Recent content by BigDog

Cooking the pork butt. Update after I shut things down and unplugged for a few minutes things settled down.

Just started a cook at 225 and the grill was smoking too much the temperature was up to 375 and the set point moved to FULL. Moved the set point back to 225 cooled things down and it went up over 350 again with the set point at 225. Going to shut it down and star over but I am not sure what is...

So at least give me your process??

Does anyone have a fool proof pork steak recipe? I have tried using a modified 3-2-1 method but could not make it work. Thanks

Does anyone remember Sam's having sold beef tenderloin in a two pack just like they sell pork tenderloins today? I am trying to find these again. Thanks

Well, their ribs are spot on every time! Next time I go I will ask in person if they are smoked for 24 hours. I too find it impossible to believe.

Could this even be true?

Well my cook went well the old boy did not sound too great when I started it up lots of pops and moans but after it warmed up no issues. I did have one meat probe go bad but I don't think I was because of the -1 degree temperatures.

Thanks guys I forgot all about the bone missing. Duhhh I tie them up still because I am old school and use injection to keep things moist.

Ok this is the second time now I have purchased a Costco pork butt two pack and the were both cut oddly with a major slice about halfway down the middle. I make them work by tying them up with butcher string but why does this happen? It just seems odd to me.

Thanks everyone I am going for it! I will place the smoker so I can block some of the wind and check the temps regularly.

Wanting to smoke a couple of pork butts tonight but it will be -1 degrees Fahrenheit can my RT-590 make it running at 225????

Ok I like this leader board on the ReqTeq app for the number of cooks and hours cooked but what are these guys cooking???? If you do the math you would need to be cooking everyday for 16 hours to get these numbers. Somebody is having fun!