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A Stall.... AT 204???????
Actually i disagree. It hit 204 at 6:50 last night. That was only just over 9 hrs in the smoker. I have never seen a almost 8 lb pork shoulder finish in that length of time. So I do not believe it was pullable at that time had I pulled it off. It stayed stalled (dropped as low as 199) for 3... -
A Stall.... AT 204???????
And I forgot to mention, it was foiled and sprayed at 165. So it is still sitting at 199.9 as of now. -
A Stall.... AT 204???????
So I am smoking a 7.75 lb bone in pork shoulder. I did not probe it until the 4 1/2 hr mark. When I probed it, it was at 150. As the afternoon progressed it never hit a stall. I was taking it to 205. Well it hit 204 and then it stalled. I have never seen a piece of meat stall at so late a... -
cutting ribs?
Or you can get a couple of rib racks that hold them up on their side, then you can fit a ton in there. I personally don't like the racks, but I know others do. -
Pork Butt Time...Help!
Now you are thinking of doing this just to free up space, or to conserve time? If the latter, the oven will not finish any quicker than your smoker, and definitely do NOT raise the temps to get them done faster in the oven. Now if its just for space, the DOH, my bad. :) -
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Reheating Question.
Howdy folks. So tomorrow I am smoking up 4 pork butts for my niece's graduation party on Sunday. I am lookig for the best way to reheat it without drying it out, but there is a point or 2 to mention as well. 1. I will not have access to drippings. I have a traeger, and it is not really setup to... -
My take on mustard.
While I won't argue that mustard in a marinade could impart flavors, but I will stand by the statement that using mustard as a "rub glue" does not add any additional flavor and does indeed cook away. I have done 2 butts side by side, one with mustard as a glue, the other with just the rub. ... -
Crunchy Crust With 3-2-1?
If you skip the foil and just smoke all the way till done, with the rub, and a spray (I use apple juice and rum), you will get a nice crispy bark on the outside of the ribs. I just did 2 racks of pork ribs on Sat and 2 racks of babybacks on Monday, just as I described, and we got the nice barky... -
Brisket #1 - A Chronicle.
Well, I can't answer all of your questions. But I would shy away from the mesquite for a long smoke. Or maybe mix it with another type of wood to mild it down some. Mesquite is quite strong, and over a long smoke can actually make the meat taste too smoky. I only use mesquite on my grill, when... -
First Flat Happenin' Today
For slicing, you took it way too high. if you are going to go for the 190's, then take it to 200 - 205, the rest it, then pull it. If you want it nice for slicing, as others have said, take it off at 150 - 160, then rest it, the n slice it. Still looks good though, nice job. And you should... -
beef "clods"
Wow, cooking a 20 lb piece of meat on 400? Wouldn't that burn the heck out of the outside by the time it was done on the inside? -
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Anyone else notice how slow some pictures load in the posts?
There is a great free picture viewer called Irfanview. Its totally free. Resizing a picture is as easy as opening the pic, going to the "Image" drop down menu, choosing "Resize/Resample" and downsizing either by choosing a percentage to shrink it, or in pixels. For my phone pics I open, choose...- dasmoker
- Post #18
- Forum: Report Issues
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Anyone else notice how slow some pictures load in the posts?
Well just put a max size on pics and make them where they will actually fit in the area provided and not have to scroll down for 10 pics to get to the side scroller, then scroll back up to see the next portion of the picture, then down again to side scroll, then up again to look. its actually...- dasmoker
- Post #12
- Forum: Report Issues
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Whole Beef Tenderloin
God I wish I could actually see those pics and not just the first few inches of the left side of the pics. I really hope they fix this "feature" What I can actually see looks fantastic. -
Black coating
It sounds to me that you are just referring to the meats "bark". My pork butts come out looking black, but man, that bark is sooooooooooooo good. lol. You say the meat is perfect and tastes delicious. If so, the black you are referring to is the bark, and is sought after by us smokers. Enjoy... -
Planning my first overnight smoke...
17 Hours????? For pork butts? I could see maybe a brisket taking that long, but damn, I have never heard of pork butts taking that long. Glad I never encounter that. knock on wood. -
First Baby Backs ala' BBQ Champ's Technique
Do you not bring your meat to room temp before putting on the smoker? I do that all the time, so my meat sits out for about an hour anyway. The smoking/grilling process goes much better when itsa room temp meat, at least in my humble opinion. -
First Baby Backs ala' BBQ Champ's Technique
I am trying this method this weekend. What I find a little funny about the champs is how they stress to sprinkle the rub on and not rub it, yet they then proceed to basically RUB the brown sugar on which in effect rubs the rub on. lol. So I really don't think it matters if you sprinkle or rub...
