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I based the 160° off of some of the recipes that I found in a couple books and online but next time I will definitely take it up closer to the 200° range where I do my pork butts. I also want to try to take on some bacon in the near future.
I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub.
Here is the rub:
-2 tbsp of...
That's a good looking meal. I've never even thought about putting the chimney over the side burner on my grill. Your post may have just made my next smoke a whole lot better and saved me some cleaning.
Great job
Heres my update on dinner tonight. The ribs and mac & cheese were awesome. I used the 3-2-1 method of smoking which resulted in some pretty good pull from the bone and great flavor without any additional sauce needed. After I pulled the ribs out of the smoker I used the leftover juices from the...
Those look like they have a nice skin on them and I am glad the meat cooked well for you for your first smoke. Next time to avoid the smokey flavor you should try using a more mild wood like pecan or apple. Hickory and mesquite woods tend to give a strong smoke flavor.
225 is a good temp to smoke the pork butt at. When it comes to wrapping, people have different opinions but my experience smoking my first pork butt a couple of weeks ago was very good and I wrapped from the internal temp of 165 to 190. I finished it off unwrapped for a short time until it hit...
After a busy week of final exams and work, I decided to relax this weekend and smoke some ribs, pork butt, and mac & cheese while watching the football games. I am smoking two racks of St. Louis ribs and the mac for dinner tonight while the six pound boneless pork butt is for a friend. Both...