Recent content by teleskier

I was reading on another forum regarding injecting a pork butt. On that site, they said if you inject your meat, you need to follow the ground meat safety rule which says you need to reach an IT of atleast 135 in under 4 hours. Since I don't normally see what temp I am at because I put a butt...

I have a butt in the #2 at the moment with 12 degrees to go but dinner guests will not be here until 5:30. I normally wrap and rest for a couple of hours but have a feeling it will be done resting long before the guests arrive.  How long can I leave it wrapped without any damage to the butt?

I decided to try something new today. I injected a whole tenderloin and did a simple rub with just Montreal seasoning.  I smoked it at 200 to and IT of 130 then did a reverse sear on the grill.  It was amazing. You could cut it with a fork.

Smoked 3 racks of St. Louis cut ribs in the #2 today. Used Dave's rib rub on all three then finished one with a St. Louis sauce and another with a Raspberry Chipotle and one dry.  All three were tasty but I think I prefer a baby back to this cut.

First chicken in the smoker. Brined 4 hrs in the Brine Jr then each had their own rub for different flavor and both stuffed with onion, celery and carrots.  250 degrees for 4 hours to 165 IT. Meat was very moist and flavorful. I was surprised it only took 4 hours since the Maverick never got...

I would like to do a butt this weekend. It will be the first. I am curious about what you all suggest as far as preparation of one.  Trimming, brineing, rub? If you brine, please suggest a recipe etc.  I am not sure what brining does and why its necessary but I want to learn. Thanks in advance.

When I first fire up the #2, the Maverick indicates a much higher box temp than what I have it set for. Example, today I set the smoker for 200 degrees. The box sensor is on the top rack to the side of the smoker but not touching it. Maverick indicated the temp climbed to 282 and now 45 minutes...

Well I have two racks of baby backs each seasoned with a different rub for 24hours. 3.5oz of boated cherry wood, apple juice and the remote temperature and probe set being used for box temp only which is set to 235 degrees. I plan on pulling at 5 hours so I can mop one rack slightly for the...

First, I apologize if this is not the appropriate section to ask this and the mods will probably move the topic if that is the case. My SI2 will be here Monday and I will be anxious to get my first meal going. My question is where to all of you find the best quality of wood chunks, best pricing...

Well I did it. After a lot of research I broke down and purchased a #2. It shipped out today so hopefully I will be able to season it next week and get to doing some BBQ on the weekend. The inferior little chief will have to find its way to my son. No more finishing things on the grill. I have...