Recent content by Frank D (Wenatchee)

I used Kevin's finishing sauce the other day and everyone raved about it

Brian, 5-6 hours seems like a long time to me, even if you cook it to a higher internal temperature. Just be prepared to take it off earlier

Here's what I did. I took the meat off at 125 which is rare but that is the way we like it. I let it set for about 30 minutes before carving. I used apple wood for the smoke and probably could have done on more small piece. Hope this helps Lamb Roast - 5lbs 4:00pm 210 50,50,50 meat 46 4:15pm...

sorry for the late ..thank you ... used the kosher salt and all was well. Great flavor from the rub but that darn pepper gives me wicked heartburn. Probably a one-time use for me.

how big was that crab? YUM!

I have a 22.5. Did a pair of pork butts with one full ring load of K that lasted 14 hours. Temps fluctuated between 230 and 260 for the overnight cook. I add a second grate crosswise before loading the K. I seems to keep the k longer in the fire ring before falling through

Thanks .. I am debating between the oven and apple juice or the vac seal and hot water. But, the wife said oven...so now I know how much juice to add.

Another oven lesson I learned a while back (and I cannot explain why)is that after a certain size, I had ignore the "per/lb" formula when doing a high heat cook. Since you caught the temp early, how did it come out when you served it?

It depends on how much it weighed. I typically use the low and slow method and then reverse sear Once done, I double foil, wrap in a towel and place it in a cooler for up to 2 hours. I do my reverse sear before serving and it has worked out fine every time Cooking at your temps. .. I would...

Now a done event small one cooked in 12.5 hrs and the bigger one took 14 but it could have cooked just a bit more. One chunk of meat was pull-able but definitely needed more time. This one will go in some chili. Both bones came out cleanly with no effort. Cooking Temps were consistently between...

2 butts 17 lbs - three hours so far, temps at 257. Time for a 3 hr nap

Will be using this one today. It calls for table salt but I was wondering if I could just use Morton/s Kosher salt instead

I have ample time to get it done and I will leave it on the smoker until it is ready to be pulled. I hope it is not the 18 hours but I will be prepared just in case. Thanks for the feedback.

Thanks for the replies! I will use the oven to reheat the pork instead of the microwave. I like the idea of adding apple juice as part of the reheating process. How much should I add?

Hi I have a pair of pork shoulders weighing 9.5lbs and a 7.75lbs. It is my intent to do my first pork butts as an overnight smoke and hopefully cook them at 250 measure at the vent. 1) My assumption is that it will take 12 - 15 hours to cook. 2) Should I put both butts on at the same time...