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My wife has been bugging me to make some pulled pork for the New Year. Feeling a little inspired and missing out on using my smoker, I decided to class things up a little and do southern take on porchetta. I started off with a pork picnic roast (my first time cooking one) with the skin on...

A little late but here is a pic of the ribs:

I have the same sentiment as Dean, no foil for pulled pork for me. I cook my pork at 250-275F till it is done. I like the fairly thick and crusty bark on my pulled pork, and I think foiling ruins the bark. On the flip side I do foil my ribs and brisket. With ribs it is smoked unfoild for a...

This has been a hard lesson for me to learn and one that I still have a hard time believing. I made some ribs in the oven yesterday. I know sacrilege, but due to my work schedule it was the best I could do. I had my wife start the ribs for me while I was at work. I had a premade "rub" that...

Thank you. I am hoping I can get similar results with a leg of lamb. Bone-in leg of lamb is the easiest piece of lamb for me to get my hands on.

Thank you very much. Apparently my search-fu is weak today. It also helps if search in more than one forum topic.

I have an idea for a lamb sandwich rolling around in my head. I am just wondering what are my options for the lamb preparation? I know I want to use leg of lamb (most likely bone in). Should I just do a straight smoke/roast and slice the meat or should I try something similar to the pulled beef...

I have done some tweaking to this recipe and here is what I have so far. Same process as before but with the following ingredients: 1/3 cup brown sugar 1/3 cup fresh brewed coffee 1 cup ketchup 2 tablespoons white vinegar 1 tablespoon Worcestershire sauce 3 teaspoon instant coffee powder mix...

Per a request of from the No. 5 Sauce thread, here is a separate thread for my sauce. In a medium sauce pan combine the following: 1/3 cup fresh brewed coffee 1/3 cup white sugar Stir over low heat to make a simple syrup. Then add the following: 1 cup ketchup 2 tablespoons white vinegar 1...

Having this recipe as a starting reference has made my sauces immeasurably better. Here is my latest try made specifically with beef brisket in mind: 1/3 cup of fresh brewed coffee 1/3 cup white sugar Combine in a saucepan over low heat and make a simple syrup. Add the following ingredients...

Well it is 3 am and I have started my cook. Due to a very hectic day (hosting a garage sale), I decided to go with a simple black and white rub with just a few minor tweaks. 1/4 cup kosher salt 1/4 cup black pepper 1/2 tsp cumin 1/2 tsp granulated garlic 1/2 tsp rosemary I trimmed very little...

I picked up a whole 12# brisket that I will be cooking this weekend. I am torn between two methods of cooking. Either Chris G.'s Recipe or keep it simple and do a straight 50/50 salt and pepper sprinkle. Either way I plan on smoking for about 4 to 6 hours and then foiling for another 4 to 6...

I finally got around to making a batch of good ole No. 5. All I can say is it is a great sauce. This is going to be the starting point my sauce experimentation from now on.

My Christmas gift to the family is that I buy and cook Christmas dinner. This year I am doing a 9 pound boneless rib roast, creamed spinach, smashed potatoes, and a salad. Haven't decided what I am doing for dessert yet.

@Jerry N. I live in the Southfield area and the Sam's Club up here does not carry Pork Butts and only carries brisket flats sporadically. I usually go to Ray's Prime Foods in Southgate to get Pork Butt. I am going to have to try asking the butcher at Sam's about the Chuck Roll. Though it won't...

Good luck. It sounds delicious. I have had no luck fining a whole chuck roll up here. I can find chuck roasts (3 to 5 pounds), but no chuck roll.

I was hoping to serve it whole or in steak form. Seems a waste to turn everything into burger. So option number 1 sounds very intriguing.

Thanks for sharing this. I was thinking of doing a rib roast for the Christmas, and I may do this instead just to save on cost and cut down a little on the fat.

For my help butchering a deer, I am getting a hindquarter roast. Any suggestions as what to do with it? What temp to cook it too? It is an extremely lean piece of meat.

I am in the process of my second batch for the Thanksgiving holidays. I did a half batch of the sauce. I tweaked the praline sauce a little. First off I am improved my technique by cooking the pecans in a large skillet. I also allowed the them to cook longer and at a higher temp. The butter...