Recent content by seapro220
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Foil or foil pans when doing the final process?
How about water in the grill? I've never done that - or really 'spritz' either as the larger meats (butts and ribs) are tasty w/o it. Seems like a 'phase' that people are going to - or ranting about.- seapro220
- Post #4
- Forum: General Discussion
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Foil or foil pans when doing the final process?
Hello all. Just curious as to why people will foil/butcher paper their meats whenever they hit the stall point instead of using a foil pan, sealed up of course. I know the reasoning is to protect the meat (from drying out), getting any more 'smoke/darkness' to the meat but if you 'sauce' the...- seapro220
- Thread
- Replies: 9
- Forum: General Discussion
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some friendly advice for 8.25lb boston butt and 3 slabs of ribs..
The night went great. Here' a pic of the bb..took 11.40 20150419_000251.jpg (1,925k. jpg file)hrs to cook. Thought I'd kept a pic of it when I cut it up..but couldn't find it. Thanks for all the help. Got to start earlier with these high boys. .. -
some friendly advice for 8.25lb boston butt and 3 slabs of ribs..
20150418_210202.jpg (2,055k. jpg file)20150418_211333.jpg (2,191k. jpg file) -
some friendly advice for 8.25lb boston butt and 3 slabs of ribs..
Yrs, I'm running out of time and have some hungry fans coming over now. A few cold ones will grant me some time for a bit I can't leave it in the smoker as I have just wrapped the ribs and have them in there cooking still. Temp was as 161 on the butt whenever I wrapped and moved it to the oven... -
some friendly advice for 8.25lb boston butt and 3 slabs of ribs..
I think I'm going to have to take the butt off, and move it to the oven. What temp should I set on the oven after I foil it so I can raise the temp on up..300, 360? I think the internal temp of the port needs to be around 200..right? -
some friendly advice for 8.25lb boston butt and 3 slabs of ribs..
Hello all, Started a 8.25lb boston butt today just before noon after it, and the 3 slabs of baby back ribs, were rubbed down all night in the fridge. Internal temp of the BB was 61 degrees whenever I put it in - if I remember correctly. It's been cooking in my MC40 for almost 3 hours at 260... -
pulled pork for the first time
Thanks for that tip. I'll keep it in mind the next I start smoking. PS - is this a true process - no matter what you are smoking? I'm going to be picking up some more 'butts' this weekend and want to smoke 4 at a time. I presume that if I am able to maintain the internal smoker temp at a... -
pulled pork for the first time
The temp inside the smoker was just under 200 - so I probably should have waited as I probably dropped the temp another 40 degrees or so by adding the butt inside. Hadn't thought of that, but will try to remember next time. The timing of the MES stayed within a few degrees of it's 'set' point... -
First Time Fattie!
What kind of wood did you use to smoke that fattie with ?? -
pulled pork for the first time
I didn't take any pic - forgot as I was doing to many other things, but wanted to share. here's how it went .. Friday - rubbed it down and left in fridge over night. sat am - pulled it out around 8 am to 'warm' up and added the rest of my rub to it. 9:30am - put the 4.9lb boston butt in the... -
What type of wood
Does or has anybody ever posted a listing of woods, and meats? I think it really depends on your own personal preference - but it'd be nice to have some type of listing somewhere? For instance, I just discovered that I didn't like the 'fruit wood' mix I had for bacon - and won't use that...- seapro220
- Post #7
- Forum: General Discussion
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cold smoking in a mes 40
nope - no cure at all..if I remember correctly. I'll double check tonight and update back. It seems like they cold smoked it for a bit also - and then just cut and fried. -
cold smoking in a mes 40
Thanks for the info. Question - Did you cold-smoke your bacon for a bit before you turned on the heat - or just started the unit up and left it at 100 for you 6 hours? I found a recipe which called for, I think - 1/4c salt - 1/4c brown sugar - and I think 2 cups of pure maple syrup as the... -
confused on per/lb of dry cure mix for bacon
Hello all, I pulled the bacon from the fridge the other day and washed 'everything' off and tried a piece from both slabs. it was a little salty, but after 3 rinses - it turned out fine. I went ahead and smoked it and have had some for the last couple of days . Still here. Next time I'll...
