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  1. shriv

    Prime Rib question

    I cut mine off the rib. Rub it down and tie it back on the ribs then smoke it sitting on the ribs. Good luck. Shriv
  2. shriv

    Can I rub and go straight to the smoker?

    The truck that delivers my pork butts had problems and didn't make it to town yesterday so now I am behind the 8 ball on my butts for the weekend! How much of a difference do you think it would make if I don't rub and let set overnight and rather rub and go straight to the smoker? I will inject...
    • shriv
    • Thread
    • Replies: 3
    • Forum: Pork
  3. shriv

    Point or center for corned beef

    Which cut is best to use the point or center? I think the center cut is also called the flat? Thanks, shriv
    • shriv
    • Thread
    • Replies: 9
    • Forum: Beef
  4. shriv

    smoke time on a butt

    Thanks. I smoke at 240 degrees and it a good 1.5 hrs per pound usually apple wood with smoke hichory early. I kind of thought once it started to build a good crust I should cut off the smoke. I can keep the smoke on easy for 10 hours and then just keep mopping it to build the bark. I don't think...
  5. shriv

    smoke time on a butt

    I'm smoking a couple butts for the holidays and am going to get 15 inches of snow in the process. I may need to push the smoker in the gargae if it gets bad. How many hours do you guys actually have the smoke on the meat. Mine usually takes 22 hours and I was thinking of cutting off the smoke...
    • shriv
    • Thread
    • Replies: 8
    • Forum: Pork
  6. shriv

    Injecting Butts

    Does anyone inject your pork butts before smoking them? If so do you care to share what you inject them with? I think it would deepen and even the flavor? shriv
    • shriv
    • Thread
    • Replies: 6
    • Forum: Pork
  7. shriv

    Surf & Turf Campfire Style?

    cowgirl, paper plates just don't do that justice! That's a $100 bucks in any good restaurant! shriv
  8. shriv

    double smoking a ham

    Thanks Piney. I will do it tomorrow. I plan on smoking at 240 until internal temp is 150. Sound ok? shriv
  9. shriv

    double smoking a ham

    I pick up a picnic ham and want to smoke it. I know I saw a thread on it once but can't find it. I heard twiced smoked are the best. What temp do you recommend I get it up to? Thanks, shriv
    • shriv
    • Thread
    • Replies: 6
    • Forum: Pork
  10. shriv

    Fat added

    grind the fat and met through the same 1/4 plate. shriv
  11. shriv

    Pork Shoulder Pulled Pork Questions

    Rivet, Do you ever foil it, wrap in towels and put it in a cooler or does that braise it also? Thanks, shriv
  12. shriv

    BBQ Spaghetti finished in the smoker - Q-view

    Jim, What are moinkers? shriv
  13. shriv

    Pork Shoulder Pulled Pork Questions

    Here is a mop sauce and finishing sauce. Both are recipes I have picked up on this site. I spritz woth bourban/apple juice and water. Make sure you mix up alittle xtra for the cook for the trouble! Mop Sauce 1 cup chicken broth 1 cup apple coder vinegar 1 cup Extra Virgin Olice Oil 1 TBSP...
  14. shriv

    Fat added

    my best ring bolonga is a 70/30 mixture with the 30 being made up of half pork and half pork fat. I also cut the binder in half from most recipes. The binder will also make it taste dry. Fat is the key to making it juicy. Good luck shriv
  15. shriv

    pork loin cooking time

    Thanks everyone. How fast do you think it will cook at around 250? shriv
  16. shriv

    pork loin cooking time

    I'm thinking of rubbing down a 9lb pork loin and throwing it in the smoker Saturday for dinner. I have never done a loin before. I want to get the internal temp to 165. I normally smoke my butts at 230-240 and they get to 165 in 10 hours and to 195 in 23 hours. I'm estimating 7-8 hours on the...
    • shriv
    • Thread
    • Replies: 11
    • Forum: Pork
  17. shriv

    At what temp does the plateau start and stop?

    I smoke at around 230 degrees. I would geuss the length of the stall will also be longer at a lower temp and shorter at a higher temp. I assume you can turn up the temp and blow through the stall resulting in less tender meat? shriv
  18. shriv

    Smokers Full! w/Q

    my smoker is a commercial oven I got free out of a resaurant. It is set up on casters so I can roll it around. It was set up for natural gas. I converted it to propane and 240v so I can use either. I prefer electric. I made asmoke generator to cold smoke. I wired it with a thermostat so I can...
  19. shriv

    Smokers Full! w/Q

    I still can't get the photos bigger. I loaded them on photobyucket as large but they are still small. If I figure it out I will re post. shriv
  20. shriv

    Smokers Full! w/Q

    Here's the final product. I feed 66 with three 10 lb butts. Not a scrap left. here is two of the three pulled. Thanks for looking. shriv
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