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Tri-Tip for 70 People
having a party for about 70 people on Wednesday and Tri-Tip has been settled on by the committee. I am going to reverse sear and have cooked them this way many times. The smoker is at my house and the gas grill is at the event. Could I smoke them at my house Tuesday evening to about 110 IT, pop... -
Brisket finished early how long in cooler is safe
I bought a 15 lb full packer and a 7lb pork butt to cook for my sons birthday party. I have a primo XL and set it up at 225 degrees. I trimmed and injected the brisket yesterday evening and it wen on about 8:30 pm. Planning on an hour and a half per pound should have had it done between 1-3 pm... -
Finishing sauce
Just finished a 12 hour no foil pork butt for a Super Bowl party tomorrow. Rest time is almost done and I am ready to pull, throw it in refrig to reheat and serve tomorrow afternoon. Should I add Soflaquer's sauce now or after reheat tomorrow? I will post a few pics of Qview and rub recipe in a... -
Tri tip done way too early. What should I do?
I put 3 tri tips on about 11:30 today expecting them to finish about 3 or 4 pm. However they are done and its 1:15. Not going to eat them till about 6 I pulled them at 140 IT. They are in foil pans with some aus jus in a cooler for an hour. I am planning on searing them up on the grill before... -
Brisket Tips
Hello, I am going to smoke a brisket on Sunday. I have an 8.4 LB flat to get ready tomorrow. Anyone have any special tips to deliver that brisket that is above and beyond? I have only done a few but that was prior to all the mods I did to my offset so hoping this one will be great. I am cooking... -
1st Butt Q View
Hi All, Put my 1st pork Butt in at 11:30 pm on Sat night. I just ordered an AMZN pellet smoke generator but was having issues with it staying lit. I think it was due to airflow in my smoker as it would burn fine outside however when I placed it in my smoker it would go out. I converted my... -
Hey All
Just wanted to drop a note to say hello. Been smoking on and off for about 2 years, not as often as I'd like as I don't usually have a full day to dedicate to it but I make it happen whenever I can. This Forum is great and has helped me modify my Smoke Hollow 4 n 1 that has a horizontal fire... -
First Timer bacon questions
Hi all, I bought a 13.5 lb belly from whole foods and cut it into 3 slabs. I am using pops brine for 1 and dry curing the 2 smaller slabs as we speak. I wanted to see the difference in flavor, if at, between the two methods. I have a few questions though. 1: I vacuum sealed the two dry curing...- hebby
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- Forum: Hot Smoked Bacon
