm wondering if I should not spritz it at all? What is the benefits either way?
  6. S

    Salt, pepper, garlic powder, and onion powder is the best rub...Change my mind

    I've tried a lot of recipe rubs for pulled pork and all turned out to where I felt the rub took away from the meat. Since then I tried only salt, pepper, garlic, and onion. The outcome was much more traditional and just good pulled pork. Plus I prefer my BBQ sauce to complement the nice smoked...
  7. S

    Been smoking pork butt for 3.5 hours...How would you finish it for dinner tonight?

    What is crutch? I bumped the temp to 325 and we are at 196 degrees now.
  8. S

    Been smoking pork butt for 3.5 hours...How would you finish it for dinner tonight?

    Hitting a daggum stall @ 192 degrees! Come on Been sitting there for the past 45 minutes.
  9. S

    I might have found my problem. Bad wood?

    Well last time I did any smoking it was a Chuck Roast. I used apple wood. Well I only smoked it for a few hours and went to the oven. Well it came out tasting HORRIBLE! The flavor was just such a strong smoke flavor, even worse than dirty white smoke. I chalked it up to beef vs pork as this was...
  10. S

    Been smoking pork butt for 3.5 hours...How would you finish it for dinner tonight?

    My rack temp was 250-300, oops
  11. S

    Been smoking pork butt for 3.5 hours...How would you finish it for dinner tonight?

    Smoker is around 300-350 degrees. Just probed it and the butt is 142 degrees.
  12. S

    Been smoking pork butt for 3.5 hours...How would you finish it for dinner tonight?

    Well I took her temperature about 30 minutes ago and it was at 120 degrees. I need this thing pulled and ready to eat by 5pm. When would you pull it off, wrap it, and put it in the oven? And what temp should I put the oven at for a finish time around 5pm?
  13. S

    Sirloin Tips - Kettle Style

    Thanks! It would appear that I need one :)
  14. S

    Sirloin Tips - Kettle Style

    What is that, that you have your charcoal in, in your kettle?
  15. S

    What the heck happened? First chuck roast turned out badly

    Nope, wood was as dry as a nun on Christmas.
  16. S

    What the heck happened? First chuck roast turned out badly

    Yes that is what I did
  17. S

    What the heck happened? First chuck roast turned out badly

    This is basically how it went.
  18. S

    What the heck happened? First chuck roast turned out badly

    I don't fully understand this. There was quite a bit of struggling to keep clean smoke. My wood kept going out. I don't understand "not so much a fire". A coal bed wouldn't have kept my temps high enough
  19. S

    What the heck happened? First chuck roast turned out badly

    It's a cheap Amazon offset smoker. Was some Applewood I got in a box at Academy Sports. I had to use 2 chimneys of charcoal.
  20. S

    What the heck happened? First chuck roast turned out badly

    Well I've done 2 Boston butt pulled porks and the last one came out outstanding! So I had a very high bravery that my chuck roast would come out equally as good. I only smoked this chuck roast for 4 hours. There was a big stall at 145 degrees and I was running low on apple wood so I decided to...
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