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Brisket is done WAY too early...
So my brisket flat (6 pounder) is going to be finished way too early. I kind of expected it to get done a little early, but we’re talking like 8 hours early. Any tips for how to keep it from drying out, etc...? -
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Boston Butt stall...
It's an electric smoker, no mopping or spritzing. Dry rub and kosher salt before putting it in. -
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Boston Butt stall...
That certainly could be the issue. I have a meat probe that I bought specifically, but never really thought about the actual smoker temp. That's probably the issue. -
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Boston Butt stall...
Would it make sense to get the heat up to 270 instead of wrapping? I just don't want to dry it out, but at this point I'm not sure what to do. -
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Boston Butt stall...
I got a bone-in 9 pound Boston Butt. Put it in at 6:30 this morning cooking at 225. It got up to about 146 by 2:30 this afternoon. It is now nearly 10:30 and the meat is reading 159. I've gone through stalls before, but 13 degrees in 8 hours seems extreme. Should I just wait the darn thing out... -
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Smoking Buffalo style chicken wings for the Super Bowl...
Looking for some advice/recipes on cooking great buffalo style chicken wings for this Sunday. Any advice is greatly appreciated! -
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Smoking a pork tenderloin - question on time...
I'm smoking a pork tenderloin for a buddy. It's seven pounds but he split it in half, so 3 1/2 pounds each. How long does it take to smoke a pork tenderloin, and at what temperature? It's in a marinade that he uses quite frequently for grilling. I'll probably throw a dry rub on, and smoke with... -
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Question on smoking two different cuts of Boston Butt...
So I've got two cuts of Boston Butt. One is about five pounds, no bone. The other is about six pounds, bone in. I'm planning on putting the meat thermometer on the five pounder, and then moving it to the bone in cut. Is there any danger in doing this? Is there any way the bone in cut would get... -
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Brisket nearly finished...
You're amazing Al! Thanks for the quick reply. I smoked it as you had mentioned in a previous thread. 265-275. Seems as if it came out really well. Can't wait to dig into it later today! -
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Brisket nearly finished...
My brisket is nearly done, but I'm wondering the best way to store it. We're eating n about six hours, and my brisket is close to finished. Is there a good way to store it, so it doesn't lose any of it's flavor/tenderness? Should I slice it after it rests, and then wrap it in foil? I'm not... -
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Heating/Timing Issues with Boston Butt...
Thanks so much for the response. Do you have a specific dual probe that you find works well? I'd love to get one, there are a lot of options out there, and I'm not sure which would be the best option. Thanks again. I plan to participate more, what a great community! EDIT: Just wanted you all... -
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Heating/Timing Issues with Boston Butt...
Hello all: First time posting here, but I have been a lurker for a long time! So onto my dilemma (any help would be greatly appreciated). Yesterday I fired up my electric smoker and put in a four pound bone-out boston butt. Set the temperature to 225 degrees, which seems to be the basic...
