pork

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  1. A

    Foil wrap faster than paper?

    Hey everyone, the other day I cooked two racks of baby back to compare foil vs. butcher paper wrapping. 275 the whole time, wrapped both after 2.5 hours. After 1 hour wrapped the foil ones were pretty good FOTB (how I like them), but the paper ones needed another full hour. The cuts seemed...
    • abk
    • Thread
    • butcher paper foil pork ribs wrap
    • Replies: 3
    • Forum: Pork
  2. mdboatbum

    Pulled Pork on the fly!

    I'd bought about a 4lb pork butt on sale at the local grocery, brought it home and promptly forgot about it. It had been in the fridge for about 5 days when I remembered it, so I figured I'd better get it on the smoker. Wednesday night I seasoned it with a rub consisting of the usual brown...
    • mdboatbum
    • Thread
    • pork pork butt pulled pork pulled pork barbecue sandwich wsm
    • Replies: 6
    • Forum: Grilling Pork
  3. scrumtiousruckingBBQ

    Meat shopping in Europe

    Hello all, Just moved to Belgium with the military and am having a hard time finding quality beef. I’m shopping almost exclusively at Carrefour, but their cuts of beef are all very very lean and so far everything I’ve cooked has been a bit chewy. Anyone here have advice on where to shop for...
  4. alelover

    11th Annual Carolinas Smokers Gathering-September 27 and 28th 2024

    We'll be firing up the smokers, grills and the wood pile for another great weekend in the Carolinas. The last 10 have been really spectacular. So save that weekend for some great BBQ, good beer and good times. Check out the past 10 gatherings here. 1st Annual NC Gathering 2nd Annual NC...
    • alelover
    • Thread
    • bbq brisket gathering pork
    • Replies: 13
    • Forum: Events
  5. JustinLoos

    Pork Butt resting

    I’m smoking pork butts for my daughter’s 2 birthday party. I plan on smoking the pork the day before the party. Historically when I smoke meats I’ve always served them on the same day. Thus, I need advice on the resting period and rewarming. After the pork butts are finish, where and how...
    • JustinLoos
    • Thread
    • pork pork butt rest time
    • Replies: 13
    • Forum: Pork
  6. Zeke2024

    Slow-Cooked South Carolina Pulled Pork

    Slow-Cooked South Carolina Pulled Pork Ingredients 1 tablespoon onion salt 2 tablespoons sweet Hungarian paprika 1/4 cup packed light brown sugar 2 teaspoons chili powder ½ teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 2 ½ pounds boneless pork shoulder 2 tablespoons...
    • Zeke2024
    • Thread
    • pork pulled pork recipe south carolina
    • Replies: 4
    • Forum: Pork
  7. babydocsmoke

    Rub help!!

    So, I have two pork butts that need to go on essentially now. Getting off of work late on a Friday, and remembering now that I’m out of my favorite rub. So I’m at Walmart mercy, since my favorite barbecue hook up joint is closed. Any thoughts on the following? Just looking for a well-balanced...
  8. O

    New to this, please help. Pork scotch

    Hello! I am from Australia so some of our cuts are named different I think. I went to the butcher and asked for pork shoulder or butt and they gave me a pork scotch and said it was good for pulled pork. I’ve had it in the smoker 3.5 hours and it is not reaching a stall yet. It’s 5 pounder and...
    • oldsongs91
    • Thread
    • advice advice needed advice welcome chargriller help pork pork butt pork scotch smoker smoker akorn
    • Replies: 8
    • Forum: General Discussion
  9. K

    Smoked gammon/ham exterior very dark

    I have decided to make a gammon/ham for Christmas this year, so I made a test one recently and had some friends over for an early Christmas dinner. We call it gammon on my side of the world so I will refer to it as gammon from now on :emoji_grin: I used the equilibrium dry-cured method and...
    • Kyleblun
    • Thread
    • gammon ham pork
    • Replies: 6
    • Forum: Pork
  10. C

    Pulled pork for 45 people

    I am committed to doing pulled pork for 45 people on my Traeger timberline 850. How many butts should I do (or Lbs?) ?
  11. jjpiv33

    Need help - what's the best maple season

    Killed a good size boar this weekend. Got a request to do some maple breakfast sausage. I'm torn between AC Leggs, or PS Season. What's yalls opinion.
    • jjpiv33
    • Thread
    • boar breakfast sausage hog hunt maple pig pork sausage wildpig
    • Replies: 10
    • Forum: Sausage
  12. cronocide

    6 lb. butt smoked last night.

    I grabbed a small 6 lb. pork butt from Sam's the other day for a meal this weekend. I tossed it on the smoker at 225* yesterday about 1:30pm. It hit 160* internal about 7pm. I put in into a foil pan with a stick of butter and topped with foil. It finished at 202* internal temp when it was smooth...
    • cronocide
    • Thread
    • pork pork butt smoking
    • Replies: 4
    • Forum: Pork
  13. BXMurphy

    Finally, Top Round Perfection

    I haven't smoked a lot on the SmokeFire. My first efforts were discouraging and I'm trying to lose weight. Again. Top round was on sale and I had a hankering. I bought a nice four-pounder and rubbed in some SPOG. Wrapped in butcher paper, it went into the fridge for a good night's sleep. Next...
    • BXMurphy
    • Thread
    • beef pork roast
    • Replies: 19
    • Forum: Beef
  14. DinnerIsComing

    Apple cider vs. apple juice brine

    I was reading Jeff's "Smoked Pork Crown Roast" recipe (link). In the recipe, he instructs that the crown roast needs to be brined in "Apple/Honey Brine for Pork Crown Roast" and he gives that recipe as well. My question is how does the use of apple cider vs. using apple juice make a difference...
  15. beerich

    Pork Shoulder Rotisserie

    Well, bought a pork shoulder. Put it on the rotisserie on my Napoleon. Next time I'll take the bone out and truss it up tight so that it's even. Basted it with some Diana's Honey Garlic BBQ Sauce, every 15 minutes for the last hour. It turned out pretty good, for a cheap piece of meat.
  16. bmudd14474

    Pulled Pork for the nephew w/qview

    As the title says I cooked PP for our nephews birthday celebration. First off I hate people that work in the meat department when they think they are butchers but they are really stocking clerks. So I go to a local store to get some butts that are on sale. Found them but they weren't cryo packed...
    • bmudd14474
    • Thread
    • butt pork pulled pork
    • Replies: 25
    • Forum: Pork
  17. gmc2003

    Pork Tenderloins - Kettle Style

    Well, another week of vacation has arrived, and with it came New England's version of Texas weather. 90+* heat with high humidity. Needless to say, the beer pole got a good work-out. Let's start this thread off: Broke out a couple tenderloins for the Misses and I. One coated with...
    • gmc2003
    • Thread
    • beer pole charcoal baskets kettle pork tenderloins
    • Replies: 44
    • Forum: Pork
  18. N

    Pork Shoulder

    I defrosted a pork shoulder to check out if the firmware for my GMG is working for a longer cook. I have a mesh network at my house and it was a problem. I am on a prototype firmware and had to see how it works for a longer cook. I cut the shoulder into two pieces, I just wanted more surface...
  19. Daba's BBQ

    I am having a fire management issue while cooking today's pork butt - advice needed, please

    7/14 - 8:23 am EST Good morning everyone I am in the process of smoking a 5-pound pork butt. I placed it on the grill around 7 am after the temps hit around 275-285 degrees. It has now been cooking for 1 hour and 20 minutes. I am using three probes. One in the pork and the other two monitoring...
    • Daba's BBQ
    • Thread
    • fire management lump charcoal pork pork butt post oak temp temperature issues wood
    • Replies: 16
    • Forum: General Discussion
  20. scrumtiousruckingBBQ

    Hello! Or as we say down here in Florida, "Alligator hurricane tourist hockey"

    Hi all, Checking in from beautiful Seminole, FL. Moved down here with the military last year, and that's part of my serendipitous foray into smoking meat! I'm originally from Massachusetts, and growing up there meant that "BBQ" was burgers and dogs, steaks, and grilled seafood. The Army has had...
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