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  1. tucker81

    Smoking 9 chuckies-Need Help!!

    I am smoking about 75 lbs of chuck roasts and 25 lbs of pork butt this weekend.  It has to be ready to serve around noon on Saturday.  I am pulling them for sammies and know the temps they need to be but I'm wondering if anyone has done some that are around 8 lbs each.  I am using Louisianna...
  2. tucker81

    Pork butt temp question

    I just posted a question in the beef section and I have the same question about a pork butt. What happens if you pull it off before the recomended temp, like about 175-180.
  3. tucker81

    Gonna try something different

    I wasn't thinking of different things you could stuff these bad boys with. Anyone ever stuffed em with buffalo chix dip. It sounds good to me and will be trying it soon. What do you guys think.
  4. tucker81

    Brisket on now-got a question

    I have a 4 lb brisket that's been on for 6 hrs. I just foiled it at 165. My question is why do you have to let it reach 190. What will happen if I pull it at 175-180. I do plan on putting it in the cooler for at least an hour. By the way I am slicing it not pulling.
  5. tucker81

    Hello from MN

    Hi everyone, just thought I'd check in and tell you a little bit about myself. I live in southeast mn near Rochester if any of you know where that is. I am new to smoking and am very interested to learn all I can. I've always loved cooking and grilling out. I just purchased a Louisianna...
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