Recent content by Jerry S.

I will definitely give that a try.

Very helpful, thank you!

Any cut their pork butts in half prior to smoking to get more rub on the surfaces, more smoke flavor and more bark?

Does anyone slice their pork butt horizontally prior to cooking, rub/season both of the sliced sides and then tie back together with butcher twine prior to cooking? Just wondered if that would allow even more of the rub flavor to get into the meat.

On Saturday I will be cooking a 9# pork butt along with a 2# and 3.5# brisket points. Serving time will be around 7 PM on Saturday evening so i would target around 4 PM for everything to be finished. I am assuming around 12-14 hours for the brisket but am not sure about the time for the brisket...

Doing a high heat Pork Butt and several brisket points today for daughter's high school graduation party tonight. Started the 8# butt around 8 AM and, based on past experience, assume around 6 hours. I also have three, 2.5 to 3# brisket points to cook for burnt ends. About how long should I...

I am thinking of cooking pork butt at our cub scout spring camp-out in a couple of weeks. We will have ~100 people, about 70 adults and 30 young kids. Of that total, I know there will be some who either do not eat meat or do not eat pork :-(. I am thinking that six 8 lbs butts would suffice...

Late tonight I am starting a 7.5 pound pork butt and later on plan to add on a 3# brisket point. I prefer to do the whole brisket but for this cook it is just the point. I know the pork butt will take around 12-14 hours but not quiet sure about the 3 pound point. Should I allow around 6 hour...

What's the best way to "shoehorn" a larger brisket into an 18" WSM? I prefer not to have to cut the point off until afterwards. I guess I can skewer the flat by doubling it over.

Kevin, Like Craig, I have also struggled a bit with brisket and I tend to go by temperature rather than by feel. Exactly what is meant by "probe tender" and when and how often do you start checking? I have a 9# packer I plan to start early Saturday morning, assuming it will take me around...

Miss Piggy's, my personal favorite...it's pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne. 1 cup mustard 1/2 cup sugar 1/2 cup cider vinegar 1/4 cup brown sugar, light 2 tablespoons chili powder 1 teaspoon pepper 1 teaspoon...

For future reference the pork butt was at 155 degrees when i finally took it out of the small cooler about 7 hours after taking it off of the smoker. I had also taken my black smoker cover and had put the cooler inside, in the sun. Meat was great!

I have a probe in and it has been "resting" now for 3.5 hours. Meat temperature is still at 172 degrees. Appears I should be OK.

Due to higher than planned temps the first few hours of my cook the pork butt has finished much earlier than expected. I have wrapped it in 4 sheets of HD aluminum foil and stuffed it in a small cooler covered with towels. It is also setting in the sun and it is 95 outside. My assumption is...

I have a Smokey Joe Silver and was wondering if I can purchase any type of adapter for the carrying handle. It would be nice to be able to pick it up while hot.