Search results

Thank you for your replies. Any comment about using the butt thats been in the freezer for about 9 months ?

It's friday, and I'm sitting in my office. I am smoking a butt and a picnic tonight for a friend. I took the butt and picnic out of the freezer Monday night, and put them in the vegetable bin in the lower part of my (cold) fridge. I now realize, I haven't checked them since I transfered them...

Stupid question here: What if you only remove the membrane and don't trim the skirt ? Just harder to eat ? Uneven doneness ? Earth stop spinning ? note: I have only done babybacks...

Guys, Abot how much charcoal are you using ? Minion method ? (I would guess not) About how long was the cook ? Thank you, (I have to try this soon)

Are we talking about "Duraflame Briquets" or "Duraflame Real Hardwood Briquets" ? http://www.duraflame.com/prod_bbq01.html

Bingo. Thank you

One team, I think it was Mad Mamma, was using a tool to help pull their pork. It was like brass knuckles with pronglike extensions (bad, bad desrciption) worn on each hand. Anyone know what they were, or where to buy them ?

Just saw this in a recent newspaper: "Keith Bulluck, a BBQ-lovin Tennesee Titans linebacker, is a partner in "Smoked", 103 2nd Ave (Fifth st) where the food is the work of Kenneth Collins, formerly the chef and an owner of Ida Mae. Mr. Collins emphasizes grilled items (shrimp, sausage) and...

Ordered 3 bags Apple and 2 bags cherry on March 28th, and recieved them om on April 4th, exactly one week. I live in New Jersey. Have not had a chance to use them yet, but will try this weekend.

Put some "dryer lint" into the crumpled newspaper. Really lights it up ! Free also.

Guys, thank you for the replies. Yes, "the price was right", as my Aunt Mynn would say. Is there any advantage to smoking this, as opposed to the oven, seeing that it is going to require 325ish temps, and as per the article linked here, will absorb only a little smoke flavor ?

My wife brought home a free ham she got at the supermarket, and says "here, smoke this !" It is a "Cooks" brand, Butt Half (some label claims) -Bone in -10.21 lbs. -Ham and water product -23% of weight is added ingredients -ready to cook -super-trim, Hickory smoked So what do I do ?

Art B, I'm actually flabergasted I never knew about Spanky's, thats about 100 yards from where I work (not to mention, around the corner from Virgils). Thank you, I will have to check it out. I am also very curious to try Blue Smoke.

Lets list the NYC BBQ places: Virgils: Actually not bad, I like their pulled pork, and love their hush puppies with maple butter. Also like their "country greens". Good Mac n cheese also. Daisy May's: Don't like the pulled pork, too mushy. They do have cart's around midtown that are a great...

From the NY Post: R.U.B World-famous chefs come here all the time - but Paul Kirk is different. Kansas City's Kirk is a top pitmaster, with seven world barbecue championships under his belt. Next month he opens Paul Kirk's R.U.B. (Righteous Urban Barbecue) in Chelsea, where the usual suspects...

First of all, thank you to all who have replied. Despite the dryness of the meat (and it was improved the next day with a little water/microwave action)I am very satisfied with my first effort/results. I owe this board a big thanks for all the great info and advise !!

Yes, I only basted this once, mistake ?

Also, what do you make of the 3 different (all lower 206, 208, 210) tempature readings I got during the boiling water test with my NuTemps(3 probes) ?

I usually look for butts, but the wife got this one. And I was thinking "this thing is very lean for a Butt/picnic" I think I should have wrapped the brisket in bacon, I knew it was very very lean !

Finally got to use the WSM, but with mixed results. I was able to use and control temps perfectly (I think), but my Pork Shoulder and Brisket came out quite a bit dryer then it should have. Heres the gory details. Pork Butt(really a bone in picnic) was 6.46 lbs with the skin on. I did remove...