Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by my87csx481
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Sorry for not getting back sooner. (Previous response was while at work, on break.)
Yes, I plan to foil at ~160, out at ~205 for pulling. I've always had good luck with foiling my ribs (modified 3-2-1 pork spares) and I foiled the last Butt I smoked and it came out excellent.
This time, I...
I'm also doing a Butt tomorrow....only my 2nd one....I used SoFlaQuer's finishing sauce last time, and will use it again this time. Good stuff.
No suggestions on the fat....sorry.
Thanks for the replies.
One last question, for now, I read in a thread on here to not stick the probe into the meat in the beginning. I know why (food safety reasons) but, how long should I wait? The roasts I have are about 3-4 pounds a piece.
Thanks again for the help.
I found a couple small eye round roasts in the freezer that I forgot about. I'm thinking about smokin' 'em for Memorial Day. Not sure on how I'd serve it...probably sliced for sandwiches...but I'm open to suggestions.
I could use some advice though. I've never smoked a roast before. I've...
I don't have much to offer. However, I smoked some pork spares around Christmas time for my fiance's parents. Everybody loved 'em except me. I could taste something bitter. I thought it might have been creosote. (I did put the meat on a little early, before the white smoke died down.) ...
Yeah, agreed....probably gonna' take me years to get through 'em all.
Thanks all for the suggestions. I didn't get a chance to smoke today but, I will for sure tomorrow. Had to cut up some trees and limbs that fell in the yard.
I've read tons of stuff on here and drooled over all the Fatty Q-view.
I'm gonna' smoke my first fatty today or tomorrow but, I have a few questions. Sorry for bein' a noob.
I've got it rolled and wrapped in bacon already. I know to smoke at around 225F. I've seen recommended ranges of 160F...
Thanks, and nope. I picked up a two pack at a local "wholesaler" meat market.
It's my version of Jeff"s sauce (and rub). Recipe for both is offered for sale on www.smoking-meat.com. Worth every penny.
I like Sweet Baby Ray's Honey Chipotle. Gonna' try that on a sandwich tomorrow.
I smoked my first pork butt yesterday....what a journey....went on the grate around 8AM Saturday, started resting around 11PM, pulled it around 4am Sunday morning after it (and I) rested for many hours (dropped to about 170F). Despite my inexperience and some weather changes throughout the day...