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pork-butt-10-11-2015-01.JPG
- drlchi
- Media item
- Comments: 0
- Album: Sunday Funday Butt
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First time pork butt tomorrow
Hey Lombardi, I don't trim my butts as the more the fat the more juice there's going to be and you need the moisture for long smokes, as with 7-10lb butts. I usually use cherry or pecan wood on my pork, always tastes great! Don't worry about how long it takes, leave it in the smoker until it... -
To rack or not to rack
I've used rack in the past, but only to conserve space; never really noticed a difference. I am with smokerjim, though, in that I lay mine flat so the juices run over and off rather than just down as with racks. I think it's a matter of personal preference. -
New Dyna-Glo vertical offset smoker
Make sure it's "high-temp" gel or tape...you don't want to smoke your meat with burning whatever that other stuff is made of. I got the 1/2" x 1/4" nomex tape which is wider than the other options I saw and it fit the doors great, almost perfectly. Just a suggestion. -D- drlchi
- Post #88
- Forum: Charcoal Smokers
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New Dyna-Glo vertical offset smoker
To add to moloch's comment...keep messing with the smoker and get some gaskets. A lot of people are using the putty/gel stuff but I used the nomex tape all around the doors and where the firebox connected to the smoking chamber...works great and definitely helps regulate the heat/smoke much...- drlchi
- Post #86
- Forum: Charcoal Smokers
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Shipping a Lang to Illinois
Hi All, Quick question, anyone ever ship a Lang 48 to Illinois? How much was the shipping? They offer a shipping quote tool on their site, but I'm not ready to buy just yet so I don't want to waste their time. If not, anyone know any Illinois manufacturers with comparable smokers? Thanks! -D- drlchi
- Thread
- Replies: 8
- Forum: Wood Smokers
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Pork Butt Fail
Quote: To cool it after it's done smoking I usually wrap it in foil and put it in the oven (oven's off), but if you have a cooler you can use that. Some people put towels over it too. Just let it sit for an hour before you shred it and it should be good! -
How much smoke?
Interesting...and I agree with mummel, we need more of these experiments! -
How much smoke?
Good luck at the competition! Take some pics and post 'em :) -
BBQ stuffed burgers w/ Q view
Was never a fan of stuffed burgers...but those looks frggin' awesome! I've got some left over PP from the weekend, you've pretty much forced me to try out your recipe! -
How much smoke?
Scientifically, people claim to know the threshold of when the meat stops absorbing smoke...but based on my personal experience I think it's really impossible to tell when and if meat completely "stops" absorbing smoke. Lately, I've been making sure there's smoke throughout my entire cooks and... -
Pulled Pork, first attempt, Happy All-Star Game!!!
Go for int temp of 205F...make sure your thermometer is not hitting the bone (if there is one). Also, let it rest for an hour before pulling or you'll lose all the moisture when it shreds. Can wrap I in tin foil and put it in the oven for an hour to rest, or a cooler if you have one...can wrap... -
Yesterday's Brisket
Yea I was trying for heavy bark....I guess I'll just have to give up some bark for some moisture. Thanks! -
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Yesterday's Brisket
- drlchi
- Album
- Comments: 0
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Yesterday's Brisket
Yo- Did a 5lb brisket flat yesterday along with a 7lb pork butt. Took 14hrs total for both to finish, one within 30min of the other. Used lump/briquette charcoal with cherry and pecan wood. Here it is after resting for an hour: Had great bark, was awesome! Here it is sliced: Tenderness... -
pork-butt-07-11-2015-01.JPG
- drlchi
- Media item
- Comments: 0
- Album: Yesterday's Brisket
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7-11-2015-brisket-04.JPG
- drlchi
- Media item
- Comments: 0
- Album: Yesterday's Brisket
