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  1. moist

    Double smoked ham resting question

    So im doing two double smoked hams this weekend. One on saturday and another sunday. Neither dinners are at my house, but i was asked to bring something. My question is, how long can i safely rest each ham beforr eating? Both dinners are a 30 minute drive away, and i would like to show up a...
    • moist
    • Thread
    • Replies: 7
    • Forum: Pork
  2. moist

    Pork butt temp question

    Hey guys, so we're having a family BBQ today. I bought 2 bone in pork butts, each one was just under 8 pounds. I put them in at 11pm last night at 225. Stabilized the temp, then went to bed. Checked on them again, and the temp dropped to around 180. Got the temp back up to 230. It's now noon...
    • moist
    • Thread
    • Replies: 2
    • Forum: Pork
  3. moist

    Fresh ham

    Ok so I wanted to smoke a ham and didn't realize that my wife bought an uncooked, uncured leg of pork. I have no clue what I want to do with it. Thinking I might just use my rub that I use for pulled pork, throw the rub on it the night before, and smoke it around 225 until it hits around 165...
  4. moist

    16 lbs rib eye roast suggestions

    So my wife's family is having a camp out, and I got nominated to cook the roast. I'm bringing up my weber bullet, as it's the only thing we have that will fit the roast. My plan originally was to inject it with some beef broth, however I'm guessing it's gonna be close to 8 hours before it hits...
  5. moist

    3-2-1 ribs turned out a tad chewy

    I cooked up some St. Louis spare ribs today. Threw a rub on me last night after I removed the membrane, smoked me for 3 hours in my wsm, then foiled them with some brown sugar, honey, and some butter along with some apple juice in the bottom. Foiled them for 2 hours. Then I took them out of the...
    • moist
    • Thread
    • Replies: 8
    • Forum: Pork
  6. moist

    Weber thermometer way off

    So I went and got a new meat thermometer. Waiting until February to grab a maverick so I just grabbed another cheap leave in for now. Checked the accuracy in boiling water and it was real close. I've been having issues with meat cooking too fast and being a bit fatty at the end. Stuck the new...
  7. moist

    Smoked sirloin tip for French dip

    I picked up a 4.5 pound sirloin tip from the store. We are wanting to do some French dip with it. What's gonna be the best temp for this cut? I know I only wanna bring the IT up to about 135 before I pull it. Then I'm gonna FTC it for a good hour or two, then slice it thin with the meat slicer...
    • moist
    • Thread
    • Replies: 24
    • Forum: Beef
  8. moist

    Seasoning wood

    Hey guys, I have been using wood chips and very small chunks bought through retailers thus far. A friend cut down some alder trees so I snagged about 8 pieces, each about 2 feet long and 8-10" diameter. What's the best way to season this wood? My idea was to take a chain saw and cut it i to 2-3"...
  9. moist

    Smoking ribs the day before?

    I've gotten so spoiled with the taste of meat outta the smoker that I wanna have it so much! Only problem is work gets in the way lol. Would I be able to smoke a rack of ribs the night before, then throw them on the grill the next night when I get home from work? My wife doesn't wanna learn how...
    • moist
    • Thread
    • Replies: 12
    • Forum: Pork
  10. moist

    Pork roast too fatty

    The last roast I did had a ton of flavour but it ended up being too fatty. There was a lot of fat left over at the end. Was I cooking it at too high of a temp? I tried to keep it at 250. Also, I live in Vancouver and I can't find a boston butt. We have picnic shoulders which I usually do, and...
    • moist
    • Thread
    • Replies: 27
    • Forum: Pork
  11. moist

    Newbie

    Hi guys, newbie here. Just got myself a wsm and I've been trying it out fur the past few weeks. I'm from Langley, near Vancouver in bc Canada. Been reading a lot on thus forum so I decided to join.
  12. moist

    Difference between 5-10 degrees on a smoker

    Hi guys in relatively new to smoking. I got a bought a wsm for myself for Xmas because I love BBQ and I wanted to up my game a bit. I've been starting to get a hang of it, done a couple pork shoulders, some ribs, chicken and a sirloin tip. The last two (sirloin tip and pork shoulder) turned out...
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