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  1. okie52

    2 recipes for marinade

    I was afraid of that... Anyway, I'll give your recipe a try. Worcestershire sauce instead of soy...?
  2. okie52

    Any jerky recipes that are similar to "Hard Times" jerky?

    Looking for a recipe/marinade that would be close to the flavor of "Hard Times" beef jerky.
  3. okie52

    2 recipes for marinade

    Does this have taste anything like hard times beef jerky?
  4. okie52

    What pellets

    I've been using B& B for a few years now and yes they are the rebrand of BBQ delight. They are well stocked at Academy stores in central OK and runs about $14 for a 20lb bag. Used to be $12 but still a good deal compared to other pellets I've purchased.
  5. okie52

    20 hour pork butt smoke

    I can't take credit for the injecting step I used as I was only following someone else's recipe but this step included: The pork was at 34 degrees when removed from the refrigerator as that was the temp of the fridge and it had been in there for 3 days. The injection consisted of soy, vinegar...
  6. okie52

    20 hour pork butt smoke

    Timing.   I was trying to get the pork to be finished smoking about 3-4pm the next day so it could go into the cooler and be rested by 5-6pm.  I started at 11pm the night before.  I knew at 225 it would be ready at about 11-12 the next day and that was too long for me to leave it wrapped in a...
  7. okie52

    20 hour pork butt smoke

    I  have an 18" Amazn tube as well as a smoke daddy big Kahuna and think they are both excellent products.  The smoke daddy will pack a punch but it does need tending every 1/2 hour to hour so overnight is not a good option.  The Amazn tube works well but I've found I still like the smoke flavor...
  8. okie52

    20 hour pork butt smoke

    Well the injection part was a first for me on pork butt but still the IT was over 200 degrees.  And I've injected briskets for a long time.  Generally I'll smoke them at 180 overnight and then take it to 225 after about 6 hours of smoking ( another unsafe temp by USDA standards) for the rest of...
  9. okie52

    20 hour pork butt smoke

    Well, on pellet smokers hotter fires often mean less smoke.  In fact, you won't see much smoke from a pellet grill above 300 degrees if they are using a PID as most of them have a bellows mode below 300 degrees. Generally the higher the temp the less smoke amount that is produced.  I would also...
  10. okie52

    20 hour pork butt smoke

    I think some are forgetting that the IT on this pork was taken to 200+ degrees. Most contamination resides on the surface. I appreciate the concern but I'm not going to follow all of the USDA guidelines on smoking or grilling. Here are just a few of them: So no smoking at 225...
  11. okie52

    20 hour pork butt smoke

    disagree.about low and slow and prefer it to faster cooks.
  12. okie52

    20 hour pork butt smoke

    Oh I'll smoke food between 160-180 for 1-2 hours often before cranking it up to 225 and plan on continuing to do so in the future.
  13. okie52

    20 hour pork butt smoke

    Well I was trying to time the cook to end about 3:30-400 pm the next day. I've heard the concerns about the low cook temp and I'll probably adjust it to 225 in the future to keep a safer "cook zone". However...fortunately the cook was without any damage and was fantastic in its results.
  14. okie52

    20 hour pork butt smoke

    I tried an injected brine recipe from another board yesterday.  I only gave the brine about 8 hours before I started smoking a 9 lb butt so probably not long enough for it to work its magic.   I started smoking it at 11pm at 160 degrees.  At 8:30am I turned the temp up to 225.  The IT was 138...
    • okie52
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