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Help! couple of questions on BONELESS Butts Qview added
- testar77
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Sandwich Throwdown Behind the Scenes. (First WSM Smoke TOO) Lots of Q-View.
Man that looks great! I just ate, and now I am hungry again! -
So I did the 3-2-1...
I am no expert either, but I would say that your temp was probably higher than your gauge said it was. I have done ribs on hot days when I had troubles keeping my smoker any lower than the temp you stated, and they still turned out moist juicy and delicious using the 3-2-1 method. I would get... -
Help! couple of questions on BONELESS Butts Qview added
Thanks again, I will let you know how it goes. T-minus 90 minutes until it goes in the smoker. Yes it's gonna be a long night lol -
Help! couple of questions on BONELESS Butts Qview added
Cool, thanks alot for the info. I really appreciate it. Hopefully I can make this one turn out ok. I am pretty bummed that I missed that they were boneless. Toby -
Help! couple of questions on BONELESS Butts Qview added
Crap! That's one of the things I was afraid of......... Thanks for the info. Do you think it would be beneficial to lower the temp back down once I hit the 140* point? -
Help! couple of questions on BONELESS Butts Qview added
I have only ever done Bone in Butts, and I accidently bought boneless butts yesterday. Didn't notice it until I cut open the package to get it rubbed out this morning. Is there a cook time difference or any other major difference in smoking boneless vs bone in? I am a little concerned about... -
First Baby Back Smoke
I applied a rub by Memphis Smokehouse the night before then wrapped them in Plastic Wrap. During the foil I used the brown sugar, squeezy butter, Honey, and a little sprinkle of rub. Then about 20 minutes before I took them out I put a THIN glaze of a BBQ sauce I made using the juices of a... -
First Baby Back Smoke
The plan was to go with the 2-2-1 method at 225*, but there was a time during the first 2 that the temps got higher than I wanted. So it really ended up being more of a 2-1.5-1 -
First Baby Back Smoke
So I went to the meat market I always buy my meat to pick up some spares to bring to a potluck........ They were out! All they had were baby backs. So I didn't really have much choice but to go with baby backs, short of getting my meat somewhere else (which I didn't want to test a new meat... -
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- testar77
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- Album: First Baby Back Smoke
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- testar77
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- Album: First Baby Back Smoke
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- testar77
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- Album: First Baby Back Smoke
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First Baby Back Smoke
- testar77
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- Comments: 0
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Rib rack question
Thanks for the help, I will definitely be giving it a shot.! -
Rib rack question
Has anyone used one of those racks that you slide the ribs in on their side? If so, do they work good, bad?......... I picked up another smoker today and while it is taller than my gosm it is smaller in diameter so I was concerned about putting 4 slabs of ribs in it when I can only put one per... -
GOSM Can't keep Temp low enough
Interesting idea of putting a smaller burner! Makes a lot of sense though, as there really isn't a point of needing it over 300 anyway! My goal is to get my new pit built over the winter, which I am pretty excited to get started on! I will look into that valve as well! Thanks!- testar77
- Post #5
- Forum: General Discussion
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GOSM Can't keep Temp low enough
This is my first Pork Butt, so am a little paranoid . lol- testar77
- Post #4
- Forum: General Discussion
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GOSM Can't keep Temp low enough
It hasn't been too big of an issue with most things that I have smoked, but I have a pork butt in right now and I am struggling with keeping the temp below 250*. Do any of you GOSM users have any tricks for that? Thanks, Toby- testar77
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- Replies: 9
- Forum: General Discussion
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No more 225˚. I'm a convert.
I cooked my first ribs on Father's Day. My smoker won't cook below 240-250. I cooked Pork Spares and used the 3-2-1 method at 245-250 (mostly 250) and they came out VERY good. Some of the best ribs I have had. I think there must be a huge amount of leeway when cooking spares. I was...
