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Pork Sirloin
So I need to preface this post saying I know pork sirloin isn't the best candidate for pulling :) BUT, I have 2 sirloins and I've smoked and pulled them successfully before and I never can remember what temperature to take them to. For slicing I end up taking them off around 150 - will they... -
Need advice - Brisket and Pork Shoulder - 10 lbs each
Hey guys, I'm having a BBQ on Saturday with the guests arriving at 4:30PM. I have a 10lb brisket and a 10lb pork shoulder sitting in the fridge in one of my favorite rubs. I know you need to go by temp instead of time, but when should I throw these guys on? If I go by 1.5 hr/lb, I'm going to... -
Summer Sausage - Best way to take temperature??
I have 5 summer sausages in my smoker right now and I was wondering the best way to take their internal temperature? They are in fibrous casings and it seems like shoving the probe through the casing would damage its storage capabilities. Any hints? Thanks in advance! -
Need quick advice
So I threw a 2.3lb pork sirloin on about 4 hours ago thinking it wouldn't need anywhere near that much time to cook. It is at 142 right now. When is it safe to take off if I'm just slicing anyways? It is wrapped in foil with some apple juice and sitting on my smoker at 250 right now. Need... -
My first attempt at Biltong
After reading the sticky about making biltong, I had to try it, as I'm a jerky-lover. I built a box following several instructions and tips I read here and elsewhere, and put in my first batch last night. I'm not sure if I just cut my meat too thin or if my conditions are too warm, but it...- pfalor
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- Replies: 2
- Forum: Making Jerky
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New to pork loins
I just threw a nicely rubbed, 7lb pork loin on the smoker. My temp is about 225 right now and I'm aiming to keep it there. My goal is actually to pull the loin at the end, so I was wondering what temperature I should aim for. Whenever I've done a butt or a shoulder to pull, I always go high... -
Smoked Boneless Skinless Breasts
While I know that boneless skinless breasts aren't the best choice for the smoker, any tips/tricks to make them come out alright (time, brining, rubbing, etc)? I just found out some non-pork eaters are coming to my BBQ this evening and I want to make another smoky option. I have several pounds... -
Brisket Advice - Cut in Half
Hey guys, I have been a long-time forum lurker and decided to give a brisket a shot. I have a pretty standard propane box smoker, and have had great luck with pork and turkey in the past. Before reading much, I cut my full packer-cut brisket directly in half, which I'm seeing now causes quite...
