Recent content by Jack Straw

Thanks for the advice folks!

Smoking a pork butt a couple days before it will be consumed. Should I pull it when it's done or leave it whole before reheating? What have you found to be the best way to reheat?

Didn't see one on their website so I made my own.

Sheldon, did you ever mod your Party Q with an AC adapter? If so, what did you do? Battery life is definitely an issue.

I must try the 14" clay saucer idea. Thanks for the info Chad

Gonna order some now, thanks Mark

May I ask what your injection recipe is Mark?

Smart & Final has great deals on Foster Farms twin packs. I buy them all the time.

Butts are very forgiving, 245 would have been fine. I've done them at 280 to save some time and I don't think I could tell the difference in the finished product.

I rarely buy spares, the BB's in Cali are always very meaty and the meat is less fatty. 4-5 hrs @250 'till they pull apart easily. I don't foil any more. I think your wife did you a favor.

Mahogany smoked meats use "Mountain Mahogany" which is not at all related to Honduras or other types of mahogany used in cabinetry.

I ran across this yesterday http://www.porkpuller.com/ Looks like it may work pretty well for large quantities

Pretty crazy Kevin.

No, quite the opposite Tim. It's a great method for ungraded or "select" briskets. For prime cuts I stick with low and slow.

I use pretty much the same recipe with Chef Merito meat seasoning instead of the s&p. Always good! http://www.chefmerito.com/Prod...x?pid=1036&catid=502