Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tom02

    Brisket flats and pork butts

  2. 0703152243.jpg

    0703152243.jpg

    • tom02
    • Media item
    • Comments: 0
    • Album: Brisket flats and pork butts
  3. 0704151210.jpg

    0704151210.jpg

    • tom02
    • Media item
    • Comments: 0
    • Album: Brisket flats and pork butts
  4. Brisket flats and pork butts

    Brisket flats and pork butts

    • tom02
    • Album
    • Comments: 0
  5. tom02

    Brisket flats and pork butts

    Brisket flats and pork butts 4 hours in useing cherry and hickory
  6. 0703151517.jpg

    0703151517.jpg

    • tom02
    • Media item
    • Comments: 0
    • Album: Brisket flats and pork butts
  7. tom02

    Pulled pork pointers needed

    Cody I Also use Apple and cherry.
  8. tom02

    Pulled pork pointers needed

    I usually rub and inject mine the night before wrap in saran wrap and rest in fridge. After on smoker when internal temp hits 165 or desired bark I wrap and put back on till 195 200.. You will have all the au jus u want inside the foil.
  9. tom02

    Getting ready for the morning!!

    2 hours in on the pork butt holding steady at 235
  10. 0522150848.jpg

    0522150848.jpg

    • tom02
    • Media item
    • Comments: 0
    • Album: Getting ready for the morning!!
  11. Getting ready for the morning!!

    Getting ready for the morning!!

    • tom02
    • Album
    • Comments: 0
  12. tom02

    Getting ready for the morning!!

    Got the day off nice 4 day weekend!!!! Smoking two 9lbs bottom rounds and two 9lbs pork butts for a party on saturday. Useing apple and hickory.. Pork buts are injected with apple juice brown sugar little soy sause and worcestershire sause. Bottom rounds just salt pepper and montreal steak...
  13. 0521151952.jpg

    0521151952.jpg

    • tom02
    • Media item
    • Comments: 0
    • Album: Getting ready for the morning!!
  14. tom02

    Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)

    I like to foil at about 165 I have done them both ways and really the only reason I foil is to speed up the process. I no for me not saying it's the right or wrong way but why would I spend 11 or 12 hours cooking when I could do it in 8 or 9 and taste the same. Just my opinion though
  15. tom02

    Any commerical rubs that come close to this?

    Killer hogs rub is very good so is sweet rub o'mine. I've tried the three little pigs rub but I thought it was a little salty
  16. tom02

    bottom round question???

    Im doing a 8 pound bottom round for a friend on saturday and he wants it shredded just like pulled pork. Ive read thats tough to do so i was thinking about letting it on the smoker four to five hours to get its smoke flavor and then putting it in the crock pot. Any suggestions?
    • tom02
    • Thread
    • Replies: 1
    • Forum: Beef
  17. tom02

    benefits of a charcoal/wood basket

    Thanks for all the responses anybody have one for sale...lol
  18. tom02

    benefits of a charcoal/wood basket

    I have a Oklahoma Joe longhorn
  19. tom02

    benefits of a charcoal/wood basket

    Can anybody tell me the benefits of useing a charcoal basket?
  20. tom02

    pork buts and ribs

    Sorry lol already pulled apart one of them and ribs are allmost gone. Def like the killer hogs rub better and this one i didnt baste
Top Bottom
Back
Clicky