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Model 2 & 2D - The Middle Kid / Re: Tips for my first pork shoulder?
« Last post by old sarge on April 21, 2018, 11:00:53 PM »
Welcome Hoover to the forum.  I do butts/shoulders at 225 and shoot for an internal temp of 195/200 for pulling. 197 ought to do it because you want to wrap in heavy foil and let it rest a little while. Typically I wrap in foil then a large heavy beach towels and place in a cooler till ready for dinner or whenever. 2 to three hours is not uncommon and it is still hot.  As for wood, I use 6 ounces of hickory chunks, the fewer chunks to get to 6 ounces the better.  Make sure your meat probe is in meat and not a fat pocket.  And be ready for the stall, around 170 degrees.  The climb out of the stall is painfully slow so the earlier you get it in the smoker the better. You can wrap and hold till serving time.  Good luck.
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Model 2 & 2D - The Middle Kid / Tips for my first pork shoulder?
« Last post by Hoover on April 21, 2018, 10:08:22 PM »
Ok, Iím psyched to take on my first 7 lb. pork shoulder tomorrow morning! Any tips on cooking temp, wood choice and cook time? Just trying to get my arms around what I can expect. Thinking of cooking to 197 degrees.

Look forward to your collective thoughts and reporting back!
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Pork / Re: What cut of Pork is this?
« Last post by old sarge on April 21, 2018, 08:52:10 PM »
I am surprised no one else here chimed in. Anyway, I hope I was of some small assistance.
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Pork / Re: What cut of Pork is this?
« Last post by BonaireBBQ on April 21, 2018, 08:40:46 PM »
Thanks
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Brines, Marinades & Injections / Re: Brine for Boston Butt
« Last post by jpowell on April 21, 2018, 11:35:37 AM »
Cool. I have tons of extra fridge space :-)
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Anything Goes!! / Mother's Day Promo
« Last post by old sarge on April 21, 2018, 10:02:19 AM »
LEM Products has a promo for Mother's Day.  MOM18 is the code for 20% off, for those who may be interested.
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Smokin-It Announcements! / Re: BIG RED
« Last post by old sarge on April 20, 2018, 10:29:52 PM »
Death by SMOKE?  Well, whatever it is I am sure it will be something good. 
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Beef / Re: Tri-tip to temp before S1 hit 200?
« Last post by BeerPalate on April 20, 2018, 10:01:08 PM »
Thanks, David.

Dave, good call on the wood adjustment, thank you.  Glad you said something otherwise I probably would have overshot again with 3 oz the next time.
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Smokin-It Announcements! / Re: BIG RED
« Last post by BHamel on April 20, 2018, 09:52:59 PM »
I know!!!  But Iím not allowed to say yet!  I think there was a threat of death if I gave it up!  Lol  :o
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Smokin-It Announcements! / Re: BIG RED
« Last post by old sarge on April 20, 2018, 06:51:28 PM »
Anyone have any ideas?  Animal, vegetable, mineral? Maybe some new BBQ sauce?  This one has me stymied!
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