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7-11-2015-brisket-01.JPG
- drlchi
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- Album: Yesterday's Brisket
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Pork Butt Fail
Also...quit opening the door! You lose heat everytime you do that and it extends the cook time and most definitely adds to that rubbery texture you're trying to avoid. Looks good, though! Let her sit in there until she hits ~190 int temp, like others said, and then start probing it to see... -
Pork Butt Fail
Try to get it to internal temp of 200-205F...I pull mine at 205 and get great results every time. Post your entire process and some pictures, maybe we can help. -D -
Smoked Beef Tongue Q-View
Glad someone resurrected this thread or I would never have found it. Bump...anyone have any recipes? My interest is piqued! -
July 5th Butt (qview)
Whoops...misread what you posted. Nice work on the grill! -
July 5th Butt (qview)
I try to keep mine between 225F and 250F - I'd say I got an average of about 240F, which was pretty good to be honest (usually it fluctuates more). Final temp of the meat when it came off was 199F I think (never got passed 200F and my guests were gettin' hungry ) Have you tried to figure this... -
July 5th Butt (qview)
Thanks guys! I did mine on a mod'd dyna-glo vertical offset (pic is old, but you get the idea). Used cherry and pecan. I've noticed those who use a WSM or a UDS and those who use the rounded (barrel) offsets tend to get better bark than I do when I use my vertical, which has 90 degree angles... -
July 5th Butt (qview)
Thanks Bear! Here's how it turned out: I'll be making tacos and such with the leftovers all week. Hope everyone had a great 4th of July weekend! -D -
pork-butt-07-05-2015-10.JPG
- drlchi
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- Album: July 5th Butt (qview)
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pork-butt-07-05-2015-08.JPG
- drlchi
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- Album: July 5th Butt (qview)
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pork-butt-07-05-2015-05.JPG
- drlchi
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- Album: July 5th Butt (qview)
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July 5th Butt (qview)
- drlchi
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July 5th Butt (qview)
Decided to do a pork butt today as it was beautiful outside. Threw it on at 7:30AM CST. Just wrapped it about 20min ago, here's what it looked like: Nice bark...I didn't wrap it this time, it took 9 hours to finish. It's sitting in my oven right now, wrapped in tin foil, for another 45min... -
pork-butt-07-05-2015-03.JPG
- drlchi
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- Album: July 5th Butt (qview)
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pork-butt-07-05-2015-02.JPG
- drlchi
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- Album: July 5th Butt (qview)
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pork-butt-07-05-2015-01.JPG
- drlchi
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- Album: July 5th Butt (qview)
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Here we go again with Tri tip!
Oh man! Find some cherry filled pierogis and cook them the same wat but instead of butter and salt do butter an sugar, soooo good! Na zdowie! -
Here we go again with Tri tip!
Deep fried are definitely good. I usually boil mine then throw them in a pan with either butter or a little olive oil and brown them up. Then take em out and let butter melt all over the top. I love me some potatoe pierogis and any kind of meat. Here in Chicago we're spoiled as there's Polish... -
Here we go again with Tri tip!
That looks incredible! Glad to see other pierogi eaters too! I am totally making pierogis with my next smoke... -
New Dyna-Glo vertical offset smoker
Hi moloch...I think for your first run, which should be your seasoning run (no meat), fill her up all the way and let it burn. This way you'll burn off any oil on the metal and you can gauge how hot the thing gets, where smoke leaks out, etc. Once you season it and get a feel for how hot it can...- drlchi
- Post #64
- Forum: Charcoal Smokers
