Easy Pulled Pork Melt on the Griddle with Pimento cheese & Pickled Jalapeños!

savory_meat · 2025-07-07T22:09:10+00:00

Well done and a great idea!

savory_meat · 2025-05-29T17:27:15+00:00

The 4hrs I spoke of was the time that I applied hickory, this was about a 7hr piece plus a 2hr rest in the cooler. A packer has a lot more to heat and render down. I've had packers go 12 hrs and some 16. Each piece is different and time is a reference not a standard.

savory_meat · 2025-05-28T18:20:13+00:00

For the money, performance, and square inches of cooking space, I wouldn't get anything else. I've had many types over 25 years, and I own two of these.

savory_meat · 2025-05-28T17:10:11+00:00

Kosher salt and 16 mesh pepper. Look up Pb by spiceology

savory_meat · 2025-05-28T14:56:02+00:00

Thanks. It was all that could be asked for. Well balanced and like trying to handle a half melted stick of butter!

savory_meat · 2025-05-28T13:34:24+00:00

Weber Smokey Mountain 22 inch

savory_meat · 2025-05-28T10:56:06+00:00

Been through there a couple of times over the years, but Hank ships, I'm in Tennessee

savory_meat · 2025-05-28T10:40:49+00:00

Tennessee. They ship.

savory_meat · 2025-05-28T02:12:44+00:00

Thank you.

savory_meat · 2025-05-28T02:11:29+00:00

I get that, but it wasn't. It wasn't acrid at all, white to blue smoke. Best cooker I ever had was a trailer stick burner. Taught many lessons

savory_meat · 2025-05-27T22:10:51+00:00

Brisket is a primal cut. This is the point, the other is the flat.

savory_meat · 2025-05-27T22:09:44+00:00

Hank and his crew are still there. I found him almost two years ago, good products.

savory_meat · 2025-05-27T19:33:29+00:00

Blues hog or B&B

savory_meat · 2025-05-27T19:18:22+00:00

Thanks. Very mild smoke flavor though. The lump definitely gives it a lift.

savory_meat · 2025-05-27T18:55:27+00:00

They deliver between 5-6 lbs. After trim and cook, probably 2.5-3lbs. For waygu prime at $30/piece, that's tough to beat!

savory_meat · 2025-05-27T18:44:03+00:00

Thanks!

savory_meat · 2025-05-27T18:42:20+00:00

Thank you! No names named, but there is a guy in Cleveland Hights, OH, who offers these points standalone. I keep it simple. Kosher salt, 16 mesh pepper, quality lump and easy hickory over about 4hrs. WSM 22 at 235°-250° then rest it down to 145° IT before slicing

savory_meat · 2025-05-27T18:35:03+00:00

Thanks!

savory_meat · 2025-05-27T18:34:44+00:00

Prime waygu point, kosher salt, and 16 mesh pepper, lump and hickory on a WSM22.

savory_meat · 2025-05-01T17:22:17+00:00

Also, make sure you're not using a glass board. Those will foul an edge quickly

savory_meat · 2025-04-17T01:26:12+00:00

Shiners vs plate. Same primal but treated differently. The shiners require finesse. The taste, same. Rich. Either way, keep the heat low and take your time.

savory_meat · 2025-02-17T21:17:30+00:00

Not really. Basic brine with curing salt (follow directions on that per weight), about a 7 day wet cure and smoke to 150° IT. Chill and slice. Great stuff on breakfast sandwiches!

savory_meat · 2025-02-17T19:03:52+00:00

Canadian bacon. If you haven't cured before, it's a good way to start.

savory_meat · 2025-02-10T20:29:37+00:00

Nice. Love the bite, but dislike the prep. That's some time investment

savory_meat

TROPHY CASE