Recent content by PCH

Thanks for the advice. We have been spritzing with apple juice out of convenience.

So, we finally figured it out! After several webpages, we combined baking powder with the rub to season the skin-side and just the rub on the meat side. I had the 700 at 375. I grilled the meat side down for 25 minutes and the skin down for the remaining time. A total of 1 hour and 15...

Good news. We smoked a pork shoulder this weekend and it turned out nice. Although, it is really hard to screw up a pork shoulder. Here are the changes I made: - We smoked the brisket in the first phase at 225 (as everyone else does). - We added a water pan to the 700 in the back center of...

I plan to make several changes at once. I'll add a water pan, wrap sooner (maybe 140 instead of 160 although this will probably cause problems with the bark) and I'll pull the brisket at 190 instead of waiting for 205 I reduced the temperature to 205 for the initial smoke and then raised the...

Thanks everyone for the help and advice. After smoking brisket in Kansas and struggling with brisket (multiple times) in ABQ, I believe there is difference. I have been reading and studying and have a plan for the next brisket. I'll update this thread and let you know what I did and the...

Does anyone have any advice concerning smoking at high altitude (Albuquerque, ~5500ft above sea level). We recently traveled to my Parent's house in Kansas and smoked Brisket, Ribs and Pork Shoulder (on different days). They were the best we have ever smoked. I smoked Ribs (in ABQ) before we...

Okay...here you go. The wife wasn't convinced this method would work so I she let me try it with two thighs our of ten. The other eight I grilled on the charcoal grill. As suggested, I smoked them at 225 for an hour and then turned the heat up to 450. The results are in the attached...

That sounds like a great idea. I'll give that a go.

here again.

One more time.

Now that I have grilled other things (hamburgers, tri tip, etc) that require high temps, I think I agree with @ifican, the pellet grill can do a great job smoking and low-n-slow, but it will be hard to replace open flame and charcoal. The burgers were good (grilled on the grill grates), but not...

Tonight we tried Pork Belly Burnt Ends using Apple wood. We used the method the Meat Church (youtube) guy uses but we used our own rub and sauce. We smoked the ends at 250 for 2 hours and then bumped the temperature to 275 as it was getting late. We sauced them and put them back in for almost...

One more time

One more time.

Thanks for all the advice. We'll try the pat drying and the baking powder in the rub. We usually decide to have the thighs a hours before we start them so leaving them in the fridge overnight would be difficult. We cooked hamburgers last night on the grill and minute steaks on the grill...