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  1. newbeestl

    8 butts with q-view

    Thanks for all the props! I might try 3 smaller ones or 2 big ones. I could tell my MES was struggling to hold 240 when the meat was soaking up the heat. I have a feeling the connectors in mine are failing though so you might have better results with yours. I'm going to pull the back and...
  2. newbeestl

    8 butts with q-view

    With tips and tricks I'd gathered from here, I attempted my first big smoke this weekend for a party next weekend. It was a lot of work, but I think it's going to be worth it. I started with 8 butts rubbed down with Jeff's rub Thursday night. Total weight was 65 lbs. At 4:00 Saturday...
  3. newbeestl

    Refridgerate Butts and then pull?

    Bear paws look good! I'm going to order a pair of those.
  4. newbeestl

    Refridgerate Butts and then pull?

    Well, pulling while warm seems to be the way to go. I pulled it all yesterday after resting in the cooler for about an hour. I then put it in the fridge in some big containers. I took it out of the containers today and packed it in vacuum bags, vacuumed sealed it and put it in the freezer...
  5. newbeestl

    Refridgerate Butts and then pull?

    Ok, I'll pull it today. Shouldn't be a problem. What's the minimum time it needs to rest in the cooler?
  6. newbeestl

    Refridgerate Butts and then pull?

    Do butts need to be pulled before cooling down? I have some smoking now and I'm thinking about just putting them in the fridge after they rest in the cooler for an hour or two and then pull them tomorrow. Is that ok to do?
  7. newbeestl

    Pulled pork 7 days in advance?

    Thanks for all the input, freeze it is! I'll do a search as well, but what is everyone's finishing sauce? I'm not a huge fan of the Soflaquers.
  8. newbeestl

    Pulled pork 7 days in advance?

    Sounds good, that's kind of what I was thinking. 6 or so days might be too much in the fridge. I'm using electric roaster ovens for serving. After defrosted, you think it would be ok to just heat it up in those? There the kind that you put water in and then the roaster pan on top of the water.
  9. newbeestl

    Pulled pork 7 days in advance?

    I'm smoking bone-in pork butts for about 100 people the weekend before chow time. I've never cooked in advance before. Should I pull the pork and freeze it or just put it in a cold fridge? I've also read to pull it then freeze/fridge it and then shred it before reheating. What is pull vs...
  10. newbeestl

    Need advice and encouragement for July 3 smoke for 100+

    fatback, please keep us posted on how this turns out as I'm in the exact same boat for a party for late July. I'm planning on bone in pork butts. I was thinking about smoking the night before and simply cooler until I'm ready to pull it. It will all go into a huge roaster and simply kept warm...
  11. newbeestl

    Handle modification for Masterbuilt Electric Smokehouse

    What about a hand truck? That's what I use for mine because I have to go over some uneven terrain and casters won't work. Here is a link... http://www.harborfreight.com/cpi/cta...emnumber=96324 EDIT - I should've said the bonus with this one too is you can use if for other stuff too!
  12. newbeestl

    Smoke a fresh ham

    Has anyone simply smoked a fresh ham without curing it? I think I would like to try that before going through all the work of curing one. Seems to me that it would still be very good even though it wasn't cured. Figured I'd ask here first to see if anyone has done it.
  13. newbeestl

    Jackpot!!!!!

    Awesome! Quick question though, might belong in it's own thread..... What do people use to cut trees up that they're going to use for smoking? Chainsaw? That would get bar oil all over the wood. I wouldn't think using wood that has bar oil on it would be good. Any thoughts?
  14. newbeestl

    Baby Ray's

    SBRs rocks! We love the original and that's pretty much all I use. The local grocery stores usually put in on sale a few times a year for .99 per bottle. I load up then!
  15. newbeestl

    jeff's butt rub

    Yep, got mine immediately. Spam folder or something must've snatched it up.
  16. newbeestl

    Waffles

    Just got a waffle maker yesterday. I'm looking forward to hearing some recipes people like. Right now I'm just going to try the Bisquick one.
  17. newbeestl

    going whole hog, need a bit of advice

    The butcher can guide you along when you order the cuts with them. Do they cure and smoke there? I'd get both bacons and both hams cured and smoked. Keep the tenderloins whole. Bone in pork chops for all the backstrap. Keep the butts whole for smoking. Keep the picnic shoulders whole for...
  18. newbeestl

    Country Ribs and Wicked Beans - Q-view

    Looks damn good! How long and what temp did you run them?
  19. newbeestl

    Smoked Pork Steaks

    We've got tons of pork steaks around here so I buy them quite a bit. Always can get them for .99/lb or less when on sale. Much easier to get then bone in pork butt. Sooooooooo, I gave this a try over the weekend. Usually I just BBQ them on the grill. Did the 2-2-1/2 method at 220 degrees on...
  20. newbeestl

    Jeff's Naked Rib Rub

    Yeah, mine too! I really need to stay away from the crack pipe!
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