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  1. nbnorcross

    Danger Zone Question - Pork Butt

    Making pulled pork for my nephew's birthday party tomorrow. My intent was to smoke it the two nights before and reheat it on Sunday. I put the pork in last night (Friday) at 7:30 pm. Smoker temperature was 230 knowing I didn't want it to finish somehow in the middle of the night. Checked the IT...
  2. nbnorcross

    Are these Boston Butts?

    A coworker of mine has a pig farm and sends them to be processed. I need to smoke some pulled pork in a couple of weeks for tacos for my nephews party. I asked her if I could purchase a Boston Butt from her and these are two of what she brought me. They look different than the butts I have...
  3. nbnorcross

    Question about turkey breast thaw

    I posted this as a reply to another thread and was hoping to get a few more responses. The situation: I purchased two frozen 7-8 pound turkey breasts last Thursday with the intent to smoke Thanksgiving morning. At the time I was not aware of the USDA guidelines. I checked the breasts Sunday...
  4. nbnorcross

    Questions Smoking Turkey Breast - 2nd time

    I'll be smoking a couple of turkey breasts in my MES 30 for Thanksgiving this year. I did one breast earlier this spring and it was pretty tasty but have a couple of questions. I have 17 people coming, how many pounds should I consider purchasing? I plan on smoking both breasts (hopefully) at...
  5. nbnorcross

    Jeff's BBQ Sauce Replacement for the Worcestershire?

    I'm planning on doing a pork butt Friday for a meal Saturday using Jeff's rub recipe.  I am thinking about making the sauce but cannot use the required Worcestershire b/c some guests on Saturday have fish allergies.  Any thoughts on if the Worcestershire sauce adds much, or what I can replace it...
  6. nbnorcross

    Second Baby Back Smoking - Input Greatly Appreciated

    This afternoon/evening I commenced with smoking my second rack of BBs in the last two weekends.  My first try was an unabashed failure.  The rub last weekend was awful so I purchased Jeff's Original Rub in hopes of redeeming myself... The made the rub and coated the rack with the rub and...
  7. nbnorcross

    Lansing, Michigan

    Nick from Lansing, MI here.  I've had a smoker about three weeks, a Masterbuilt electric vertical smoker.  Looking for advice and help on best way to prepare the finest meats (and cheeses) in the land, as well as the best rubs to use.  Not sure what else to say as I'll probably be perusing these...
  8. nbnorcross

    Looking for a well balanced rub

    Meat smoker and BBQ message board newbie here, and I apologize if I've posted this in the wrong place. I purchased my first ever smoker about 3 weeks ago and intend on making some delicious treats, however I'm having difficulty finding a well-balanced (sweet, salty, spicy, savory) rub. I smoked...
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