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Hey thanks for the compliment bones! They taste amazing when done right and are extremely easy to make. Let me explain what I mean by done right.
Some people deep fry there Taquitos which I think is a mistake when using "smoked" pulled pork. Reason being... I feel deep frying the meat takes...
Oh and BTW I did not foil for the first time ever, despite what the photo shows. I just put foil under the grate so no drippings got on my stove. I have to say this butt was more moist than the butts I have foiled in the past.
Hey sorry for the late response, just got around to checking this. I ended up pulling it off the smoker at 2:40 AM with a IT of 201°... Let it rest for about a hour, pulled it and let it cool. Once it was cool I stuck it all in a big zip lock bag and put in the fridge. Here is what I decided to...
So here is the deal. I currently own a cookshack 009 electric smoker. Purchased it last year used and have loved it so far. I now have the itch for a charcoal smoker. I came across this WSM, my only concern is what appears to be rust on the grates and some rust on the top exhaust vent. Not sure...
Well she's at IT of 187 right now. gonna pull at 195-200 so gonna guess it will be done in 2 hours at most. My oven only goes as low as 170 degrees, not sure if that is too high a temperature that will continue to cook the meat. Thanks for the response and advice!
Hi all, As the title states... I have a 8 pound butt in the smoker since 1;30 PM and it looks like its going to be done sooner than I thought. I have company coming for a BBQ tomorrow at noon. I know how to keep it warm in a cooler, only problem is I forgot I LENT MY COOLER TO MY BROTHER...