Recent content by Mark Maral

Thanks guys. So I'll shoot for 125, foil, wrap them and take them over. So, I guess they will stay ok in the foil for the 1 hr from the time I pull them off until they are sliced and served.

Doing 4 tri-tips today on the WSM. I'm going to do them at around 350 then sear them at the end. The question is I need to take them from my house to a b-day party about 15 min away. I expect there to be about 1hr between the time I pull them off and they are sliced and served. I'm shooting for...

I tried this tonight. I let it go a bit longer as my wife likes it done a bit more (and she is the boss!). I left it on until internal was around 128. Pulled it and let sit for 10 min. She loved it (which works well for me). I really loved it also. Thanks for the well documented BBQ. Tomorrow...

Guys, thanks for the advice. I'm going to yield to the experts. I'm going to put the butt on now and when done I'll bring up the heat and do the chicken after pulling the butt off. Mark

Thanks Russell. I'm now wondering if I should try doing the butt on high heat as well? Haven't tried it before but it sounds like some folks have had good results. Mark

Hello, I'm looking for some advice on bbqing a 9# pork butt and two 4.5# chickens beer can style at the same time on an 18.5" bullet. My first thought was to try and squeeze them all in on the top cooking grate, but I'm not sure they will fit. The pork butt will be going on first and then the...

Thanks fellas. I'll have to give the drip pan think a try next time I do some pork. Mark

Thanks Jerry. Will do. Mark

I thought I may have read this in the forum before but can't find it. I'm in the process of doing two butts and will want to vacuum seal a lot of it. What's the best way? I thought I read to pull the pork, then put in the fridge to chill (not sure how long) and then vacuum the chilled pork. Is...

Jim, I've two 8 pounders waiting to do on Mon. so I'll compare. I went back and looked at my log and the avg. temp was around 245. I hit 167 internal temp after 10hrs, but then it stalled and I didn't hit 190 until 3 1/2 hrs later on the smaller one and the other one hit it another 1/2 later. I...

They were in the 9lb range after trimming. I used the internal probe as a guideline and did as Dave suggests to check for doneness. I used the piedmont sauce when I served it. Mark

Thanks Dan. Mark

One question. When doing this are you leaving the bottom vents open, partially open or closed? I think I read somewhere that they are left 100% open, but wanted to check before attempting this. Thanks, Mark

I only had a little of the injected pork. It has a nice flavor to it. My wife really liked it. I'm still on the fence. Need to try it again. I'm going to make some Piedmont sauce to try with it, but at the moment, for me, I'm leaning towards the pork with the Texas rub Mark

Well, here are a few pictures prior to pulling them. They were on for 14.5 hrs to get to around 190 and per the fork test were ready to come off. The one in the brown dish is the Texas BBQ rub and the one in the clear dish is the one with the Lilly's injection and rub. Should be pulling them...