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I Tivo'd a plethora of Alton Brown episodes at my girlfriend's place and he was doing an episode on Steak that I watched over the weekend.
He got a nice hot bed of coals going and then blew them with a hair dryer to get all of the ash off of the top and then threw down a flank steak right on top...
I live in Chambersburg - south central PA
I guess I didn't state my second question right.
What temperature should I let the shoulder/butt cool down to in order to pull it?
I am planning on doing my first but Sunday night to have ready for Labor Day. At my local butcher shoppe they have pork butts for $3.19/lb and they are around 6 lbs each. I was hoping for something a little bigger.
At the grocery store they have pork shoulders at around 9 lbs for $12-13. So...
I had projected that it would take around 9 hours. I ended up having to battle the elements because it became pretty windy about half way through the smoke and I had trouble maintainting my temperature in the smoker. So it took around 11 hours total!
Sorry it took so long for me to post, but here is the finish product. I ended up eating it for lunch with Dutch's Beans for 4 days last week. I loved it!
I just picked up one of those gadgets to a chicken with a beer can. I was just wondering what you guys would recommend for prepping the chicken. I was thinking about just putting alittle rub on it, maybe under the skin if possible. But would anyone recommend brining it?
I plan to smoke it...
Here is the Q-view so far. Today is the perfect day to be out smoking some meat! I got a wireless meat thermometer at walmart last night for $15. I calibrated it and it was 211 in boiling water so not bad. Brisket has been in for a little over three hours and is at 134 degrees.
Brisket with...
Thanks everyone for the input.
I had a feeling that was a little high in price, but the butcher shoppe I get it from is kinda on the expensive side but always great quality.
Can't wait for tomorrow morning to roll around!!
Well last night I went to the local butcher and picked up a six pound brisket for Saturday. I rubbed it down and it is currently in the fridge, I am sick with anticipation. I had a couple of questions that I haven't really settled on for myself, and I know everyone has their own method but I...
Cabela's Stainless Vertical Propane Smoker
I am looking to upgrade from a generic version of the ECB that I got at Kmart to a cabinet smoker with propane. The Smokey Mountain Big Block sounds a lot like what I want but I can't locate one. I called Bass Pro Shop and they have one in stock that...
I would agree too. I have never made a fattie and am still trying to grasp the concept and I think a fattie FAQ sticky under the categorie would be helpful too.
I'm a greenhorn and I'm just taking a stab of what it is. But from my understanding a fattie is loose sausage layed out about an...
Thanks for the warm welcome.
I went ahead and did myself a favor and signed up for the five day E-course. I also purchased Jeff's Rib Rub Recipe and BBQ Sauce Recipe on Thursday. I still haven't received the recipes and I was just wondering if it usually takes a couple days to receive. I...
My name is Brian and I'm fresh to the meat smoking scene. One of my friends moved a couple of years ago and didn't want to take his smoker with him (it was in pretty rough shape - an old dome smoker). One of my other friends took it but we never used it. Last Saturday we were sitting around...