corysold 0 Posted March 19, 2014 Share Posted March 19, 2014 i usually take my pork butts out at 195 to 200. Sounds like a good recipe echo. 160 would work if you wanted to slice it, but 190+, in my experience, is best for pulling. Quote Link to comment Share on other sites More sharing options...
toddrhodes 98 Posted March 31, 2014 Share Posted March 31, 2014 You can save a little bit of time and fuel if you double-wrap the shoulder in aluminum foil once it gets into the 160's. At that point, the bark is so well-formed the meat won't take more smoke anyway so you'll end up braising it in the foil and it cuts my cooking times down drastically, from 12 hours to 6-7 for a 6-8lb shoulder. I've not noticed any less of a barky texture from the exterior doing it this way. Quote Link to comment Share on other sites More sharing options...
Rocketsan 771 Posted July 23, 2014 Share Posted July 23, 2014 Here's what I think I'm gonna buy: http://www.homedepot.ca/product/dual-fuel-smoker/825657# Can someone point me towards a good FAQ on using a smoker? Quote Link to comment Share on other sites More sharing options...
nickman54 0 Posted July 24, 2014 Author Share Posted July 24, 2014 Here's what I think I'm gonna buy: http://www.homedepot.ca/product/dual-fuel-smoker/825657# Can someone point me towards a good FAQ on using a smoker? This site is a decent start.. http://www.smoking-meat.com Don't be scared to click on the link.... Hahaha Quote Link to comment Share on other sites More sharing options...
nd1989 209 Posted July 25, 2014 Share Posted July 25, 2014 this is where I go http://www.thesmokerking.com/ Quote Link to comment Share on other sites More sharing options...
Rocketsan 771 Posted July 26, 2014 Share Posted July 26, 2014 This site is a decent start.. http://www.smoking-meat.com Don't be scared to click on the link.... Hahaha If your board and was d!ckman54 I wouldn't be... Quote Link to comment Share on other sites More sharing options...
nickman54 0 Posted July 31, 2014 Author Share Posted July 31, 2014 I highly recommend anyone make these. Google or youtube "pork fatty". Its Jimmy Deans sausage wrapped in a bacon weave then smoked. See below, you can stuff them with whatever extras you like. [/img] Final product http://i991.photobucket.com/albums/af36/nickman54/photo1_zps3a8009d6.jpg' alt='photo1_zps3a8009d6.jpg'> Quote Link to comment Share on other sites More sharing options...
VCDomer 68 Posted July 31, 2014 Share Posted July 31, 2014 I highly recommend anyone make these. Google or youtube "pork fatty". Its Jimmy Deans sausage wrapped in a bacon weave then smoked. See below, you can stuff them with whatever extras you like. [/img] Final product http://i991.photobucket.com/albums/af36/nickman54/photo1_zps3a8009d6.jpg' alt='photo1_zps3a8009d6.jpg'> lol. That is friggin amazing. My arteries clogged just looking at those images. Quote Link to comment Share on other sites More sharing options...
VCDomer 68 Posted July 31, 2014 Share Posted July 31, 2014 Here's what I think I'm gonna buy: http://www.homedepot.ca/product/dual-fuel-smoker/825657# Can someone point me towards a good FAQ on using a smoker? I am getting ready to add a smoker to my arsenal as well. I have been looking at several including the big green egg. Let me know how you like it. Great price. Quote Link to comment Share on other sites More sharing options...
Rattlesnake 54 Posted July 31, 2014 Share Posted July 31, 2014 I am getting ready to add a smoker to my arsenal as well. I have been looking at several including the big green egg. Let me know how you like it. Great price. Here's my current smoker.. Great as a starter before you drop a bunch of money on a self-feeding one.. Electric is the way to go - super easy and works perfectly. http://www.menards.com/main/spring-fever/grills-smokers/electric-smoker/p-1509177-c-10141.htm Quote Link to comment Share on other sites More sharing options...
VCDomer 68 Posted July 31, 2014 Share Posted July 31, 2014 Here's my current smoker.. Great as a starter before you drop a bunch of money on a self-feeding one.. Electric is the way to go - super easy and works perfectly. http://www.menards.com/main/spring-fever/grills-smokers/electric-smoker/p-1509177-c-10141.htm Thanks for the tip. I was definitely leading toward the electric. How much are you able to get in there at one time? Quote Link to comment Share on other sites More sharing options...
nickman54 0 Posted July 31, 2014 Author Share Posted July 31, 2014 Thanks for the tip. I was definitely leading toward the electric. How much are you able to get in there at one time? You can get about three racks of baby backs in that, it's about the same as mine. I can fit only one pork shoulder in mine. You have to cut the ribs in half to get them into mine. Quote Link to comment Share on other sites More sharing options...
echo88 74 Posted August 1, 2014 Share Posted August 1, 2014 (edited) I highly recommend anyone make these. Google or youtube "pork fatty". Its Jimmy Deans sausage wrapped in a bacon weave then smoked. See below, you can stuff them with whatever extras you like. Ive made those sausage rolls before....amazing. If you want a tip for the leftovers, grind them up and use them in a country breakfast gravy....or saute them with onion, green pepper, and gouda cheese for an omelette filling..... Edited August 1, 2014 by echo88 Quote Link to comment Share on other sites More sharing options...
Rattlesnake 54 Posted August 1, 2014 Share Posted August 1, 2014 Thanks for the tip. I was definitely leading toward the electric. How much are you able to get in there at one time? If I had a nickel... Quote Link to comment Share on other sites More sharing options...
Rattlesnake 54 Posted August 1, 2014 Share Posted August 1, 2014 Thanks for the tip. I was definitely leading toward the electric. How much are you able to get in there at one time? But on a serious note.. There are 3 pretty big racks. The way I explain it to people is basically you can fit 2 game hens on each rack (so six hens in all) - if that gives you any sort of perspective. Now.. speaking of 3 pretty big racks.. http://upload.wikimedia.org/wikipedia/commons/8/84/Dahm_triplets.jpg Quote Link to comment Share on other sites More sharing options...
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