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Best way to infuse flavor when reheating over cooked pork.
Long story short I tried to cook a pork butt uncovered the whole time which was a first for me. I had to transfer it to the oven once 2a.m. rolled around and I was losing steam. I guess I overdid how long I cooked it because even though it had just reached probe tender in parts the entire thing... -
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What can I buy from the local grocer that’s good?
Thanks for all the help guys. I ended up with a handful of different flavors of brats and sausages each. Also one country style rib lol. I’m gonna throw them all on at 250 and go to IT of 165 on the sausages/brats and 198-203 same as butt for the country style. Thanks again! -
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What can I buy from the local grocer that’s good?
Sorry, I wrote this right before I went to bed so wasn’t very clear haha. Long day. I wanted to try smoking sausage as I’ve never done it and am smoking a shoulder uncovered so knew it wouldn’t be ready. That’s fine as I’ll eat it tomorrow and beyond but today I wanted to try sausage. There are... -
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What can I buy from the local grocer that’s good?
I’m smoking a pork shoulder all day tomorrow and plan on it going past dinner time. So, I decided I’d smoke something I haven’t tried before and do some kind of sausages or kielbasa or bratwurst or basically anything like that. The meat department at my local grocer is actually pretty good but... -
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Do I Brine a Boston Butt?
Wow! Thank you so much for the detailed write up. I’ve save this for future reference on my phone. I love you. -
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Best way to clean crap of concrete around smoker...
I did? Can you link to it because I don’t recall this lol.. I’m worried about my mental health if so.- FreddieKU
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Do I Brine a Boston Butt?
I find it interesting that you say 2 to 5° can make the difference between a good and bad butt but are saying temp ain’t as important. I’m not saying this to try and say you’re wrong, you’re obviously right, but I’m saying that’s why I freak out about using it because as you say 2 to 5° can make... -
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Best way to clean crap of concrete around smoker...
Hahahahaha I KNEW someone was going to comment on the outlet. Thanks for the shaming to get me to do it, will take care of it.- FreddieKU
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Best way to clean crap of concrete around smoker...
- FreddieKU
- Thread
- Replies: 11
- Forum: Blowing Smoke Around the Smoker.
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Do I Brine a Boston Butt?
That does remind me, I’ve seen people pull to rest at various temperatures from 190 to 205 because of varying thoughts and some people agreeing that the temp will continue to go up while resting.. so.. any concrete thoughts lol -
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Do I Brine a Boston Butt?
Exactly. People say it’s supposed to be like probing into butter or peanut butter. There should be very little resistance and yeah, just pull out the probe and check around for tenderness. -
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Do I Brine a Boston Butt?
Why do you say that? Why wouldn’t I want to save the drippings as a beginner? -
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Baby Back Ribs (a few diff smokes, including my best rack of ribs ever)
I spent a solid 30 minutes trying to get the membrane off of a rack of spare the other day, not being able to do it on baby back’s would be awesome but I guess I won’t chance it. -
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Do I Brine a Boston Butt?
Also, I’m not gonna have airflow problems with the butt being in a pan as opposed to on the grate am I? -
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Do I Brine a Boston Butt?
I want to try this method of putting a cooling rack in the pan as you described. I’m hesitant to put the butt directly in the pan because I’ve had so much liquid/droppings in my Kamado style smoker that isn’t the butt just going to cook in drippings for the first four hours before I foil? -
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Smoked My First Brisket: Success!
That is so much better looking than mine, my first one being the other day, that I am almost in disbelief. Great job! -
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Bad brisket chili
I figured this was going to be a thread about the chili being bad. Because that’s what would happen with me. :emoji_disappointed: -
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Attempting my first rack
St. Louis are just spare ribs that have been cut to look like the square racks you see commonly. The rib tips are removed. So just think of St Louis style as ribs with some of the work done for you. -
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Attempting my first rack
Can someone smarter than me, since I’ve never smoked a slab and tomorrow is my first, comment on what he said above about not buying St Louis ribs because no meat on the bottom? I thought St. Louis were supposed to be the best.
