Recent content by smokin-q
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Question about reheating ribs.
When I have left over ribs I just cut them into three bone pieces and vacuum pack, then freeze them. They are obviously fully cooked. To serve I just let them thaw then drop the vacuum pack into simmering water. -
1st Pulled Pork
Curious why you did not just leave it in the smoker until finished at 200-205? -
smokin pork butts
Put it in early, I have had them take 3 hours per pound. No need to foil, take it to internal temp of around 203* or when the bone gets very loose. IMHO, better bark without foiling. -
HOW TO SMOKE A PORK BUTT
This should be a sticky! How many time do we read: I put my butt on at 0600, it's now 9pm and it's not finished, we are starving, what should I do? I think that is the most popular post on the forum! -
Fat side up or down?
I actually prefer fat side off! On the last one I smoked I cut the fat layer off. More bark, more flavor, more goodness. No downside at all... -
Pulled Pork tips and tricks
I inject AND use the finishing sauce. I think the injection really adds to the flavor during the long cooking time. -
Meatloaf w/Q-VIEW
I doubled it. I use about 2.5# for each. I put two slices in each bag because one is never enough! Heating in hot water in the bag works great. -
Meatloaf w/Q-VIEW
No problem at all. I hope you try it and post your results! -
Meatloaf w/Q-VIEW
See my first post above for the info. If you have any other questions I'll be more than happy to answer! -
Much Ado about Brisket
I think it's BS. Brisket is no more difficult than any other meat. I did one my 3rd smoke and it came out great. Go for it! -
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