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  1. hawgman88

    4 butts on my 18" Weber Smokey Mountain

    Basically I am cooking these butts tomorrow and it needs to be served at 7:00 pm. With an average butt of 9 lbs, when should I put them on? Sent from my iPhone using Tapatalk
  2. hawgman88

    4 butts on my 18" Weber Smokey Mountain

    I have smoked 3 ea 8 pound butts before in my 18" smokey mountain but it took a very long time. Is there anyway to remedy this to get a quicker smoke time? Or is my only other option doing 2 at a time? When I did 3 it toll over 12 hours. Thanks! Sent from my iPhone using Tapatalk
  3. hawgman88

    First Pulled Pork

    Made it myself actually!
  4. First Pulled Pork

    First Pulled Pork

  5. hawgman88

    First Pulled Pork

    I smoked my first pork butt and overall it turned out pretty well. See my cooking log I have attached to get some information. I only have two complaints or concerns. The first is that the bark on the outside never hardened. It would slightly harden in spots but was more flakey than anything...
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  10. hawgman88

    Pork Butt Emergency

    7.3 pounds Sent from my iPhone using Tapatalk
  11. hawgman88

    Pork Butt Emergency

    I am smoking a Boston butt today and I put it in the smoker at 6 am this morning and only 5 hours into the smoke my meat temp is 168 ( checked with 2 therms). Is this bad or do I need to do something to slow this down? My smoker temp has been no lower than 225 and no higher than 250. Sent from...
  12. hawgman88

    My First Smoking (Critique Please)

    Internal temp of the chicken was 180-185 when i pulled it off. Unfortunately I have a manual thermometer and I don't feel like I can get a good read on it Sent from my iPhone using Tapatalk
  13. My First Smoking (Critique Please)

    My First Smoking (Critique Please)

  14. hawgman88

    My First Smoking (Critique Please)

    I smoked for the first time today on my new Weber Smokey Mountain 18.5 " and would love some feedback. I had 2.5 lbs of chicken drums and 3.5 lbs of chicken thighs that were brined for 3 hours (salt water, worchestersire sauce, cajun seasoning), smothered with mustard, and rubbed some Stubbs...
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  20. hawgman88

    Last Minute Chicken Help

    I am soaking my chicken in a bowl of saltwater for 2-3 hours. Is this ok for brining purposes? Sent from my iPhone using Tapatalk
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