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  1. nrok2118

    And so it begins... w/ Qview

    no 127 after 3 hours isnt too high.  Some people believe you want it out of the "danger zone" (40-140) in the first few hours of the cook, but thats a whole nother arguement.   Either way your good   As the meat cooks its IT will climb more and more slowly.  Just remember its done when its...
  2. nrok2118

    Marinade Injection for a pork butt

    +1 on Lilly's, use it as a base for every butt injection nowadays
  3. nrok2118

    bbq temp

    200 is low, if anything the number one thing ive learned in my short smoking career is that you can get just as good results with higher temps.  I run butts at 250-275 till probe tender (usually around 195 internal) and let them rest foiled in a cooler for at least a couple hours before pulling.  
  4. nrok2118

    pork butt ?

    Im a huge believer in letting them rest in the cooler, I like to give them at least 2-3 hours to let those juices re-absorb and continually break down the connective tissue.  
  5. nrok2118

    Help

    And I should also note, first make sure your meat thermometer is accurate with some boiling water (212) because most butts arent fully tender till 190-200.  Remember, that meat probe should go through your meat like a hot knife through butter
  6. nrok2118

    Help

    Every piece of meat is different and may cook as such, either way when you feel like your product is tender enough to be finished wrap it in foil and put it in a cooler with some towels or other insulators to keep it warm.  Ive held butts for 6+ hours and their still too hot to pull fresh out...
  7. nrok2118

    pork butt ?

    Not familiar with your smoker, but if your only cooking them at an ACTUAL (grate level) 225F, you still got some time especially if your target IT is around 200.  The closer the IT comes to the cooking temp the longer it takes to even out and equalize. On the other hand though, it sounds like...
  8. nrok2118

    First Time Brisket HELP!!!

    ran about 215-220 till the end went 250-275 just for less than an hour
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  10. nrok2118

    Philly Cheese Steak Fattie

    Fattie Piston Rules!!!!!!!!!!!!!! Steak meat, 3 onions and a can of cheese wiz:
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  13. nrok2118

    First Time Brisket HELP!!!

    Its dry, bearable with some juices. but def a let down
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  15. nrok2118

    First Time Brisket HELP!!!

    Yeah i let the wsm go a little hot arounf 260, got her up to 190 and foiled her and got her in a cooler for an hour or two,  we'll see how it turns out!
  16. nrok2118

    First Time Brisket HELP!!!

    Im doing my first brisket, just a little guy less than 3# like a half a flat.  Either way I put it on earlier along with other things, but problem is its been on for 6 hours and still is interally 170ish range.   Ive probed multiple places in the brisket, Im not foiling it to get a better bark...
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