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First whole brisket and burnt ends
I made my first burnt ends a few weeks ago and I along with others thought they turned out great. I took the flat to an IT 160 degrees, pulled off the smoker and then cubed. I added a dusting of rub to the cubes, sauced them and then put them in my perforated pan I use for grilling veggies and... -
Need thoughts on my pork butt..cooking today to serve tomorrow
I agree with dougmays, reheating the pork by placing it in an air tight bag in heated water is a great way to do it. It is called Sous-Vide and you will not dry out the meat and it will hold an exact temperature for a period of time. Put a probe in the water and heat it to the desired temp and... -
MNF Wings & Such
Looks great, I am heading home now to fire up The Good One and grill some pork chops and chicken breast, wish I would have had time to smoke something...and most importantly.... GO PACK GO!!! John -
Woo Hoo!!! Wife and stepmom just bought me a slicer!
That is very cool...Great find!- bigjp
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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ADVICE, PLEASE ??
I have done it both ways and agree with Robert, leave it whole, reheat and pull tomorrow. When I pulled it first, stored it overnight and warmed the next day I thought the pork dried out a little. John- bigjp
- Post #4
- Forum: Grilling Pork
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2nd pork shoulder attempt...overnighter!
Looks great. I had the same thing happen to me this weekend, the bone in shoulder went in Friday at 7pm and I pulled it off Saturday at 10:30 with an IT of 195. Let it rest for an hour, pulled it and topped it with finishing sauce. It turned out great, loved the finishing sauce, it was my... -
Whats on your smoker this weekend?
I am doing chicken wings, pork shoulder and brisket for my sons 1st birthday party.- bigjp
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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First smoke coming up this weekend. Suggestions requested.
I have smoked shoulders and briskets together often and have always been pleased with the final product. When I first started doing briskets I pulled them off the smoker a little early and they seemed a little dry, if you are slicing it let it get to 190 IT. John -
Hello from NE
Hello All, My name is John and I am from Omaha, NE. I have been smoking on an offset firebox smoker for about 12 years and have just purchased a Good One Open Range to hopefully step my game up a little. I have mainly done pork butts and ribs but have started on briskets the last few years...
