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  1. scorchedporch

    Whats the most difficult, challenging meat/ food to smoke? Whats the easiest?

    http://www.wsj.com/articles/SB10001424052748704187604576289162282275474
  2. scorchedporch

    Whats the most difficult, challenging meat/ food to smoke? Whats the easiest?

    Assuming to get it right - Easiest:  Pork Butt Most Difficult: I'd say Whole Hog is the toughest, but most people are equipment bound and can't do that anyhow.  Now if you are talking competition, I'd say chicken.   But this is generalized, so I'll say brisket How's that for a non-committal...
  3. scorchedporch

    Tatonka Dust on the house!

    That is definitely some awesome stuff.  I order it in quantity so the shipping isn't so bad.  I go through it rapidly in the summer.
  4. scorchedporch

    Pork Butt for the Ladies Auxilliary

    Thanks Fellas, The meeting is tomorrow, I'll reheat and see how they get along with some real BBQ.  :)
  5. Pork Butt for the Ladies Auxilliary

    Pork Butt for the Ladies Auxilliary

  6. scorchedporch

    Pork Butt for the Ladies Auxilliary

    My wife is chairing the Stanford Womens Auxilliary charity event for the Lucille Packard Childrens Hospital.  She hosts the meeting at our house.  Twenty ladies.  We are responsible for the lunch, so I promised pulled pork sliders and beans and coleslaw.  I did the butts and the beans today. ...
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    DSC_0723.JPG

    • scorchedporch
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    DSC_0721.JPG

    • scorchedporch
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    • Album: Pork Butt for the Ladies Auxilliary
  9. scorchedporch

    Cooking a shoulder without foil

    I did two 7 pounders the other weekend and it took me around 11 hours at 275 without wrapping.  I'd figure 8 to 10...
  10. scorchedporch

    Oops! Accidentally left a salmon fillet sitting in the smoker over night!!

    If you didn't use any pink salt it wasn't cured.  Either way - 4 hours max between 40 and 140.  Throw it away.
  11. scorchedporch

    3 (2)- 2-1 no more

    I honestly try to not get too formulaic about it as there is no "right" way.  I keep saying foiling is a tool - because it is.  I will foil on occasion if I need to.  I prefer not to have to foil, but I certainly have nothing against it.  And at the end of the day, it's all about the way you...
  12. scorchedporch

    Question/Help with new Pit Barrel Cooker

    Yes. If you wait until the bark is set it should be fine. Don't go by temp as much as appearance and feel. Foiling is a tool to have but not part of a formula. I honestly think that this is where barbecue becomes more of an art and less of a science. Wrapping too early does the same to me...
  13. scorchedporch

    Two Butt Cheeks (w/ qview) - SFW

    They came out great after around 11 hours.  A long haul for sure, but worth it.  @smoking4fun - Can't wait to see what yours ended up like.
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    DSC_0718.JPG

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    • Album: Two Butt Cheeks (w/ qview) - SFW
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    DSC_0716.JPG

    • scorchedporch
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    • Album: Two Butt Cheeks (w/ qview) - SFW
  16. scorchedporch

    Two Butt Cheeks (w/ qview) - SFW

    I'm interested to see how it went, seeing I'm in the same spot.  I did the same thing with15 pounds of butt.  Injected with peach juice (from canned peaches), Worcestershire, sugar and salt.  Rubbed them down with prepared mustard and hit'em with Yardbird. Last Night: About 2 hours ago at...
  17. Two Butt Cheeks (w/ qview) - SFW

    Two Butt Cheeks (w/ qview) - SFW

  18. Butts.jpg

    Butts.jpg

    • scorchedporch
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    • Album: Two Butt Cheeks (w/ qview) - SFW
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    DSC_0712.JPG

    • scorchedporch
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    • Album: Two Butt Cheeks (w/ qview) - SFW
  20. scorchedporch

    Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)

    From my perspective, there's a need for another option.  "It Depends"  - if the bark is set early and you are happy with it, foiling at around 160 is Ok by me.  It'll help power it through the stall.  It won't take much more smoke anyhow and the bark won't suffer if it's set.  There are tons of...
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