Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Quick clarification
I am not going to put my probe in until the 5th hour of my 8lb shoulder cook. If I put it in and the meat temp is say 130 my four hours start them correct? I realize I may be good tong no matter as the first .5 inches is already 140 right? -
over-nighter
How do you like your master forge? I am trying my first butt in mine tonight. -
My shot at redemption: pork shoulder take II
205 it is then but I am going no foil till rest period in the cooler. I am excited to take another run ati it. Think I am going to whip up the vinegar sauce and the mustard to see what I like best! -
My shot at redemption: pork shoulder take II
All, My first shoulder failed and ended up in the trash as I did not make the 140 in 4 cut. Of course it was only after this I learned that many don't put the probe in until the 4 or 5th hour (it make perfect sense of course). My 8lb 1855 brand shoulder is in fridge rubbed down and wrapped. ... -
San Diego Checking In
Very cool glad I am not alone. We should have more than 10 we have BBQ weather all year! Congrats on retirement. I only have 30 years to go! -
San Diego Checking In
Will check the e course. I read the entire 14 pages of the pulled pork stick....great stuff. -
First shoulder foil dilemma
All, I will be starting a shoulder at 10PM in my Master Forge propane with modifications (gaskets, upgraded water pan). I will be using my maverick so chamber and meat temp will be good to go. I want a good bark but also want it to be tender. I was thinking to foil it at 170 and then... -
San Diego Checking In
Hi All, Ian from San Diego checking in. Used to have a char griller with a smoke box but have moved to a master forge propane with a few upgrades. St. Louis ribs turned out great last week. At 10PM I am starting 8 pound shoulder....I would call my skill level slightly above newbie but all of...
