Recent content by okie52
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2 recipes for marinade
I was afraid of that... Anyway, I'll give your recipe a try. Worcestershire sauce instead of soy...?- okie52
- Post #4
- Forum: Making Jerky
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Any jerky recipes that are similar to "Hard Times" jerky?
Looking for a recipe/marinade that would be close to the flavor of "Hard Times" beef jerky.- okie52
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- Replies: 0
- Forum: Making Jerky
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2 recipes for marinade
Does this have taste anything like hard times beef jerky?- okie52
- Post #2
- Forum: Making Jerky
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What pellets
I've been using B& B for a few years now and yes they are the rebrand of BBQ delight. They are well stocked at Academy stores in central OK and runs about $14 for a 20lb bag. Used to be $12 but still a good deal compared to other pellets I've purchased.- okie52
- Post #26
- Forum: Pellet Smokers
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20 hour pork butt smoke
I can't take credit for the injecting step I used as I was only following someone else's recipe but this step included: The pork was at 34 degrees when removed from the refrigerator as that was the temp of the fridge and it had been in there for 3 days. The injection consisted of soy, vinegar... -
20 hour pork butt smoke
Timing. I was trying to get the pork to be finished smoking about 3-4pm the next day so it could go into the cooler and be rested by 5-6pm. I started at 11pm the night before. I knew at 225 it would be ready at about 11-12 the next day and that was too long for me to leave it wrapped in a... -
20 hour pork butt smoke
I have an 18" Amazn tube as well as a smoke daddy big Kahuna and think they are both excellent products. The smoke daddy will pack a punch but it does need tending every 1/2 hour to hour so overnight is not a good option. The Amazn tube works well but I've found I still like the smoke flavor... -
20 hour pork butt smoke
Well the injection part was a first for me on pork butt but still the IT was over 200 degrees. And I've injected briskets for a long time. Generally I'll smoke them at 180 overnight and then take it to 225 after about 6 hours of smoking ( another unsafe temp by USDA standards) for the rest of... -
20 hour pork butt smoke
Well, on pellet smokers hotter fires often mean less smoke. In fact, you won't see much smoke from a pellet grill above 300 degrees if they are using a PID as most of them have a bellows mode below 300 degrees. Generally the higher the temp the less smoke amount that is produced. I would also... -
20 hour pork butt smoke
I think some are forgetting that the IT on this pork was taken to 200+ degrees. Most contamination resides on the surface. I appreciate the concern but I'm not going to follow all of the USDA guidelines on smoking or grilling. Here are just a few of them: So no smoking at 225... -
20 hour pork butt smoke
disagree.about low and slow and prefer it to faster cooks. -
20 hour pork butt smoke
Oh I'll smoke food between 160-180 for 1-2 hours often before cranking it up to 225 and plan on continuing to do so in the future. -
20 hour pork butt smoke
Well I was trying to time the cook to end about 3:30-400 pm the next day. I've heard the concerns about the low cook temp and I'll probably adjust it to 225 in the future to keep a safer "cook zone". However...fortunately the cook was without any damage and was fantastic in its results. -
20 hour pork butt smoke
I tried an injected brine recipe from another board yesterday. I only gave the brine about 8 hours before I started smoking a 9 lb butt so probably not long enough for it to work its magic. I started smoking it at 11pm at 160 degrees. At 8:30am I turned the temp up to 225. The IT was 138... -
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- okie52
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