Search results

As I mentioned, the key is pulling the meat at the right time and letting it rest in foil. But.... You gotta monitor the temp of the pit and the meat at all times....even after the meat is resting so that it doesn't get into the "Danger Zone" (

Looks awesome Larry! I'll have to try the pasta variation. Sounds good.

Ok, I'm hungry now! Man... I'm speechless! Seriously!

Nice Rib Rack eh? (it's an inverted roasting rack... and works very well). Now we're getting there...they shrunk enough to get em outta the rack. Let's sauce then puppys... Rev Marvin's and honey! Try it ! Take a little rest.

Stopped by the supermarket....they NEVER have these. Talk about luck. They musta just carved up a rib primal. Nice price ta boot ! Rubbed down with wooster and then killed my last shaker of Wolfe Rub Bold!!! Rut Roh... Time to order more ! At least with the snow... you don't have to worry...

Way to go !;) :sick:

No, I didn't. :P :)

I agree on the don't cut angle. I use a vertical water smoker (WSM) and yet, have done 19 lb packers on it. If you roll up or tuck under the edges and put a little piece of foil underneath the outide edges (since they get more direct heat), you're good. A couple hours into the cook, you can...

Choose wisely. http://www.nakedwhiz.com/lumprankpoll.htm I like lump for grilling, or quick smokes...but for 14-20 hour cooks, I'll stick with Kingsford. :lol:

According to Kingsford, here's their ingredients... wood char (heat source), mineral char (heat source), mineral carbon (heat source), limestone (uniform visual ashing), starch (binder), borax (press release), sodium nitrate (ignition aid), sawdust (ignition aid). The mixture and high...

I shoot for an internal temp of 185 or so, then foil it and let it rest in a warm cooler for at least 1.5 hours. It should pull nice and easy.

Macro envy. LOL:cool: Works with normal burger buns too.... (dial up warning on this one) http://image63.webshots.com/163/8/89/7/483688907KptVUj_fs.jpg

Burger? LOL! It's pulled pork! Affectionately called.... a sammich.

Well, I got some 24th.... 25th was cooked inside, and I usually don't pics of "indoor" food. LOL Got a cryo, rubbed em and put em on round 7:30 last night. Made up one of my sauces for topping later, pulled the Pork, added more rub, then dumped a bottle of Rev Marvins BBQ sauce...

Ok... for LUNCH then? LOL :D

Looks awesome !!!

Yum.

Man, some of the crispiest skin I've had. The rev/honey combo is awesome. The Bold gave em a nice kick too! Smoked with a stick of orange wood and a lil cherry Kept layering on the sauce to build up the flava.