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Thanks for the reply ! I trimmed quite a bit of skin/fat, pretty thick fat on this picnic! That way my rub and smoke can get to the meat. Didn't think about basting, what would you baste with? how often

Been a long time since I smoked anything on my bullet. Looking for a little advice on the 10 lb pork picnic I just bought, how much should I trim fat, does it cook like butt. I plan on using wild willy rub with a little apple wood for smoke. Plan on starting tomorrow night around midnite finish...

Thank you! I will take your advice and double seal the bags. I think I will put a towel in the bottom of the pot to keep bags from intense heat. Today is the "BIG" DAY! Happy ST Pats's day enjoy everybody!

Thank you! I am glad to know the bags will hold up.

Thank you! Does slicing before you pack help with reheating? I would rather let the church kitchen crew do the slicing.

Thank you that's a good idea, we have a food saver vac that works. Are you sure those bags good for boiling water?

Hi, I am smoking 35lbs of corned beef during this week for a church st patty's day fund raiser next Saturday. Since i can not smoke it all the same day, I have to figure out how to properly reheat? Should I stop cooking about 10 degrees before being done at 195? Then I would still have to reheat...

This is very close recipe to what I have done before! I t came out great for me!

Hi it's been a while since I have posted here, my busy life being the main reason, but I have been asked to do some smoked brisket for a church dinner fundraiser. Here is my situation I only have one 18"WSM and I need to do about 6-8 whole brisket's. I have some question's. First I have only...

Sounds good, gotta love them ABT'S

I like the idea of making bits out them, gonna have to try this one!

What would be the little nugget of goodness be? Going to try and post some pics first I must find a host ok 1 pic is of pre Q last night midnite and second is today about nine this morning

I just realized the pork butts we have are Boneless! Does that have any effect on cooking the butts? or flavor effect? Have not done boneless butts before so this is a little surprise.

Ok now the butts are thawed out and I just got done mixing up the rub. Now I got to get my camera ready and try to do some pics to post here, can't wait!

In the past I have kind let the meat temp dictate the time but if like I said start around midnight on Friday and go to early afternoon on Saterday, should be about a 12-14 hour cook.I will now shoot for a temp of 240-250, what do you guys think of my timeline estimate?

I use a remote Polder combo oven temp and meat temp thermometer on the butts in the upper rack and on the lower I use a Maverick remote oven thermometer on lower and a standerd 6 inch push in dial themometer for meat,which I plan on leaving in the butt by the door for reading. I got to go check...

Yea I am going to have to agree with you and my new plan of attack is to lower my temp down to 200-230 and give it a lot more time. Will put in smoker Friday nite and let it go all night hopefully finish Sat afternoon. Hopefully I will get some good results

Yes I think I will just use a smaller amount of water then usual. I see I have gotten a double post here in the bbq forum I guess Chris A must have moved my first discussion which I posted in the wrong forum Of pork recipes I wonder how do I ask him to maybe combine my 2 discussions I know I...

I wouldn't consider prime rib a lean meat, just good!

You should probly check the meat themometer against another one , just a thought.