Please Help!

[flatbroke]

Beautiful flowers you guys have set as the backdrop

 

[flatbroke]

We are sitting here at the PA gathering with a pork shoulder and beef sirloin roast spinning over the fire. What IT do we need to take these to so they are tender?

View attachment 465447

Is that an 1/8th cord in the picture?

 

[smokin peachey]

Dont know about the same fire cause this was an offset smoker post...

Are you sure your not under a burn ban there.... old tires included

Is cooking with old tires not recommended?

 

[smokin peachey]

Beautiful flowers you guys have set as the backdrop

It is a beautiful fall day here in PA

 

[smokin peachey]

Is that an 1/8th cord in the picture?

We got a cord here the rest is still in the trailer

 

[zippy12]

My son is getting you guys some descent splits!

 

[smokin peachey]

IH’s son enjoying a wing.

 

[flatbroke]

View attachment 465484
IH’s son enjoying a wing.

that is a nice picture

 

[bill1]

If it's not too late, I think your early answers were giving conventional oven temperatures, not center internal temps. Pull the beef at 135F for rare, 145 for medium. Pull the pork at 180 if you want to slice it hot, pull at 190-200 if you want to make pulled pork from it. Remember after you remove a large cut of meat the center will keep coming up in temperature while the outside cools down until they more closely equilibrate. Good reason to let it "rest" for 10 minutes or more after removing.

 

[zippy12]

there has been a disconnect here

Maybe they are eaten by a bear or Farmer farted!

we need to to get communication going again but not sure how!

No clue how the spit meat is going ot peachey getting ass-sulted by a mad elf

 

[smokin peachey]

**********UPDATE***********
We just ordered pizza. Couldn’t get the meat to the temp DanMcG recommend.

 

[zippy12]

awesome

 

[smokin peachey]

Duck tape.

Thanks for the suggestion but the tape melted into the meat. New flavor profile for sure!

 

[SecondHandSmoker]

Thanks for the suggestion but the tape melted into the meat. New flavor profile for sure!

But it does form a great bark too!
Don't use duct tape. It has to be duck tape.

 

[bill1]

**********UPDATE***********
We just ordered pizza. Couldn’t get the meat to the temp DanMcG recommend.

I was just about to self-righteously post a rebuke to all those who gave less-than-kind-and-helpful advice to Smokin'Peachey with what appeared to be his first-ever outdoor cook when I realized the guy's got 2000 posts. Wow, is the joke on me! Duck-flavored duct tape. You guys are too much.

I thought I only had to worry about this on April 1. Sheez, I hate having to laugh at myself. :-)

 

[IH 1026]

Wow, is the joke on me! Duck-flavored duct tape. You guys are too much.

Actually, the smoked duck was really good.

 

[smokin peachey]

I was just about to self-righteously post a rebuke to all those who gave less-than-kind-and-helpful advice to Smokin'Peachey with what appeared to be his first-ever outdoor cook when I realized the guy's got 2000 posts. Wow, is the joke on me! Duck-flavored duct tape. You guys are too much.

I thought I only had to worry about this on April 1. Sheez, I hate having to laugh at myself. :-)

Don’t blame me HalfSmoked put me up to this. Hahahahaha

 

[SecondHandSmoker]

Don’t blame me HalfSmoked put me up to this. Hahahahaha

 

[smokin peachey]

Actually, the smoked duck was really good.

pc farmer what was that ducks name? Your son was teasing your wife about eating her duck.

 

[pc farmer]

I have no idea what the ducks names were