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  1. 21pearl

    May have a problem! Please help....

    I have been reading a ton of these threads about smoking turkeys and stumbled across a couple of threads that people referenced the 41degree/4 hours to get to 135 rule.  I did not know about this until after I had thawed the turkey.  I may have violated this "rule".  My question is, if this rule...
  2. 21pearl

    Cook now, serve later?

    I am NOW cooking a bone-in pork shoulder for a dinner party tomorrow. I started it at 5:15 CST and it is just now to 130 degrees. I'm about to put it in the oven when it reaches 150 or so. What is the best way to serve it up tomorrow just as it was just coming off the smoker....Fresh? I...
  3. 21pearl

    Bone-In Pork Shoulder Smoke

    This is my first time to share anything here on the board. Special thinks to Meowey for the very informative post that I have tweaked to my liking. This is the third time I've done this and the previous two turned out great. I rub down the meat with mustard and my favorite rub. This time though...
  4. 21pearl

    Image help

    I've been around for a while now, I just haven't participated much as far as sharing info. Anyway, wanted to share a pic or two of what I had on the smoker but when I tried to attach a pic to a new thread the picture was too large for the forums to handle. 1.48 mb to be exact. Anyone know how...
  5. 21pearl

    Hello, from Enid, OK

    I have always liked to cook. I'm pretty good on the grill and many of my friends think many of my "creations" on the grill are the best. Not sure if that is the case, but I really like to cook things that involve a process. The more involved and the longer it takes the better. That being the...
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