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  1. BackyardCarnivore

    I got a new smoker! Breaking it in with a pork butt.

    Shoulder looks good, and so do those cast irons!
  2. BackyardCarnivore

    25lbs PP overnight cook

    Those look awesome! Hope the birthday went well!
  3. BackyardCarnivore

    What precautions are you taking for Corona Virus

    I still do not get the mass stock up on TP :emoji_laughing: But the wife and I just stocked up on proteins more than we usually do to limit the trips to the store. We always keep lots of canned veggies and box rice and what not for sides. Also keeping a small stock pile of water on hand. I have...
  4. BackyardCarnivore

    Apocalypse Tri-Tip

    Forget about the short ribs that tri looks amazing! :emoji_anguished:
  5. BackyardCarnivore

    Pork Butt - Storage

    I have done this technique before but obviously it is recommended to pull it a few hours after you pull it off the smoke. General rule is butts take around 90 minutes per pound. I always start my butts around 3-4 AM if I am cooking it for dinner that evening. Happy Smoking!
  6. BackyardCarnivore

    UDS Built around ThermoWorks Billows

    Now this is a setup I can get behind!!
  7. BackyardCarnivore

    Dry ribs - foil last 30 min thoughts??

    No I was just going to suggest doing it a few times during the cook but if you are I am puzzled. I know you can never go wrong with foil though :)
  8. BackyardCarnivore

    Dry ribs - foil last 30 min thoughts??

    IT when I pull out to foil or IT to take them out to eat? I usually cook them for 3 hours exactly no matter what temp them foil them. When I take them out to eat I take them out at 195
  9. BackyardCarnivore

    Puzzled about my butts....

    I agree with jcam doing them at a higher temp usually limits the stall on the meat
  10. BackyardCarnivore

    Dry ribs - foil last 30 min thoughts??

    I think saucing and foiling would definitely eliminate the dry top spots on top but you could also spritz them once or twice to accomplish that.
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