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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Unless you are wanting to slice it, it's gunna need to go back on the smoker
I've never wrapped a pork butt until it is done and going to rest. Give me all of that bark
Pull it at 200-205 and don't wrap.
If that's the question, then yea I've wrapped many a pork butt in foil
Usually do it by look/site though, not temperature
The juices trapped in the foil are excellent for pouring into the shredded meat
I can't say I've always done it though, just kinda depends on how it looks/how I am feeling (and if I'm awake)
Thank you for your post. You gave me the idea to put my wrapped butts in my shredding pan, in the cooler to collect that goodness. It will also make clean up a bit smoother as well.
Whole hogs are for show. By the time you get the hams to temp, you've scorched a lot of meat. Sorry to burst that guys bubble.
Was thinking of documentation possibilities. I'll get you some. First decision is to add whisky to coffee or not. Stay tuned.
This is not the fucking whole hog thread! Read the damn title.
I feel like you've never met my friend Rodney Scott
Yeah I was just messing about the whole hogs since it’s an inside joke here.
Was that leroi that was flipping out?
Also, coffee is hoochless. 5:10 seemed a little early.
More like noshot residue lol
In the market for a new smoker in the $500 range. Any suggestions?
Been looking at the ceramic kamodo joe. We have an old ass pit boss pellet smoker but just went to fire it up and I think it’s done. It’s so bulky for our apartment and looking to go with a ceramic smoker then getting a black stone grill later.
how involved of a cooking process do you want? how much do you anticipate needing to cook at one time (good rule of thumb is to add 50% capacity on top of that)?
Hey man, there's a spider by your leg.
I'm no expert, but I think you're gunna need more than one chimney of charcoal
16pcs on @ 758am. Good and faithful help is bored already. 220 w/good smoke.
Yup. 40 pounds @ each end, spread the hots on them, waited for an hour to warm up and clean the grate. We cookin' now.
Time for a beer
I can hear it now......
Wife: how is it you are drunk at lunchtime
Frez: well my internet hoodlum buddies talked me into a breakfast IPA and it went *hiccup* downhill from there.
For real though, need to do a little chainsaw and tractor work. Beer and update at lunch, I promise.
Come on, you can have just one
This looks incredibly fun.
The KJ Classic II is great but it’ll run you probably 3x your budget. I think it’s going to be hard to get a kamado of usable size for $500.
Very jealous of your day as I sit at my desk
On average just 2 people. Maybe 4 or so if we had people over.
This is what I have. Its a little larger than the L Green Egg. $600.00
Anyone tried this yet?
Or look at a PK Grill/Smoker. Hoss Bonaventure I believe the original is $399 ish. All aluminum and they retain heat quite well.
Not a kamado style, but don’t think you’re going to beat a WSM with that budget.
This is what we were looking at
I think if I were trying to stay around $500, I'd get a weber kettle and the attachment that a.tramp linked
Lol this is awesome
Butt for my brother's bachelor cabin weekend thingy
yall ordering any other kinds of butts?
those will get cut up, portioned, and smoked too
well I tried to post an American psycho gif here but it won’t post
First flip at 1230/140*. Digging the grate marks. Added 3 more bags of charcoal.
Sammich and beer time.
I have played this game before. Really fun.
How we looking Funshot Residue ?