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Re: Moisture
Water for steam isn't the issue. All of the water is cooked out of the butt when it is cooked to 190* or higher. Could be a bad cut or it actually needed to go another 5* higher.1 · -
Re: St Louis Style Ribs Question
I use a rub even if I will add sauce later. 5 hours of cook time provides the opportunity for some rub flavor to get into the meat.2 · -
Re: Boston Butt - fat side up or down ?
I cut the fat cap off. More surface to put rub on and to become bark. Also, there is less mess in the drip pan.2 · -
Re: Question about smoke…...
I don't bother to tie them up. I squish the thin end together as I place it on the grill. Close enough for pulled pork. The thin end finishes 5* - 10* hotter than the thicker end, but still tas…2 · -
Re: Help needed not in regards to BGE!
Unfortunately, it seems like for years the industry has been touting OLED will be the savior and it hasn't come through. I have a Panasonic 65" plasma that I got a few years ago. It should…2 ·
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