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  1. hoffa2651

    Reheating pulled pork

    I know reheating pulled pork the day after smoking isn’t the most ideal but I’m going to need to do that this weekend. Anyone have any good techniques to reheating and serving ?
  2. hoffa2651

    Knife Used to Slice Ribs

    Anyone have a knife they would recommend to slice ribs? I feel like mine isnt doing the trick as it isnt giving me a clean cut and ribs are kind of falling apart when I cut. Doesnt make for a good presentation
  3. hoffa2651

    Freezing Cooked Brisket

    Anyone have any tips on freezing and then re-heating cooked brisket? I know that its ideal to slice and eat fresh but anticipating a lot of leftovers and want to know if anyone has any tricks. Thanks!
  4. hoffa2651

    Keeping Pulled Pork Warm

    Thanks guys-Sounds like I need to be mixing with a finish sauce at the end. I knew I went to the right place for help!
  5. hoffa2651

    Keeping Pulled Pork Warm

    Appreciate the response---What about for more "high maintenance" customers that dont want to get their hands dirty and pull the pork?
  6. hoffa2651

    Keeping Pulled Pork Warm

    Hey guys Ive been smoking about 10 years and its been getting popular around the neighborhood to the point that people have been asking me to do some small catering orders. One challenge Im running into is that sometimes the people want the food dropped off like up to 2 hours before the party...
  7. hoffa2651

    2nd Time Doing Brisket

    You guys are right....I do the flat and want to do with the point attached. Thanks guys
  8. hoffa2651

    2nd Time Doing Brisket

    Only was able to find a brisket point(again). Still want to do a whole brisket but settled for this
  9. hoffa2651

    Brisket Question - Rest Period and Bark

    Hey guys stupid question but I imagine when you say you put it in a cooler you wrap it in tin foil and there is no ice in the cooler?
  10. hoffa2651

    WARNING! Be wary of meat purchased at BJ's Wholesale Club. My story....

    Thanks for sharing. I live in Massachusetts as well and will be sure to  beware of this!
  11. hoffa2651

    Newbie Question

    Hey guys Ive used my Weber bullet a few times and have made some good ribs. Now Im trying to really master the process. The biggest confusion I have is the beginning of the process. I use a chimney starter to get the charcoals going and then poor them into the bottom of the smoker onto some...
  12. hoffa2651

    Question on Chicken and a brine

    With brine should I always rinse off after its been sitting 12 hrs or so?
  13. hoffa2651

    Newbie from Mass

    Hey everyone Been grilling on gas/charcoal for the last 10 years and decided I was ready to try a smoker. Just purchased a Weber Smokey Mountain and tried it out this weekend. Found lots of good tips in other forums for smoking a chicken and it came out great. Looking forward to talking w everyone
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