Recent content by smokinup

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  1. smokinup

    Easter Ham Suggestions

    We just bought a WES 40, and it;s all seasoned up.  Thought we would "christen" in by smoking our Easter ham in it tonight, or tomorrow morning. It's a Cook's 9lb butt-end ham, purchased at Kroger.  Have cherry wood chips. Need recommendations on smoking temp and time for it.  Thought that we...
  2. smokinup

    MasterBuilt Smoker

    We just bought one the other day.  Going to smoke our first ham.  Heading over to that forum to see how to do it... LOL
  3. smokinup

    A little worried

    I had finally pulled that 2nd butt last night, and and let it rest in the oven.  Didn't feel like pulling it right away, so I turned the oven on to holding temp and took a nap.  When I got up, I pulled it out and it was even more tender than Butt A.  So, I think that I have learned to A) not to...
  4. smokinup

    A little worried

    Thanks everyone!  I am confident that it got to temp in time, and I did not stick it in any way previous to cooking.  So I think we are good.  Butt B just came off the grill and is resting in my oven.  Butt A is still on deck. It looks like a good smoke and seems to be falling apart.  Will know...
  5. smokinup

    A little worried

    I may also add that when I moved them, I got a sampling of the fist butt.  It tastes fantastic, and my rub rocks!!  LOL
  6. smokinup

    A little worried

    Ok, WOW, here are the results: Meat thermo inserted all the way into thickest part of muscle, midway between bone and crust: Butt 1 closest to firebox:  160 degrees, I sis resist the urge to pull it though and instead moved it into position two. Butt 2:  150 degrees. They are swapped... or...
  7. smokinup

    A little worried

    Forgot to add, that it's been cooking about 8 hours thus far.  I have 2 butts in there actually.  They are the ones that come cryovacc'd from Sam's Club.  Total weight 17.6 lbs.  I have them in the center of the rig, with space between them.  Planned to swap their positions around at some point...
  8. smokinup

    A little worried

    Thanks, yes, I am using my small offset smoker, and going by the temp guage it came with. Haven't had this problem with it before.  I DO have it in a slighly different location, so maybe it isn't catching as much air?? I have not checked the meat itself yet, as I usually wait to do that until...
  9. smokinup

    A little worried

    Having a hard timekeeping the smoker at the right temp.  Started out great, but battle the temp monster most of the night, getting up and adding more fuel.  BAH! Anyway, can't seem to keep it above 200, and I need it at 225, for this butt. Should I just keep plugging away, or just thow out my...
  10. smokinup

    Peach Wood??

    Wondering if anyone knows where I might look for some peach wood? I tried Westlake Ace and they did not have any.
  11. smokinup

    Pork Chop recipe

    I like to marinate mine overnight in some of my favorite pepper jelly, mixed with some EVOO and Red Wine Vinegar. My favorite pepper jelly is a garlic and onion mix. I haven't tried this on the smoker though, just the grill.
  12. smokinup

    Tale of two butts and the apple wood guy. Heavy Qview!

    Yumm, looks great!!
  13. smokinup

    Butt and Turds Today - 1st try

    Ok here are some pics. These are the ABTs in progress: Here is the butt as I am shredding it: Here is a plate of smoked yumminess, ready to devour. Pork was moist and delicious. Nice smoke ring and yummy bark. At the halfway point, I had basted it with a little pineapple juice (because I...
  14. smokinup

    Butt and Turds Today - 1st try

    Yeah it gave me a little chuckle when I posted it. The butt is wrapped in foil and in the oven resting a bit. The turds are beginning to look yummy on the grill and I added a pan of beans next to them. Got lazy so just dumped them from the can to the pan, dusted with garlic powder and a...
  15. smokinup

    Butt and Turds Today - 1st try

    Got an almost 8lb Boston Butt on the smoker as I type, been on since 8AM. I slathered it in yellow mustard and rub (made up out of my head, hope it's a good one) and wrapped it in saran last night. This morning I added a bit more rub and placed it in the smoker. It's been rolling pretty...
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