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well said, Zwiller! thanks for the advice. I decided to inject one of the two shoulders and not the other. That will give a good indication of the difference especially since they are being cooked together with the same other variables at play.
okay thanks Chris! I was going to try injecting this week but really don't want mushy meat. Maybe go light on how much juice I use? If you do inject, do you still pull it at the same temp? ~200º
Hi Billbfoot, I'm only guessing, but but I"m leaning toward 3 or 4 10-lb butts. 60 family members would be one thing, but 60 guys AND beer tasting.... I'm not sure if it matters how much you make - it'll all be gone before you know it!
Hi Dawg, I started a poll on a similar question a few months ago... out of 154 votes, 37% Chose Lump compared to the 24% who chose briquettes as their main heat source. Royal Oak Lump is by far my first choice. Check it out:
http://www.smokingmeatforums.com/forum/thread/92461/fuel-for-smoking/20
That looks delicious! I would prefer a nice thick steak with that cut any day... but as fatty as it is, has anyone ever thought about pulling something like that... sort of like you would a chuckie, only with more meat?
Great post with good Qview Dean! The finished product is making my mouth water.
Now I'm pumped about the 2 butts I'm doing this coming weekend! Thanks for sharing.
Hi Alelover, I use pin oak all the time. It's a member of the Red Oak family, so it puts off a nice robust flavor. You'd just have to make sure it's been seasoned all the way.
Hey that's not a bad idea. I haven't even thought of that. Maybe I'll look into it if there's any left. I have a feeling it won't last long around here.
Hi, I used the method found at http://www.smokingmeatforums.com/forums/showthread.php?t=89796&highlight=expanded+steel
It's made from 24" x 24" expanded sheet metal,and fits like a charm in my sfb. It turned out to be about 6" high.
I guess it does depend on where you're putting it/what kind...