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  1. greely

    Weekend roll-call - whats smokin'?

    Smoked 2 slabs of ribs, 5 leg quarters, loaf of bologna, hot dogs, and meat loaf. Gonna eat good all week. Got a few pics. Will get a report up when I get a minute.
  2. greely

    Pulled pork ?

    Smoke to around 160-170, pull them off,chill in ice to 41, wrap in saran wrap or film then tin foil. When you get to camp put in oven at 200-225 and bring and bring to the temp you want. I have finished them in the oven at 360, but you need to remove the film and double wrap in foil.
  3. greely

    Need some advice for party planning

    I agree on the 3 butts is enough and 1 brisket and you will have left over. Vacupak left overs and freeze. When you take the meat off the smoker wrap with saran wrap. When you reheat wrap in foil, leaving the saran wrap. It will not dry out. I would also suggest cooling down quickly in a cooler...
  4. greely

    I got kicked out of Target

    That's a good one
  5. greely

    freezing pulled pork

    I usually just freeze them whole, double wrapped in heavy foil, then into a garbage can. Take out when ready, let thaw, and warm up in oven. Seems to hold the moisture better. I have froze it pulled and it does work just seems to be a little dryer.
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