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Pork Shoulder
Congrats. Hows it taste? I started out with with the same cut of meat. It's a good piece to start with. Cheap, forgiving and with the long day, you get to know your smoker fairly well. -
Florida style mustard sauce
I miss that stuff too. Used to get ribs that the old black guys from GA would sell at their bbq stands. I've looked at all the recipes here and it's either sweet baby rays style or Carolina mustard style. So have you finished with your recipe?- pollard
- Post #12
- Forum: Sauces, Rubs & Marinades
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Jeff's BBQ Sauce
Just made my first batch this morning. I'm going to have to do something else for me but my daughter loved it and I know my wife will. I like my sauce a bit more mustardy but not full blown Carolina style. I don't like most Chinese restaurant entrees because I don't like sweetness paired with...- pollard
- Post #12
- Forum: Sauces, Rubs & Marinades
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Horizontal/vertical WH smoker build
Spring has sprung, the grass has grew, time for outdoor cookin'. Got some latches put on and a couple of thermometers put in the lid and smoked a butt a couple of days ago. It looked kind of lonely sitting in there all by itself. So today I hit the grocery store and grabbed a whole pork loin, a...- pollard
- Post #25
- Forum: Smoker Builds
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PERFECT RIBS EVERY TIME! This really works!
I live in the boonies in flyover country so all that's available here for thermometers is whatever walmart and grocery stores have and that ain't much. My wife works at a retirement home as a cook and has brought a few home from work of this style. They're about a 5 second read. She says that... -
First smoke - advice
Ahh, yes, the stall. Seems my link broke. Prob because I didn't actually use the toolbar link thing, just pasted it. https://www.smokingmeatforums.com/search/1291577/?q=finishing&o=relevance&c[title_only]=1&c[node]=100 -
First smoke - advice
Butts are pretty standard and easy even if they do take a while. Most people smoke it unwrapped between 225-240f until they get the desired color(bark - approx 5-6 hours)) and then wrap it in double layer of foil. Smoker temp can then be kept the same or raised up closer to 300f to speed things... -
PERFECT RIBS EVERY TIME! This really works!
Well I know what I'm doing this weekend. Perfect Ribs. Just fired up the smoker yesterday for the first time this season and did a Boston Butt. Did a pair of butts last year. That's pretty much all I've done with the exception of a brisket that I took off too soon because I could no longer keep... -
Horizontal/vertical WH smoker build
I suppose. I watched a video from Yoder and he was looking for blue smoke puffing out about like my pic but I suppose it depends on how hot you're running.- pollard
- Post #22
- Forum: Smoker Builds
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Horizontal/vertical WH smoker build
Finished it up enough to do a couple of test runs, one with leg quarters and one with butts and briskets Managed to keep the smoke blue most of the time -- after some practice -- I'll be putting some door latches on before I use it again so I don't have to lean logs on it Did chicken for...- pollard
- Post #20
- Forum: Smoker Builds
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chicken.jpg
- pollard
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- Album: Horizontal/vertical WH smoker build
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Horizontal/vertical WH smoker build
Already got a stack in the center. 1st smoke is done.- pollard
- Post #19
- Forum: Smoker Builds
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Horizontal/vertical WH smoker build
Hadn't thought of the grease/creosote dripping down but I guess I'll do something for that.- pollard
- Post #17
- Forum: Smoker Builds
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Huge Boston Butt - 16lbs - how long or should I cut it in two?
Thanks for the tips on storage. I'm not smoking for gatherings, I'm bulk cooking. Wife works full time and I work at home as much as I can with two kids. They're old enough to reheat things pretty soon, hopefully be cooking most things. My food sealer bit the dust. Need a new one. -
Huge Boston Butt - 16lbs - how long or should I cut it in two?
Actually, I went ahead and opened the package, it is two butts. -
Huge Boston Butt - 16lbs - how long or should I cut it in two?
Nope, one big butt. Must have been one big pig. I'm thinking that with a hog/pig being that big, I might want to go low and slow to make sure it's nice and tender. I'm seasoning the smoker right now. No charcoal so I'm just using kindling to get started. Couple of sticks 1.5 inches in dia and...
