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First Pork Shoulder
If you can do brisket, this will be a piece of cake. Really nothing more forgiving than a pork butt/shoulder. If you are pulling just be sure and take it to 203-205 before resting for an hour or two in an empty ice chest. Richard -
Small pork shoulder smoke (running update)
Looking great, keep the pics coming. -
OMG!! Sooooo gooood! I could die a happy man!
Man, that looks simply outstanding. Richard -
Spammy! a spam Fattie
I too have loved spam throughout my life, from child till now. However, the wife, on the other hand hates it as she was made to eat it a lot as a child. When we first got married we ate a lot of Ramen noodles and thought it was great when we had an egg or two to put in the soup. Oh, btw that... -
Beer of Choice when Manning The Smoker?
I am a vodka tonic man, when I do drink beer it is regular Coors. Richard- bear55
- Post #2
- Forum: General Discussion
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Cast Iron Cooking.
I have two cast iron skillets that are 38 years old. Received both of them as wedding gifts. They are simply great. Richard- bear55
- Post #32
- Forum: General Cast Iron Information
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Wall Street Journal article about the increasing popularity & prices of brisket.
This is so true and it also applies to flank steak. I can remember buying flank steak for $1.50 per pound not too long ago. It was $6.99 per pound last week at my store. Richard -
Small Brisket
I'd cook it low and slow at 235. I'd foil it at 165 and take it to 195-197, pull it and rest it in an empty ice chest for at least an hour. Richard -
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Green hand to SMF
Welcome to the forum. The search bar at the top of the page is a great resource. Have a question or a problem requiring an immediate answer? Simple search it. Feel free to post any questions you have and someone will be along shortly to help you out. Richard -
Here goes nothin' - 1st time smoking Chicken Quarters
You will notice flavor from the brine, the only way to find out how you like it is to simply try it. As to the rub, I would put some additional flavor on the chicken but not too much. this way you can determine exactly what the next batch needs or doesn't need. If you smoke them at 275-300... -
New to the Forum
Welcome to the forum. The search bar at the top of the page is a great resource. Have a question or problem needing an immediate answer? Simply search it. You may always post any questions you have and someone will be along shortly and help you. Richard -
Greetings from NJ
Welcome to the forum. The search bar at the top of the page is a great resource. have a question or a problem just search it. Richard -
Brisket cooked waaay too fast
I guess I've been lucky as I have done probably 10 briskets over the past 2 years and count on 1 hour per pounds plus 2 hours as an estimate. I always wrap at 165 taking brisket to 195-197. Richard -
Side Bacon, At Last
Looks great, I have a loin curing right now for Canadian bacon. Richard -
More brown sugar more bark?
I always use turbinado sugar. Imparts great flavor and wife's system tolerates this sugar better then refined white. Richard- bear55
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Too many choices... don't know which is best for me.
I own a Rec Tec and can cook 6 pork butts at the same time. I love the quality of the unit, the ease of use and exacting temps. The unit holds 20 lbs. of pellets making any overnight smoke an easy affair. The company is second to none in service, name one other company that provides you with...- bear55
- Post #2
- Forum: Pellet Smokers
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Need help ASAP - pork in over at 190? When could I take out? Is putting in cooler mandatory?
I pull my pulled pork at 203-205 and rest it for at least an hour if possible and 3 hours won't hurt. 190 will still be a bit tough IMHO
