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Messages - old sarge

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The photo issue seems to be fixed.

OK, so that worked.  Just had to click post many times!

My first Butt:

Success with iPhone. Will try on iMac tonight.

Here’s hoping.

IT is aware of the problem.

By the way, welcome!

Poultry / Re: How Much Chicken?
« on: July 21, 2021, 11:44:22 PM »
  Glad yours comes out OK.  Most of the posts I have read here and on a couple of other forums describe the skin as not crisp.

Poultry / Re: How Much Chicken?
« on: July 21, 2021, 07:54:57 PM »
While I do not smoke poultry, your plan sounds solid.  Also, check the poultry section for do's and don'ts.  By the way do not expect the skin to be finger licken good. You either toss it or put on a hot grill under a broiler for a few minutes to crisp up. Enjoy!

Thanks for the info David! Do you have a rough rule of thumb for smoke times for pork and beef per pound?


Mike - The only rule of thumb I have is to start butts and briskets around midnight then head to bed.  I check the internal temp (IT) when I get up and move on to honey do's, yard work, whatever. That first temp check gives me an idea of finish time which is always thrown off by the stall. So I plan for lunch, late lunch/early dinner.  When finished, foil wrap, beach towels wrap, then into a cooler till serving time.  The meat stays hot for a couple of hours; sort of flexible. 

Read the link LarryD provided pause the meat sections.  They are very helpful.   

Pork / Re: Cook times per pound for beef brisket
« on: July 20, 2021, 08:27:23 PM »
Want to smoke my first beef brisket, maybe 5 lbs.  Any recommendations for smoke times per pound?
Small cuts can be cantankerous for some reason.  Check out the beef section of the forum.  Also you can use the search feature.

The BEST advice I can give is to look in the beef and pork sections of the forum.  You will find what folks around here do and the results.  As for me, I generally use the bone in pork shoulder from the Army commissary.  I get Prime brisket from Costco. Butts/shoulders at Costco are not bone in and I will buy those when the urge hits me. Bone in/no bone makes no real difference from my point of view/taste.  As to what your local restaurant uses, for pulled pork, likely shoulder/butt.

Pork / Re: typical BBQ pork cut from a BBQ restaurant
« on: July 20, 2021, 12:11:00 AM »
What Larry said X2.

Pork / Re: 2 Pork Butts- Bone In, 17+lbs
« on: July 14, 2021, 11:16:37 PM »
Sounds like a good plan. I traditionally do my butts fat cap down to keep the cleaner side somewhat protected from the direct heat. And the clean side is what gets the rub. Just the way I do it.

Model 4D - The Big Daddy! / Re: James jerky dryer for chimney top
« on: July 13, 2021, 10:04:04 PM »
Thats a new one on me.  I don't have the dryer so tough to figure out the why.

Sauce after at our home, if desired.  And typically, to give the ribs the charred sauce touch, I sauce and slap 'em on a hot grill to char. The diner is welcome to wet them down with sauce at the table

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