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  1. smokin-q

    Question about reheating ribs.

    When I have left over ribs I just cut them into three bone pieces and vacuum pack, then freeze them. They are obviously fully cooked. To serve I just let them thaw then drop the vacuum pack into simmering water.
  2. smokin-q

    1st Pulled Pork

    Curious why you did not just leave it in the smoker until finished at 200-205?
  3. smokin-q

    smokin pork butts

    Put it in early, I have had them take 3 hours per pound. No need to foil, take it to internal temp of around 203* or when the bone gets very loose. IMHO, better bark without foiling.
  4. smokin-q

    HOW TO SMOKE A PORK BUTT

    This should be a sticky! How many time do we read: I put my butt on at 0600, it's now 9pm and it's not finished, we are starving, what should I do? I think that is the most popular post on the forum!
  5. smokin-q

    Fat side up or down?

    I actually prefer fat side off!  On the last one I smoked I cut the fat layer off. More bark, more flavor, more goodness. No downside at all...
  6. smokin-q

    Pulled Pork tips and tricks

    I inject AND use the finishing sauce. I think the injection really adds to the flavor during the long cooking time.
  7. smokin-q

    Meatloaf w/Q-VIEW

    I doubled it. I use about 2.5# for each. I put two slices in each bag because one is never enough! Heating in hot water in the bag works great.
  8. smokin-q

    Meatloaf w/Q-VIEW

    No problem at all. I hope you try it and post your results!
  9. smokin-q

    Meatloaf w/Q-VIEW

    See my first post above for the info. If you have any other questions I'll be more than happy to answer!
  10. smokin-q

    Much Ado about Brisket

    I think it's BS. Brisket is no more difficult than any other meat. I did one my 3rd smoke and it came out great. Go for it!
  11. smokin-q

    Meatloaf w/Q-VIEW

    Sliced, vacuum packed ready for the freezer.
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  14. smokin-q

    Meatloaf w/Q-VIEW

    Finished! I can't tell you how good the recipe is!
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  16. smokin-q

    Meatloaf w/Q-VIEW

    It won't be long...
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  18. smokin-q

    Meatloaf w/Q-VIEW

    Basting after 1.5 Hours.
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