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Smoker Issue - Pork Shoulder in the oven?
Thanks for the feedback - really appreciate it. Kind of bummed as I have not done a Shoulder in quite some time, but figured it would turn out OK in the oven. Will have to get another one soon once the smoker is back up and running, think something plugged the line from the tank to the burner...- plugs
- Post #3
- Forum: General Discussion
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Smoker Issue - Pork Shoulder in the oven?
Well due to an issue with the smoker this am, I now have a 9 pound shoulder which has been in the oven for about 8 hours. I was a little sleepy when I moved to plan B and am now wondering if I should have done something different. I just threw it in the oven at 250 wrapped in foil. After a...- plugs
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- Replies: 6
- Forum: General Discussion
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brisket help
Thanks for the help, I was just confused with the time being so fast. Kids like the taste testers, hope it is good at supper! -
brisket help
Sorry about the multiple posts, doing this on my phone with a slow connection. I pulled it and wrapped after checking a couple locations. Trying burnt ends now. What is the best way to re- heat as we are not eating for 5 hours? -
brisket help
I have had it at 250 the whole time & no beef broth. I was planning on 12 hours strange. -
brisket help
I have had it at 250 the whole time & no beef broth. I was planning on 12 hours strange. -
brisket help
I have a 8 pounder that has been on for 4.5 hours and it is reading 190! Just checked the thermometer andit is reading good in boiling water. Anyone seen something like this go.so.fast? Any help would be awesome. -
Inject steaks?
Well, I decided against it for this go around. I do agree with some of you that steak does not typically need much messing with, which is why I left it alone. I may give it a shot on another day with a smaller steak and see how it goes. I'll let ya know when that day comes. Thanks- plugs
- Post #7
- Forum: Grilling Beef
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Inject steaks?
I was just thinking about the sirloin steak I was going to get ready for the grill tomorrow night. This is from a local grown cow we split with the family, so we were able to get all the beef cut the way we wanted (nice and thick) & it is the best way to buy beef as far as I am concerned. ...- plugs
- Thread
- Replies: 8
- Forum: Grilling Beef
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First Chicken and first Q View
This was my first Q-view and had to go to a moderator for review before it would post - sorry for the delay in the results. So smoked chicken - WOW! I'm not sure why you would ever do it any other way. I have been smoking pork and alot of fish, but I am now sold on chicken - I can't wait till... -
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First Chicken and first Q View
I put on my first bird at 4:00 today. Put on some EVOO, rubbed it with Lemon Pepper and a little Garlic Herb seasoning and then some melted butter over the top. Cut up a little Onion, apple and lemon to stuff it - just went with what we had in the house even though it may seem a little all... -
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Chicken little help
I am still doing my research, but was not thinking a brine for the first one. I am definatley open for input as I have the day off tomorrow and should be able to put some time in to make it work. -
Chicken little help
I have never smoked a chicken and am currently thawing one out for tomorrow, or Sat. It has been in the freezer for quite a long time - maybe a year or more... Seems to be looking pretty good with a little freezer burn around the wing tips. Anyone have an idea on if this is just to long for a... -
Final Smoked Salmon with recipe, instructions, and Qview
Very nice tutorial! I catch and smoke a fair amount of Salmon here in Michigan and many of the things you are doing are very similar to where I ended up, although it took a bit longer and was not nearly as well documented. I am curious about a couple things though, just for some additional... -
Fall off the Bone ribs question
All the advice is extremely helpful. I smoke a fair amount in the summer (a lot of Salmon) and and am obviously still learning. I have been trying to watch pullback and get a feel for the the way the ribs bend towards the end of the smoke to see how ready they are. When doing ribs for guests...
