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  1. coronaca92879

    Our Labor Day Pork Butt and Loin Back Ribs

    Looks good.
  2. coronaca92879

    My no foil butt experiment.

    On a second thought pork looks good, maybe I should add one with my brisket....
  3. coronaca92879

    My no foil butt experiment.

    I usually go no foil. Takes a little longer but oh well.
  4. coronaca92879

    Jeff's Naked Rib Rub

    Yea, it's good stuff.
  5. coronaca92879

    Jeff's Naked Rib Rub

    U get the recipe.
  6. coronaca92879

    WSM 22.5 vs 18.5

    I have both and u have to think about the ease of cooking larger cuts that the 22.5 offers. Better for brisket, ribs, large turkeys, multiple butts etc... Plus if u ever wanna add a rib-o-lator you need the larger. Water bowl sits higher above charcoal grate also.
  7. coronaca92879

    How did i mess up this pulled pork?

    Sometimes when my maverick is in a fat pocket it goes a bit crazy as the fat renders. What usually works to me is to probe another spot on butt, this also tells u how tender the meat is. To pull u want that probe to go in like a hot knife in warm butter.
  8. coronaca92879

    New Smoker from California

    Welcome from Bakersfield ca. The wsm is a good smoker. I love mine. Tends to run hot first 5 or so smokes.
  9. coronaca92879

    Today's Ribs

    Looking good!
  10. coronaca92879

    Correct my brisket quiz, with Q-view to come...

    Looks like point and flat. Don't remove fat in middle. I like injecting mine.
  11. coronaca92879

    Books on curing bacon.

    I want to do belly, but since reading site probably not need book.
  12. coronaca92879

    Books on curing bacon.

    Could anyone send me in the right direction of a book of curing bacon?
  13. coronaca92879

    WSM Temp Control Problems

    I agree with bama on almost no time with lid off.
  14. coronaca92879

    WSM Temp Control Problems

    My temp goes down when I remove my lid. Do you use you're water pan? I also run mine at 220* and make sure no foil or metal touches my probe. Is your wsm brand new? Mine ran hotter first couple of smokes.
  15. coronaca92879

    kobe briskets vs sterling silver prime briskets how much better are the kobe

    Does sterling sale ones that arnt pre seasoned? I wouldn't mind trying one.
  16. coronaca92879

    Southern Calif Smokers

    Corona ca here. But that's probably somewhat obvious. Lol.
  17. coronaca92879

    Beef chuck short ribs

    It's been a while but two phone calls lead to this smoke. A good friend I grew up with called me with his mom passing away today. We are both in our late 20's. Not a hour later a guy I grew up with who I consider family ran into my mom and called me. He mentioned "everything happens for reason"...
  18. coronaca92879

    Smoking a Pulled Pork.

    Yea most people wrap at 165.
  19. coronaca92879

    Pork Butt on UDS at 225 for 17 hours and still reading internal temp of 175!

    U should do when u can watch and keep temp consistent though.
  20. coronaca92879

    Pork Butt on UDS at 225 for 17 hours and still reading internal temp of 175!

    It's fine my butts that size take about 24 hours. I don't foil and I use ether my et73 or my et 732 in my wsm if u don't bake in foil takes longer to cook.
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