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Gas GRill help needed quickly! Craigslist
If the price was $2000 lower, that should have raised a flag.- megt123
- Post #8
- Forum: General Discussion
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First Boston Butt w/Q View
I would leave in any remote probe. The one I have is designed to take the heat and it keeps me from opening the lid. -
Boston Butt
Yeah and when Johnny Trig saw that he commented on how he never uses lighter fluid. Well who has won more competitions? I don't use fluid either. I use the time it takes to get the chimney going to do other things. Multitask. -
Boston Butt
You are correct about the vents. I had seen them on Amazon and thought I would try them. I did have to flatten them out, but they were cheap. I was just looking for a way to make an old barrell I had laying around into a UDS. With 4 coats of high heat paint, ss screws, one Weber rack a rib rack... -
Boston Butt
I don't know how. It just climbs sometimes and when I get to high I open the lid.After that smoke I did a 10 pound bottom round roast, a picnic and four small chickens for my birthday party. I put out the food (salads bread veggie trays etc) at 12PM and ALL of the BBQ was gone by 3'oclock... -
Boston Butt
- megt123
- Album
- Comments: 0
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Boston Butt
OK I did it. A 10.5lb Boston Butt. I put a nice rub on it and refrigerated it from 9PM until 8 AM the next morning. I am still fine tuning my UDS so the cook was between 350-375 and for about one hour it spiked to 400 degrees. It took a total of 61/2 hours. Every two hours I put on 3 parts Apple... -
Pork butt4
- megt123
- Media item
- Comments: 0
- Album: Boston Butt
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Pork butt3
- megt123
- Media item
- Comments: 0
- Album: Boston Butt
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Pork butt2
- megt123
- Media item
- Comments: 0
- Album: Boston Butt
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Boston Butt
I am going to use a nice rib rub I have. If I can I will post Q pics. -
Boston Butt
I didn't think so either. I saw a Pitmasters episode where the cook wanted to impress Myron Mixon. He injected peach juice in his butt. ( funny). After the judging ,all of the judges didn't like the taste of it. They said: I have never tasted anything like that before! -
Boston Butt
My UDS still has some leakage, so for me to do a cook @ 225 would be a very long time. I love BBQ, but I am going with 300 degrees. We'll see. Thanks SQWIB for the numbers. I will keep them on hand for the future. -
Boston Butt
Is it correct that when cooking around 250-275 it is 60-90minutes per pound? If so I will cook it a little hotter. -
Boston Butt
I am going to attempt a 10 lb bone in Boston Butt this weekend. I have a good rub, but does it have to be injected? I watch the Pittmasters and I have read articles. I do pork loins that are the size of a roast but I don't inject them and they come out moist. I am just trying to get some... -
My First Smoked Ribs
They must be some tough ribs. Mine are done in 4-41/2 hours.- megt123
- Post #10
- Forum: Grilling Pork
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Beer in the liquid tray?
Before I found this web site I had done two rib smokes. After I smoked the ribs for two hours I put a small amount of apple juice on them and then wrapped. Cooked for two more hours and done. When I opened the foil there was plenty of fluid on the ribs, so you really don't need fluid in the pan... -
Weber Smokey Mountain 18" or 22"?
Go with the 22. I have a UDS and it is as big as a 22 and I am glad I have the room just in case.- megt123
- Post #4
- Forum: Charcoal Smokers
