Search results

Thanks for the info, John.

Awesome. Exactly the detail I was looking for. Thanks, as always, Larry.

I know there are a number of posts about reheating BBQ and I have searched for and read them, but there are a couple of details I'm curious about, hence this post. I recently bought a Food Saver and this past weekend sealed and froze most of a 3-butt cook. I now have about 13 pounds of frozen...

To echo some other posters, the ET-73 has made a huge difference in my overnights. I usually get things going 2-3 hours before I am ready for bed. That gives me plenty of time to get things locked in. Then I set the max and min smoker temps and the max meat temp, put the receive next to my...

Looks tasty! I've been thinking about doing a pulled beef for a while, but wasn't sure what to do for it. What temp, rub, and target temp did you use for this? Any other specifics (such as foiling during the end of the cook)? Was it similar to the Chuck Roll recipe on this site...

Kevin, that's a good suggestion. However, I did ask them and the guy looked at me like I was asking for the President's nuclear codes. I once asked his wife if they pre-salted the cabbage in their cole slaw and she wasn't much more forthcoming.

Thanks for the responses guys. I really think the chopped pork I had the other day had a different tenderness to it (more firm) so I am going to shoot for that. I'm doing a 3-butt cook next weekend and I'm going to start checking one of them at 180 and see if I can find the "feel" I am looking...

I've been making my own pulled pork all summer and I think it's getting pretty darn good (and so do my friends/family based on how often they ask me when I am making the next batch). But today, I had chopped pork at a BBQ joint I hadn't been to in a while and I really liked it. The texture was...

Makes sense to me. Thanks, Clark! I'm going to have to try this soon.

Clark...thanks for the quick answer. Follow up question: Do you let the WSM "come to temp" before you put the cheese in or do you put it on right after the coal and wood are lit? I ask because I would think with that little coal and a full water pan that it would take the full hour for the...

Did you smoke the cheese and tomatoes in a WSM? I've never tried to go that low, so I don't know if it's even possible.

I second this. Details please. Because that looks and sounds fantastic.

Agreed. He's helped me on more than one occasion. Thanks, man.

Holy Crap! Wagyu brisket? The mind boggles at the thought...but the tongue drools!

Hmm...I didn't see any compk on my last visit to Costco, but I am heading their tomorrow night for some butts so I will check again.

I have yet to see a single back of Competition K sold any where near where I live. I would try it if I could find it.

Thanks for the feedback, guys. I'm mainly asking out of curiosity. I haven't foiled so far and PP has been one of my best cooks, too. At some point, I will probably try something like Derek's technique just to see the differences. But for now, I realize I'm in no rush to mess with what has...

I've seen a number of posts mentioning foiling a butt during cooking. After doing a search, I think I'm understanding the idea, but I want to make sure. From what I've read, it sounds like you can reduce cooking time if you foil your butt towards the end of the cook (say, at 170 internal?)...

Larry, thanks for the response. Very helpful. This is going to be a good cook and party.

I'm having a bunch of friends over for some football in a couple of weeks. I plan to do an overnight pork butt on the WSM the night before and serve pulled pork sandwiches. However, I've had a few requests for pulled chicken as well and I'm more than happy to oblige if I can make it work. My...