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man you got that right. my daughter killed one last sunday and i like to have never got it up that hill. took me a hour and half to clean, quarter, and put in my cooler. been in frige and gonna process today. at 72 that might be my last also..
first of all what i do will probably void your warranty. but here goes. got mind from amazon for 175, i think, freight free about a month or so ago. i have been very successful with my ribs, boston butts and chicken. very good and very close to what i am use to down here in bar-b-q land. i...
i have been in north ms and sw tn all my life and love ribs. the way they cook em down here is where you have to chew on that bone like it was a ear of corn to get all the meat. read a lot of thread where the words "fall off the bone" are used and don't like em that way at all. need some advice...
well, it turned out just great. got up to 197 at 530. i let it rest for about thirty minutes while we got everything else going and it pulled just like it does in the videos i have watched. it was really memphis bar-b-q good to my surprise and delight. next time two to three hours earlier...
thanks j. i did wrap it in alum foil about a hour ago and turned the temp up a bit to 235. in the last hour we have now risen almost 10 degrees and hopefully i will be able to take it off and let it rest around 5 or 530cst. i for sure will put the next one on three hours early. live and learn...
put my first eva boston butt on at 6 cst this morning at 226.. it weighs 8 pounds. it got to 165 about noon and just now started climbing. now 172. is it anyway to judge about what time it may hit 200 i.t. a educated guess would help. also can i speed up the process without endangering the...
hi all. james is the name and west tennessee is my game.been surfing for the last couple of weeks and really like the way all you folks are willing to help. lord knows i need it. i was given a masterbuilt 30" smokehouse, i think they call it, by my children and have read many threads on using...
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