Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. H

    Roast Pork Butt for slicing

    I was thinking about smoking a Butt for roast pork. Any suggestions? I was thinking 225 until the stall (160-165). Has anyone tried this?
    • Hntrss
    • Thread
    • Replies: 7
    • Forum: Pork
  2. H

    Roast Beef Tidbits on the Egg

    I cooked a choice Rump Roast on the egg tonight. 4 lb , 240 degrees to 132 IT. I used Bearcarvers method of bold worsterchire sauce , CPOG. I put some Hickory chunks (2) on the lump. Cooked perfect, juicy and tender, but between the Hickory and overnight coating it was a bit too Smokey ...
    • Hntrss
    • Thread
    • Replies: 5
    • Forum: Beef
  3. H

    3-2-1 question

    I have been making ribs on my large BGE for a couple of years now using the 3-2-1 method. I put cider, butter and some more rub in the foil. My problem is , when I remove them from the foil they always fall apart to a degree. Then when cutting more of the same. They are “too” fall off the...
    • Hntrss
    • Thread
    • Replies: 9
    • Forum: Pork
Top Bottom
Back
Clicky