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So I need to preface this post saying I know pork sirloin isn't the best candidate for pulling :) BUT, I have 2 sirloins and I've smoked and pulled them successfully before and I never can remember what temperature to take them to. For slicing I end up taking them off around 150 - will they...

If it does end up finishing early, how long can it safely rest in a cooler?

Alright then - I'll throw it all on at 10 tonight and if done early, cooler and towels it is!  Thanks for the advice and I'll happily take any other tips throughout the day :)

Hey guys, I'm having a BBQ on Saturday with the guests arriving at 4:30PM.  I have a 10lb brisket and a 10lb pork shoulder sitting in the fridge in one of my favorite rubs.  I know you need to go by temp instead of time, but when should I throw these guys on?  If I go by 1.5 hr/lb, I'm going to...

Turns out that my oven doesn't like to work below 200.  After dropping a few more degrees in temp, I took the internal of the oven and it was only 140.  I bumped it to 200 and they finished in about 2 hours. Now that they've rested, whats the best way to store them?  Do I need to wrap them in...

I just pulled them from the smoker and moved them to the oven.  I was having a hard time getting my gas smoker at a low enough temperature.  3 of them are venison/pork and 2 are beef.  I put a probe right into the center of 1 and it read 139.  I closed the oven door and now it has dropped to...

I have 5 summer sausages in my smoker right now and I was wondering the best way to take their internal temperature?  They are in fibrous casings and it seems like shoving the probe through the casing would damage its storage capabilities.  Any hints? Thanks in advance!

Turned out incredible.  Pulled it off at 151 and it rose to 156 while it rested for a half hour.  Super moist and tasty!  Thanks for the advice.

Alrighty - at 156 now after some resting off the smoker.  Once I unwrap the foil, I'll take some pics =)

So I threw a 2.3lb pork sirloin on about 4 hours ago thinking it wouldn't need anywhere near that much time to cook.  It is at 142 right now.  When is it safe to take off if I'm just slicing anyways?  It is wrapped in foil with some apple juice and sitting on my smoker at 250 right now.  Need...

I just started a second batch.  This time I went with slices of london broil that were around 3/4" thick.  It looks so tasty already that I want to snack on it.  I can't decide how many hours are required before it is safe to sample :)...

The outside is feeling pretty hard and the inside looks dark.  It has only been around 40 hrs though so I'm doubtful that it is actually ready.  Could that be possible?  I tried a small piece and it tastes pretty damn good.  Any assistance would be greatly appreciated!  I've been tracking the...

After reading the sticky about making biltong, I had to try it, as I'm a jerky-lover.  I built a box following several instructions and tips I read here and elsewhere, and put in my first batch last night.  I'm not sure if I just cut my meat too thin or if my conditions are too warm, but it...

Finally made my Biltong box and got my first batch in last night. http://picasaweb.google.com/paulfalor/BiltongTrial1 I still don't get how the raw meat doesn't spoil unrefrigerated, but I guess we will see :)

Thanks for the tips. I'm guessing it'll take them around an hour at 250?

If I'm aiming for the 150 range, it'll be done earlier than I was planning. Will it dry out if I leave it in the foil wrapped in a towel or something for a few extra hours to keep warm? Thanks for your response! Either way, I'm excited to know I'm getting something smoked this evening!

I just threw a nicely rubbed, 7lb pork loin on the smoker. My temp is about 225 right now and I'm aiming to keep it there. My goal is actually to pull the loin at the end, so I was wondering what temperature I should aim for. Whenever I've done a butt or a shoulder to pull, I always go high...

While I know that boneless skinless breasts aren't the best choice for the smoker, any tips/tricks to make them come out alright (time, brining, rubbing, etc)? I just found out some non-pork eaters are coming to my BBQ this evening and I want to make another smoky option. I have several pounds...

Well, the brisket is resting in the cooler now. I pulled off the flat at 198 and the point at 195. They smell amazing, but I'm exhibiting self-control and not messing with them until the juices have redistributed. I'll post some pics once I open the foil. They were on for around 10 hrs and...

Any more suggestions? The hickory and apple are soaked, the rub has been on for 24 hours, and I think it is about time to get this bad boy smokin.