Recent content by Jon MI


 
  1. J

    What do you use leftover pulled pork in?

    Chili Pizza (To die for) Take a small amount of BBQ sauce for base. Add Mozz cheese. Pulled pork. Cook.
  2. J

    Do I really need a WSM?

    Need. That all depends on what you mean by need. I sure don't regret getting my WSM that's for sure.
  3. J

    "Buffalo style" ribs...

    I don't see why not.
  4. J

    My First 5 Cooks - WSM

    Meat loaf. The recipe is found on the main site. MMMMM! Home made pastrami, from scratch. MMMMM! x2
  5. J

    spares v baby backs

    Hog Wash! I prefer Back Ribs. Spares tend to have too much fat for my liking. Bottom line, who gives a rats what "other people" like. Smoke what you like!!!
  6. J

    meat temperature problem

    3.5 hours shouldn't be too long, not even for a 2.5 lb. I agree with everyone else, those small pieces tend be void of fat to keep it moist during the cook. Like Kruger said, that plateau can last for a couple hours. You need to let it go to 190-205, depending on how you want your brisket...
  7. J

    Air leaks

    Just to make sure we're covering everything; How far down are you closing your bottom vents? I typically need to close them to where there is only a slit open on them. Can you run us through how much fuel you're starting with, what kind of fuel you're using, etc.. Basically step by step process?
  8. J

    Air leaks

    How many cooks on each? They tend to run a bit hot the first couple of smokes.
  9. J

    Aluminum Foil Trick

    LOL LOL LOL I'll admit, I didn't always know about this, but have for some time now. It's the little things life!
  10. J

    Good grill brush?

    That means it's done its job well. Buy another!
  11. J

    Costco spare ribs?

    Spares or Back Ribs? I just bought a case of Back Ribs from Costco and, no, there is no membrane on them. It has already been removed, which is very uncommon. I've now done my second package of them with no membrane.
  12. J

    Severe leak

    Yes. You're not going to get it completely air tight. It was getting just enough air to keep the coals "alive" with out burning them up.
  13. J

    In my brisket phase

    Your butcher is an idiot. I get mine by the case, 10# each at a restaurant supply store. Do you have a Sam's Club?
  14. J

    Severe leak

    It seems to me if you were that far out of round the lid wouldn't fit. Make sure the door fits snug, there will always be some gap, it's not air tight. If you're still having issues after 3 or 4 smokes let us know. Until then, I wouldn't worry too much.
  15. J

    Reheating frozen pulled pork

    In a shallow pan, in the oven, with a little bit of apple juice to keep it moist.
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