Football Food

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

azkitch

Smoke Blower
Original poster
May 26, 2008
112
10
Phoenix, AZ 85053
GO CARDINALS!

OK. I got that out of the way...

I'm cooking a pork butt covered with Three Little Pigs Touch of Cherry, and a rack of loin back ribs that were on sale at S & F Tempe for $2.49/lb. I haven't got apple juice, but we seem to have a plethora of applesauce in cans, so...I'll let ya know.
Tiara is cooking pioneer chili--soaking beans and cooking with buffalo burger, so we won't have a shortage of food!

I'm cooking with the venerable Pro Q 20 that started out as one of Crash's brood, made it's way to Scott Reisenbigler, then to me when he bolted (briefly) to Iowa. All that makes sense on another forum, where those guys are active! Some of you know Crash, I believe...

I was surprised when she burned out of fuel after...uh...about eight and a half hours. I'm using Royal Oak lump, and running the vents wide open, I was getting about 275°. A quick relight/reload, and closing a couple vents, now running just under 250°.

­
 
Last edited:
Update. I've brought in the butt. The internal temp was measuring a mere 175°, but the probe went in like butter, and the bone was loosey goosey. During handling, a thumb sized chunk broke off. It was yummy, of course.

I am considering putting the roast back out there until I bring in the ribs, which may be another 3 hours. Yeah, that's the ticket...
 
Sure, but I was really taken aback by the 175.usually not that tender until 200ish. Wife, who doesn't usually like BBQ, really enjoyed it. And the ribs. I put the wrapped butt back out 'til the ribs were done.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky