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  1. ncinflorida

    Turkey breasts in the smoke.

    I'm about to use your recipe tomorrow, wish me luck! My first smoked turkey (trying to perfect before thanksgiving!)
  2. ncinflorida

    Fourth pork butt Smoke.... Need advice

    Thanks for all the responses! Another question, using my maverick and tried to buy a second meat probe and plug it into the smoker input but wouldn't work. So I then used the smoker probe and inserted into the meat, does this work?
  3. ncinflorida

    Fourth pork butt Smoke.... Need advice

    Guys, I'm getting better by the week. Sunday is my big debut for a large group for the NFL games Sunday. I have two 8 pound butts, my gameplan is to put them on for about 24 hours, then pull them at 205, pull them apart, give them a quick spritz of vinegar then wrap in foil and put them back I'm...
  4. ncinflorida

    Smoking butt and chuckie at the same time advice

    You guys have thoughts on shutting down the heat at 205 but leaving in the smoker vs. Double wrapping and putting the cooler?
  5. ncinflorida

    Smoking butt and chuckie at the same time advice

    Timber! My savior last week, so am I
  6. ncinflorida

    Smoking butt and chuckie at the same time advice

    Thanks Eric, I'm at the 4 hour mark and the pork stalled at 160 while the beef is slowly rising but at 154, I plan to wait until the beef gets to 165 and then wrap and take both to 205 before wrapping again throwing the cooler for a few hours. Think makes sense?
  7. ncinflorida

    Smoking butt and chuckie at the same time advice

    So rookie smoker here, trying my third smoke and you guys helped a TON last week. Attempting a 3 lb pork butt and a 3 lb beef chuck at the same time. Using masterbuilt at 225 and trying for 2 hours per pound target before wrapping .Any advice on time and temp? Will the beef stall around the same...
  8. ncinflorida

    Smoking time and temp help

    Thanks JckDnls, that was my suspicion however I've quickly learned that assumptions are often wrong.
  9. ncinflorida

    Smoking time and temp help

    Timber, That's the problem I ran to both smokes, time management. Hungry crowd expecting it at a certain time and I didn't allow enough cushion. Let me ask you another question, if I smoke say 3 3 pound butts, should I use 2 per pound per hour rule based on 3 pounds or 9?
  10. ncinflorida

    Smoking time and temp help

    Vmastros, good advice. I'm learning that there are no rules, it's trial and error, and you have to practice. Someone on here said earlier 'it's done when it's done'. I think that's the best way to approach it!
  11. ncinflorida

    Smoking time and temp help

    Timber, it turned out pretty good but not quite perfect, I pulled at 195 and wrapped an hour and it was almost there. Next time I'm going to try 205 and two hours in the cooler. I appreciate all the help!
  12. ncinflorida

    Smoking time and temp help

    J Just pulled at 195 and through it in cooler... So an hour you think?
  13. ncinflorida

    Smoking time and temp help

    Alright so 195 now, pull or wait to 200 or 205?
  14. ncinflorida

    Smoking time and temp help

    Timber, it suddenly accelerated from 170 to 192 after stalling at 170 for an hour. So would you pull off at 195 or 200? Then how long would you lock it in the cooler?
  15. ncinflorida

    Smoking time and temp help

    It's 3.5 timber and and what you've said is perfect... It seems to me ( at a novice level) that 1/2 per pound isn't right, 2 per seems like it should be the right time, not 1 & 1/2.
  16. ncinflorida

    Smoking time and temp help

    Thanks Timber.... I guess I thought I could 'plan' the timing but have learned that it isn't possible... There's a reason the best guys out there make the best....
  17. ncinflorida

    Smoking time and temp help

    Also, first time using my maverick remote thermometer. Do you guys thinks it's reliable?
  18. ncinflorida

    Smoking time and temp help

    Thanks OSBbq, I'm a 'bbq snob' and am now trying to master my skills as a smoker. Very frustrating and trying to learning the process. My first smoke was terrible, tough and over cooked. So I've been reading the forums for advice and decided to join and post.
  19. ncinflorida

    Smoking time and temp help

    My second try smoking a 3.5 Boston butt in my masterbuilt, the meat stalled at 155 for a long while after 5 hours so I decided to go ahead and wrap it and put it back in and raise the temp. I can't get the the internal temp to move above 166 or so, I raised the smoker temp to 275. What should I...
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