I bought one for my camera and lensesHarbor Freight had these 1/2 off last week, so I thought I'd make a case for my Fireboard. A little overkill
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I bought one for my camera and lensesHarbor Freight had these 1/2 off last week, so I thought I'd make a case for my Fireboard. A little overkill
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Doing a couple pork butts tomorrow. Injecting and putting mustard and rub on tonight. What do people feel like are keys to their best pork butts? I’ve changed my method multiple times over the years. I may use my smoke tube tomorrow get a little more smoke flavor on them.
I've got a recipe that I've used a lot, but I have similar results. The next time I make it, I'm going to get blocks of cheese to grate myself, instead of getting pre-shredded. The pre-shredded stuff doesn't melt as well because of the starch that gets added to keep it from melding together in the package.I've tried a few different mac and cheese recipes and it always seems to come out gritty/dry. Flavor is always good but the texture just isn't right.
Personally, my pork butts went to another level when I switched from wrapping in foil to wrapping in butcher paper. It lets the meat breathe a little, which preserves the bark better than airtight foil. Some people say bark is overrated for pulled pork, but I disagree. The bits with bark are like little morsels of meat candy.Doing a couple pork butts tomorrow. Injecting and putting mustard and rub on tonight. What do people feel like are keys to their best pork butts? I’ve changed my method multiple times over the years. I may use my smoke tube tomorrow get a little more smoke flavor on them.
Personally, my pork butts went to another level when I switched from wrapping in foil to wrapping in butcher paper. It lets the meat breathe a little, which preserves the bark better than airtight foil. Some people say bark is overrated for pulled pork, but I disagree. The bits with bark are like little morsels of meat candy.
I did mine yesterday day with butcher paper at 160 then put it in foil pan after wrapped when I cranked up a bit in order to save some juice. I think this is the way to do it atleast for me. It turned out tremendous.Personally, my pork butts went to another level when I switched from wrapping in foil to wrapping in butcher paper. It lets the meat breathe a little, which preserves the bark better than airtight foil. Some people say bark is overrated for pulled pork, but I disagree. The bits with bark are like little morsels of meat candy.
Mississippi mud roast is flipping delicious!I’m fed up with the price of brisket, and we had a couple of chuck roasts in the freezer so I tried smoking those in a similar fashion to brisket.
The big difference is when it got time to wrap, I placed them in a grill pan with some broth and wrapped the whole pan. In one of the pans we dumped pepperoncini and Italian seasoning in with the broth.
It turned out spectacular and a fraction of brisket’s cost.
I did mine yesterday day with butcher paper at 160 then put it in foil pan after wrapped when I cranked up a bit in order to save some juice. I think this is the way to do it atleast for me. It turned out tremendous.
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Look at post 3215. While I answered a question about freezing pulled pork, my pork butt process is there. So worth the effort.Doing a couple pork butts tomorrow. Injecting and putting mustard and rub on tonight. What do people feel like are keys to their best pork butts? I’ve changed my method multiple times over the years. I may use my smoke tube tomorrow get a little more smoke flavor on them.
I'd start by checking the pellets. Vacuum out your firebox and try new ones. Sometimes when you have bad pellets the grill will try to compensate by adding more and more and more and eventually that big pile will create a huge grease fire. I've learned that the hard way a few times. Not something you want to do with a 80 dollar chunk of meat.currently using a pit boss XL pellet grill to smoke brisket. Can’t for the life of me figure out how to keep correct temp. Trying to smoke at 225, only goes up to 200-205, but if I crank to 250 then it hangs at 240. Am I doing something wrong?
Agreed. This is the first time I’ve tried brisket and it was fine for the first few hours but having troubles with temp suddenly. I will try and quickly vacuum the box out when I take it off to wrap shortly. Thank you!I'd start by checking the pellets. Vacuum out your firebox and try new ones. Sometimes when you have bad pellets the grill will try to compensate by adding more and more and more and eventually that big pile will create a huge grease fire. I've learned that the hard way a few times. Not something you want to do with a 80 dollar chunk of meat.
If that doesn’t work, quickly put it in the oven and finish in there. Not optimal but will be good.Agreed. This is the first time I’ve tried brisket and it was fine for the first few hours but having troubles with temp suddenly. I will try and quickly vacuum the box out when I take it off to wrap shortly. Thank you!
I did the charcoal snake with a cheap grill and a pork sirloin roast today. It worked really well. It would have been "set it and forget it" but I kept checking on it all afternoon. Next time I will go ahead and take that nap.I do the snake method when I smoke a pork butt in my Weber. I put a cast iron pan in the middle as my water pan as it makes a great heat sync
I've got a recipe that I've used a lot, but I have similar results. The next time I make it, I'm going to get blocks of cheese to grate myself, instead of getting pre-shredded. The pre-shredded stuff doesn't melt as well because of the starch that gets added to keep it from melding together in the package.
I just ran some beef ribs last weekend. They were part of a 1/4 beef so I don’t know the price but those were better than expected. I wouldn’t be scared to make those for people. I did them with Meat Church Holy Cow. Seems like that lead time seasoning has been a game changer lately. Also dropping brown sugar, butter and BBQ sauce in the crutch wrap is awesome.Did some beef short ribs today. Started them 3/4 of the way frozen at 180. At the 3 hour mark put a pan of Au Jus mix with 3 cups of water turned up to 240. After another hour put the ribs into the Au jus pan and covered. Turned up the temp up to 270. Ribs were around 202 IT. Wasn’t quite ready to eat so just turned the temp down to 180 to keep warm. Very tender!!
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