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  1. burtess

    How do you get the skin crispy?

    Thats correct, do not foil. I never foil my butts and get a thick, chewy bark. I don't think you're going to get it "crispy" though. Burt
  2. burtess

    Pulled pork resting question

    I have wrapped pork butt tightly in foil, then a towel, and placed in a small cooler (another towel on top to take up air space) and rested for 5 hours and the meat was still "scalding" when pulled. I could not keep my hands on the meat for more than a couple of seconds without enough pain to...
  3. burtess

    Favorite wood for spares?

    For my pork cooks, both ribs and shoulder, I use a combo of oak and hickory. I find that oak contributes a very mellow but rich flavor to pork and use it as a base for most smokes. Burt
  4. burtess

    How many??

    All I usually use are picnics and the same formula for amount has worked for them. Picnics tend to be a bit dryer than butts after pulling. I would allow about 1.75 hours / pd if you run at ~230F. One thing that concerns me is that the package says "contains up to an 8% solution". This...
  5. burtess

    Spare rib and sausage BBQ with QView..

    This was my first try with the 3-2-1 method (I usually do it all dry) and I will surely reduce the foiling time for the next smoke (too fall-off-the-bone for me).... http://i6.photobucket.com/albums/y225/Burtess/Rib%20and%20sausage%20smoke%2007_26_08/102_5229.jpg Breast bone and baked potatoes...
  6. burtess

    To Spritz or not to Spritz?

    I don't spritz... Its on there for the duration untouched and un-looked-at (is that a word - I think not lol). The only thing I open the lid for is to do a quick meat temp check, and I don't bother checking for the first 75% of estimated cook time. I have spritz'd in the past and have not...
  7. burtess

    Spare rib and sausage BBQ with QView..

    Another example of our wacky Ontario weather this year.... now the sun is out, blue skies!! http://i6.photobucket.com/albums/y22...8/102_5226.jpg Burt
  8. burtess

    Spare rib and sausage BBQ with QView..

    WOW, and here comes the white stuff, hail that is!!!! http://i6.photobucket.com/albums/y22...8/102_5225.jpg
  9. burtess

    Spare rib and sausage BBQ with QView..

    Dang, started thunderstorming... http://i6.photobucket.com/albums/y22...8/102_5223.jpg Burt
  10. burtess

    Spare rib and sausage BBQ with QView..

    Doing up some spares and sausage on the WSM today.... going to keep the page updated as it progresses.... Rubbed the ribs with BRITU rub (reduced the salt content)... Meat going on...
  11. burtess

    Pork Butt Basics

    Qman, Here's what I do to answer your questions: Approx Smoking TEMP (The normal 225?) 225-235F Approx Smoking TIME (to complete BOTH of these babies) usually about 1.75-2 hrs per pound, so about 10-12 hours Approx WRAPPED time (away from smoke, if you guys suggest it, and if so, how long...
  12. burtess

    Question on trimming spares

    Check out this video: Burt
  13. burtess

    smokin chicken wings???

    Chicken I prefer to do at higher temps as anything lower than say 275F will result in rubbery skin. If you are doing the chicken with other meats that require lower temps, you can leave the skin on and discard it before eating. Either way, high or low temp, it should taste great... Burt
  14. burtess

    Burgers

    Mine perfect burger is a mix of lean ground beef, about 1/4 ground pork, finely chopped onion, chopped garlic, Tony Chachere's Cajun Seasoning, egg white to hold it together. It has to be big... A good kiaser bun, tomato, cheese (not processed, cheddar or havarti, etc...), onion, a bit of Bulls...
  15. burtess

    Hello from Ontario...

    Thanks everyone for the warm welcome!! Maybe this will make the ribs stop crying , picked them up today... We have a Ribfest in Burlington, Ontario over the Labour Day weekend: http://www.canadaslargestribfest.com/ About 300 miles south-east of Chesterville... Those were a few more...
  16. burtess

    Hello from Ontario...

    Hey there, Burt from Hamilton, Ontario here... Came upon your site while "researching", looks like a great bunch of people on here, lots of traffic too . I have been grilling for years but picked up a WSM about four years ago and haven't looked back! There is something about tending a fire...
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