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    P1060009.JPG

    • psycho dad
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  2. psycho dad

    Ham 2 Ways for Easter

    Here thay are rubbed & wrapped the night before
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    P1060008.JPG

    • psycho dad
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  4. psycho dad

    Ham 2 Ways for Easter

    looks like just a rub for ham #2. Stay tuned....
  5. psycho dad

    HELP--After 21hrs @225 the pork butt only reached 182 degrees, WHY?

    I alway cut a butt that size in half. 2 five pounders usually take 8-10 hours, plus you get more bark.
  6. psycho dad

    Ham 2 Ways for Easter

    Hey guys,  I have 2 smoked hams that I will be smoking for Easter. One will be Bourbon maple, a la jck danls 07 http://www.smokingmeatforums.com/t/117511/maple-bourban-ham-for-super-bowl Haven't decided what to do with the other one yet, maybe just cover with Jeff's rub. Anyone have...
  7. psycho dad

    Transporting Meat

    thanks guys,  I'll be staying at my brother's house and he has electricity (not a given in that part of the world).  I can probably hit his wife up for a pan hot hot water or maybe even a crock pot. I've done my share of manifold cookin when I had a boat, but I wont be tailgating this trip. ...
  8. psycho dad

    Transporting Meat

    Hey Guys,  I'm going out to Bristol in 2 weeks for the race weekend. I'm going to smoke a pork butt and maybe a brisket to take along. I need to smoke them Sunday, but I don't leave for Bristol until Thursday.  Should I leave then whole, or go ahead and pull the meat?  Also should I freeze the...
  9. psycho dad

    The Good, Bad and the Ugly!!! - Rainy Day Smoking!

    Hey Neighbor!  This was a crappy weekend, did a brisket in the garage with a fan blowing the smoke out. Great looking meat!
  10. psycho dad

    3-2-1 method - What are some alternatives to using apple juice as the liquid?

    I'm with retread, bourbon & apple juice. It also happens to be one of my favorite drinks I've also tried it with sour apple snapps
  11. psycho dad

    Smoking Pulled Pork

    I've never done a butt that large, I cut them in half. A 5 lb butt usually takes me 8-10 hours. I usually smoke at 225, but sometimes up to 250. I always plan to finish an hour early and hold in cooler longer if necessary.
  12. psycho dad

    MES30 Pulled pork and how much smoke.

    I prefer a light smoke flavor, so I use applewood and only smoke for the first 2 hours or so. I cut my own chunks that last about an hour.
  13. psycho dad

    I commited Hiway Robbery today!!!

    SCORE!  Nicework.  
  14. psycho dad

    1st Brisket, Not a good start

    Thanks big Casino, yeah, I do have a carport behind the garage, didn't think about it this morning. Lack of sleep I guess. That MES needs handles or wheels, its had to pick up without sloshing your drip pan.
  15. psycho dad

    1st Brisket, Not a good start

    Everything turned out great!  Meal was served on time (for once!), and boy was it good. I used Jeff's rub, spritzed with Jack Daniels & apple juice (I usually drink the leftovers). If anyone has not tried Dutch's Mahogany sauce, I highly recommend it. The meat was moist and tender and had...
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    P1050989.JPG

    • psycho dad
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    P1050987.JPG

    • psycho dad
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  18. psycho dad

    1st Brisket, Not a good start

    Well, I got everything moved outside, foiled the meat about an hour ago.  It did seem to get up to 160 pretty quick, took 2 more hours to get to 170 though. I'll be coolering it in about 20 min, then an hour and half till family gets here at 5. Looks like its going to be okay.
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    P1050986.JPG

    • psycho dad
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  20. psycho dad

    1st Brisket, Not a good start

    Hey Guys, I'm working on my first brisket, thing are not going well. I was going to smoke yesteray, but it was pouring rain. When I got up t 6:30 this moring it was raining again! So I slipped on my crocs and headed out the back door. When I got to the edge of the porch I lost traction and...
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