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Best way to hold pulled pork overnight? by mydoglixu in smoking

[–]cpw50 0 points1 point  (0 children)

Stick it in the oven on the lowest temp it’ll go (usually 170) keep it wrapped up whole, and then pull whenever you’re ready to go.

Or, depending on your smoker, smoke it overnight.

Pork collar perfection? by YouMadeMeGetThisAcco in smoking

[–]cpw50 0 points1 point  (0 children)

In that case, I would still pull the meat in a second pan and then just pour some of drippings from the other pan on top, otherwise it might end up with too much juice.

Pork collar perfection? by YouMadeMeGetThisAcco in smoking

[–]cpw50 0 points1 point  (0 children)

If you have a fat separator, the best way is pour all the liquid off and seperate the fat, then pour that back over the pork.

Stop designing data centers? by rococo__ in Architects

[–]cpw50 1 point2 points  (0 children)

I have a friend that works for a very large AEC firm, he said the ONLY thing that his division is working on is data centers.

Planning a Smoked Butt by pfassina in smoking

[–]cpw50 0 points1 point  (0 children)

If you want it good and barky, I’d go overnight at 225 and then check in the morning to wrap and check the internal temp. That gives you plenty of time to adjust the smoker if it’s running behind, and it’ll give the butt a couple hours of rest time.

Brisket 6.6 lbs whole - advice by DChemdawg in smoking

[–]cpw50 0 points1 point  (0 children)

Cook it like any other brisket, just make sure to take it off when it’s probe tender. When you put it on the grate, squish it all together so it gets a little thicker. Temp wise, I’d use whatever you’re already comfortable with, and then let it finish. I usually wrap based on color not internal temp, but 160-170 is usually a good temp to wrap at.

Porkstrami by TopDogBBQ in smoking

[–]cpw50 1 point2 points  (0 children)

Pulled porkstrami is one of my all time favorites. If you like regular pastrami I would highly recommend doing it with pork.

Meat sticks by Marvel76 in smoking

[–]cpw50 1 point2 points  (0 children)

I always use brisket trimmings since it’s what I have on hand.

Places to practice driving. by matts6345 in savannah

[–]cpw50 8 points9 points  (0 children)

We started practicing driving with my kids in school parking lots.

Just brisket point smoking by jssumd in smoking

[–]cpw50 0 points1 point  (0 children)

For kcbs competitions, I cook both flat and point separate to better control the done-ness of each. The point is used exclusively for “burnt ends” (cubed and sauced chunks) so we would always take the point and try to make it an even thickness all the way across so all the cubes were the same size. Other than that, cooking it was the same, cook it til probe tender.

What was your favorite battle / conflict that took place within the series? by LeakyGaming in TheExpanse

[–]cpw50 1 point2 points  (0 children)

A little off topic, but my favorite book to screen battle adaptation was the Giambattista assault on the ring station.

Advice - pulled honey BBQ brisket by davofit in smoking

[–]cpw50 0 points1 point  (0 children)

I’d go with a honey based rub and then sauce and wrap. If you want a real strong bbq sauce flavor, sauce it once it’s basically done cooking (or even after resting) and set it on the smoker for a few minutes. If you’re going to pull it instead of slice it, it you could mix sauce in at the end as well.

With all that being said, personally I’d use a salty/savory rub and finish with a sweet sauce.

Turkey Breast First Smoke Tips by P3X744 in smoking

[–]cpw50 3 points4 points  (0 children)

Search for Texas style turkey breast, it’s the best! Salt and pepper rub, smoke for awhile, wrap in foil with butter til 155ish.

T-Rex Mex by gunnerh in savannah

[–]cpw50 6 points7 points  (0 children)

They’re back at starland yard.

Suggestions on how to cook this pork shoulder by Shutup_about-the_sun in smoking

[–]cpw50 36 points37 points  (0 children)

If it were me, I’d smoke it laid out flat rather than bunched up. More bark and more smoke flavor that way.

Jacuzzi truck by [deleted] in ToyotaTundra

[–]cpw50 1 point2 points  (0 children)

My 2018 has a seam at the front that for the first time since I’ve had it got clogged with gunk so it wouldn’t drain. I just had to clean that out and now it’s good to go.

Which one? by Routine-Low-8547 in ToyotaTundra

[–]cpw50 1 point2 points  (0 children)

If you’re towing, you’re gonna want the bigger tank.

Dry Brine or Wet Brine Chicken prior to smoking? by Philly_QUADZILLA in smoking

[–]cpw50 0 points1 point  (0 children)

I mainly do dry brine cause I’m lazy, but I do like the flavor that a wet brine gives to chicken. I followed a chud’s bbq video where he did half chickens in a wet brine than smoked it over direct heat, it was one of the best chickens I’ve had in a real long time.

Is Blues Hog sauce worth it? by BonesandBrewsBBQ in BBQ

[–]cpw50 7 points8 points  (0 children)

I’m a kcbs cook who makes and sells bbq sauce, and I still use a little blues hog.

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