So maybe the ivation and mavericks are different. The on off button on mine is above the back clip so it's easily accessible.
anybody with a maverick ever moved to something like the igrill or similar that used bluetooth? i just cant imagine the bluetooth range is anything but completely disappointing after being used to the maverick
Top 5 smelliest poots today too. Like the nasty follow you around kind but also have the colon shifting power and force Nachos + andygator + bbq + homemade cookies = all the febreeze
I have the igrill mini. $36.99 on Amazon. Actually pretty satisfied with the performance. The app is simple to use, and to be able to see the trajectory of internal temperature on a graph makes the device worth it to me. I also have a probe clip to get accurate grate temp. Bluetooth range is reasonable...
Bbq for family, ribs and I had extra room so I threw on some brats that had been sitting around. The brats turned out amaze. I'd never done them on the smoker before.
welcome to the thread, glad you had a neat experience with your smoker. take some pics next time so we can come along for the ride!
did brats in the butter/beer bath that was posted a few pages back for a group at the lake on saturday. never going to make them any other way. insanely easy and delicious and those onions make a perfect topper.
Overcooked the loins this time. Ribs were alright. Just threw it together with rub only. I want to inject the loins next time.
Have cooked a handful, never cooked a bad one. Never as moist as I want after it has been pulled though, was curious if I can do something I haven't been.
Yeah, inject or just add a sauce after pulling will probably give you what you are looking for. I usually use a random googled vinegar sauce after its pulled and get lots of compliments.
That ivation version of the maverick 733 is $44 if you have Prime. Ivation Long Range Wireless Thermometer - Dual Probe - Remote BBQ, Smoker, Grill, Oven, Meat Thermometer - Monitors Food From Up To 300 Feet Away https://www.amazon.com/dp/B01AGNOUBU/ref=cm_sw_r_cp_apa_9UIHxb1KKNXNJ
I have seriously wondered why this doesn't happen more often at bbq joints. hope the damage isn't bad and they are not down for long. http://www.nbcdfw.com/news/local/BB...386609991.html?_osource=SocialFlowFB_DFWBrand
Might not be letting it rest long enough. I will rest pork butt and brisket for 2 hours wrapped. If it is steaming hot when you are pulling you are losing moisture.
My butts stay super moist doing these few things: -Score your butt and do a brine of apple cider and rub mix for at least 24 hrs in a big pot. -Wrap in foil the last few hours of smoking and let it sit in the foil at least an hour or two after taking it off the heat. -Save your drippings and add as needed (after removing as much fat as possible)
Wondering about this too. I have always injected mine, haven't ever heard of anyone brining one. Anyone else do this?
I've done both, but actually preferred the taste of a brined butt compared to injected. it just seems like the meat absorbed more of that subtle taste. You can't go wrong with either though.
24 hours in a salt brine would only get the mixture about 1"into the meat - I just don't see how that is better than a good rub and injection on larger butts I really don't bother, anything less than 8lbs it helps with moisture and flavor.
No need to inject (it adds flavor, but not needed for moisture). No need for brine. Just wrap in foil after it gets to a good color and then let it sit for 2+ hours after it comes off the smoker and you'll have super moist meat. The wrap and the rest make all the difference.
Meh, everyone has their own preferences ...it's kind of dumb to say any one method is wrong or unnecessary.
I won't say it's wrong but I can certainly say it's unnecessary. It's very easy to make moist pulled pork without injecting.
Just like the brisket convo, the biggest reason why pulled pork wouldn't be tender is if you didn't get it up to temp. On a butt I dont think that would be mistaken for dryness like it could be on a brisket though. You can use a mop on a butt that will slow the cooking time by quite a bit.