Recent content by timelinex

I'm not sure I am understanding exactly what you are saying. So are you saying that both pieces are actually Boston Butt's and neither of them is the shoulder? It seems like every time I have made this (twice), one of the pieces is clearly much more supple and juicy than the other. Is that just...

I dont think so, but Im no expert: https://www.brooklyngrill.com/difference-between-pork-shoulder-and-pork-butt/

I purchased the costco shoulder/butt combo pack and I can't tell the difference between the two halves. Last time I was mistaken in my assessment of which was which based on the results. In the pictures online, the butt is rectangular and the shoulder is triangular. They both look rectangular...

With enough money invested, top quality things can be built and programmed literally anywhere on earth. Most people acknowledge this I think..... Generally though, even things built in China for the usa market are programmed and designed in the USA. I think there is a good reason for that. I...

If anyone wants to know why their software is so bad, go to the play store and look at the updated app images. You will see its screenshots and the screenshots are of someone literally in mainland China. (Attached it here, look at cell service in upper corner). I understand manufacturing in...

When you bring the meat up to 200+ degrees, doesn't that basically guarantee that you have killed all the bacteria? Seems like the rule of thumb would be for normal cooks where generally you cook meat to the minimum "safe" temperature and increasing bacteria load increase the amount still...

Where on it is the temperature being read though? At the very tip or close to the grates?

I am pretty sure my bull is running colder than it shows in the APP. The first thing that made me think this is my times run alot longer than everyone elses. I tested it by putting one of the built in probes on some rocks inside at 225 and I had to have it at 235-240 to actually show 225 on my...

OK, I will go by this next time. So just to confirm what I am doing for my baby backs next time: 1. Cook naked for 3 hours 2. Put on foil with juice. 3. Cook in the foil for 1.5 hours. Check ribs for tenderness as instructed. 4. If not ready, check every 30 minutes (Or how often?) 5. When...

Guys, I have no idea what I'm doing wrong! I tried again and I did so much read and prep this time and it's just NOT working out as planned. I bought Baby Back ribs this time, so the plan was doing the 2-2-1 method. I smoked them at 225 for 2 hours and that put the ribs at 162 degrees I...

I purchased a big pork shoulder pack and it came with two ~8 pound pieces. One was what I read is the Boston Butt and the other I think the pork shoulder. I cooked the Boston Butt the first time a pretty standard way... 225 degrees till 165, wrap in foil till 200 and let rest. It was FANTASTIC...

OK, unfortunately I don't remember the exact specifics as it was 1.5 weeks ago and I only got to posting about it today. I used these instructions HERE I did end up kicking the temperature up to 275 or so for the last hour I think as we were starting to be in a time crunch. I removed when it...

Usually my wife makes our ribs in a crockpot and they come out fall off the bone amazing. I tried making our first set of ribs on my Bull and it turned out pretty dissapointing. I used the 3-2-1 method. The smoke taste was on the weaker side, but that isn't even my main complaint. They were...

I enjoyed the commentary! I got a bag of Hickory to hold me over for a Rib smoke. Can confirm, it's not too strong. Not sure what the online articles are talking about. Couldn't tell the difference outside of a little smell.

I just ran through my first bag and it was Lumberjack Competition blend. Unfortunately my local retailer is out of the Comp blend and only has the 100% woods. I'm no expert but all I know is it worked good, smoked good, and tasted good. So if I buy the separate woods, how do you guys mix it all...