Slow Smoking Meat: I'm a Microbiologist, Dumbass.

The Something Awful Forums > Discussion > Goons with Spoons > Slow Smoking Meat: I'm a Microbiologist, Dumbass.

Senior Funkenstien: Apr 16, 2003; Dinosaur Gum

How do you guys recommend I prep a pork butt. I didn't see anything posted earlier about the particulars.

I have already rubbed it with my favorite spices but from what I've read elsewhere on the net a lot of people inject and then baste throughout cooking. I didn't see anything about foiling. Any ideas?

# ¿ Apr 28, 2012 23:56

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# ¿ May 5, 2024 04:34

Senior Funkenstien: Apr 16, 2003; Dinosaur Gum

TECHNICAL Thug posted:

I really like this recipe/guide for pork butts. I followed it pretty closely and was really happy with the result.

http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

Here's his rub: http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

Thanks man! Thats a drat good write up and step by step. Just what I was looking for.

# ¿ Apr 29, 2012 01:25

Senior Funkenstien: Apr 16, 2003; Dinosaur Gum

Is about 170 degrees a normal temp for a boston butt roast to stall at? I have been cooking it for 8-9 hours now at 225. I thought it would have been done by now.

# ¿ Jun 4, 2012 00:42

Senior Funkenstien: Apr 16, 2003; Dinosaur Gum

fps_bill posted:

I did a turkey last thanksgiving in my weber smokey mountain and it turned out amazing. I followed the recipe to a T and used cherry wood for smoke.

Here's the recipe if you want to try it. http://www.virtualweberbullet.com/turkey6.html

I've been doing fried turkey for the family for years now. I like smoking stuff though so I wanted to ask. How is the skin on the smoked turkey? Is it rubbery?

# ¿ Oct 12, 2013 22:57

Senior Funkenstien: Apr 16, 2003; Dinosaur Gum

Flaggy posted:

http://www.amazon.com/Masterbuilt-2...eywords=smokers

Thinking about getting this smoker, the reviews seem positive, looks like it will do exactly what I need it too. Any of you use a Masterbuilt? Don't know if I want the 30 or 40 inch one though.

I use mine all the time with propane(Mine looks the same but says you can use charcoal in it too). Well worth the money to me. Can hold a steady temp, plenty of space in the 30" one(two half racks per shelf layed flat).

# ¿ Jul 29, 2014 17:52

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# ¿ May 5, 2024 04:34

Senior Funkenstien: Apr 16, 2003; Dinosaur Gum

His Divine Shadow posted:

Got the WSM cleaned and burned out multiple times, never been this clean since I bought it.

Trying my hand at smoking meatloaf.

Whats that underneath in the pan and how was it? I've been thinking about trying it.

# ¿ Apr 17, 2015 20:09

The Something Awful Forums > Discussion > Goons with Spoons > Slow Smoking Meat: I'm a Microbiologist, Dumbass.