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That's cool. Don't tempt me to buy more.
Depends on the size of the pork butt. The ones I get from Sam's are much larger than the weights I see in recipes.Quote:
Originally Posted by DenverGP
I just posted up the site since it had some easy reference info for someone starting out. The Interwebs has tons of info so have fun with trying different things. I've found that my mistakes have still been edible, but smoking meat is a journey, not a destination.[Coffee]
I take my whole briskets to 204. That's what I'm used to and it works for me. If I were just doing the flat, I could probably shoot for a lower finishing temp.
I've tried going the distance with a brisket on the smoker, but it ends up getting too dried out for my liking. I don't know if it's our elevation or what, but trying to get to finishing temps without some kind of containment just takes too long, IMO.
I usually do the 3-2-1 method for baby back ribs, usually with no sauce. Can sauce later if you want. I used to brush with sauce and let it tighten up on the grill, but some folks don't like it, so I've gotten to the point that sauce is optional. They taste really good with the rub. I like caramelized sugar, so I get the attraction.
I shoot for smoke times on most of my cooks. I then use an instant read thermometer to get the final target temp. I haven't yet reached the age of probes and remote notifications.
Wings go with sports. No sports, fewer wings are sold.Quote:
Originally Posted by ChickNorris
I heard on the news this morning that a major pork producer was shutting down. [panic] Some of the employees tested positive for Covid-19.
https://kdvr.com/news/coronavirus/de...ie-from-virus/Quote:
Originally Posted by Gman
The one in Greeley had that problem.
The last pork butt I smoked was a little over 8lb and took about 14 hrs to get to 198 degrees which pulled very nicely though i dont use a texas crutch with butts.
Yesterday a made a double smoked spiral cut ham with a blackberry bourbon glaze... It was very popular. My wife is making ham and bean soup with the ham bone today.
If anyone needs or wants to buy half or whole hogs contact me and I'll give you one of my customers numbers that grows cattle and hogs and sells meat on the side. Hes from over by yuma coloradoQuote:
Originally Posted by Gman
I was envious hearing about your ham. I spoke to my wife about it and we'll do one soon. I don't like apricots, but my mom has an apricot glaze that goes fantastically with ham. I need to get the recipe from her. Making some pintos with the bone is standard here.Quote:
Originally Posted by jreifsch80
Has anyone ever smoked beans? That sounds good.
Yes. Lots of good smoked bean recipes out there. Throw them on while smoking most anything else.Quote:
Originally Posted by Irving