My mom was telling me about eating one of the best pork roasts ever when she was a child. I think my grandma made it. She said they just cooked the pork roast in the oven and it had Garlic slivers and covered with Greek Seasoning like Cavender's. So I have cross hatched a Pork Butt skin up, covered with olive oil, salt, pepper, garlic, onion powder, and Cavender's Greek Seasoning and threw it into my smoker at 275. I plan to slow cook it in there (no wood) until I get internal temps near...

Well smoked my first half butt (3.5lbd) it took about 9h and 15lbs of lumpcharcoals (was windy) to get to 192f... Took it out, foiled it for ½h... I followed the recipe of "The Famous Mr. Brown" from Smoke & Spice book...

I was turned onto AlbuKirky seasonings by one of the members here (Thanks Jay). This stuff is seriously good and like the TV add says "I use that s**t on everything" now. I got a recipe from them the other day for Green Chili Stew. This recipe was close to a quick and easy Chili Verde recipe that I have used for years. I combined these and came up with some good eats. The recipe calls for Albukirky Green Chili rubbed pork cushion. I found pork cushion on sale so was set to go. I seasoned the...

Folks, I have a 22lb whole pork leg my wife picked up at Costco. It has skin on it still. I've cooked a few pork butts and shoulders in my day, and did a couple of whole pork legs (piernas) on my offset for Xmas time. I was debating to use my CS or the offset this time. The CS would of course be the easiest way to do this but in my offset I do get some pretty good bark and crunch on that skin. Debating to brine or not, but thinking a dry brine for 24 hours prior. I'd score the skin/fat prior...

I really like Jeff's rub recipe. The spice is just right and the bark is good. But I'm finding the flavor is not penetrating into the meat of my baby back ribs. I follow his basic instructions to a T. Remove membrane, use yellow mustard, coat both sides with rub, let it sit, wrap in plastic and sit in fridge overnight. Using an electric Masterbuilt, I soak hickory and mesquite wood chips and keep the smoke going for several hours. The ribs usually go 6 hours there at 230 degrees without...

I'm smoking four boneless pork shoulders for my father-in-laws church event tomorrow on my SM025 Smokette Elite. Each is very small... they range from 2.9 to 3.8 lbs each, for a grand total of 12.9 lbs. How would this impact expected smoke times, and would it impact how much wood I need to include? I generally just do one massive pork shoulder (around 12 lbs each and smoke for roughly 12 hours on the top shelf), so this is a bit of a curveball for me. Would appreciate your guidance, my...

I have a model 008 that I bought in 2001 and still going strong! I don't like to open the door to chk temp on meats that I'm cooking is there a temp probe that can be used without opening the smoker? Any estimated time to cook 3 8lb butts?

8 lb picnic. It's what I had. Would rather a butt. Cut the skin off. Rubbed/coated completely and thick. I like these better as a roast, maybe smoked a lil, then in the crockpot with veggies and etc. Not enough fat to render for really quality pulled pork. Photos to follow

Hello, I would like some help. When ever I cook a butt ( in a Cookshack ) The next day coming out of the fridge or later out of the reefer, it is dry? Very dry. I do not use a mop, just put some dry rub on it. A second question. I vac pack the butts. There seams to be alot of grease inside the bag. Do you all clean and reuse the bag? Any reply would help. Thanks.

Does anyone know of a study or analysis done on smoked pork shoulder? The nutrition labels are for the raw meat, prior to fat rendition, and most cooked guides I look up are skewed by included BBQ sauces, commercial brands that have additives, and information that seems off. For example, when I see a guide that shows 5% fat loss for pulled pork, I question it. And by smoked, I mean ~15 hours for a pork butt @ 226 F. I realize it changes depending on the source of the meat (how much fat does...

I don't understand why I'm suddenly getting extremely uneven and bitter tasting cooks on my 008 (last two butts). I'm using 1 normal size chunk and one tiny chunk of hickory at 225. On a 7.5 pound bone-in pork shoulder, cooked at ~90 minutes per pound the temp under the bone will be 205 (butter feeling with thermo), but above the bone will be ~180 and the bone won't budge. I let it go a little while longer and the bottom meat continues to rise in temp but the upper portion is still in the...

Just picked up a nice 8 lb boston butt and wanted to do it up a little different. Instead of making pulled pork, I wanted to try slicing it and need some opinions. First, would an internal temperature of 180 deg. be about right for slicing? Secondly, is it even a good idea to slice rather than pull? Basically, which is the generally accepted preference here on the forums? Normally, I just pull it because that's the only way I've ever done it - and boy do I enjoy it! However, my 17 year old...

I'm making smoked pulled pork sliders for the Super Bowl. I think they could sit out for as long as 5-6 hrs (I get to the game early to help my buddy). Is this safe? We probably all experience food sitting out for a long time during the game. The meat is cooked, smoked and will have vinegar base sauce. What do you think?

What temp and for how long do you suggest I smoke the links to insure safety and tastiness? I'm smokin' about 3 lbs of raw links I picked up from a butcher.

Well, it is salmon time again! My local Costco has fresh Copper River Sockeye in seasonal stock - best salmon I know of for smoking. I just did about 5.5.lbs (3 sides) using Mr. T's brine from this forum, in my SM066. I used 2 1/4 oz of alder wood (traditional in the Pacific Northwest for salmon) at 200 F for about 1 1/2 hours until an IT in the thickest piece of about 145. Fabulous! I usually do about 30 lbs per summer as long as stock lasts (switching to regular sockeye after the Copper...

Since there isn't much clearance between the two shelves on an SM025, I was thinking of just using the bottom shelf only and standing the four butts on edge, keeping them balanced and separated with wood skewers. My thought is having them all on the same shelf would help them cook more uniform, plus the smoke might circulate better. Any issue with that strategy? Thanks

I've smoked single pork butts before on my SM025. I have 3 to smoke for the Super Bowl. 10lbs, 7 lbs and 6lbs. Is this volume/weight of meat too much for my smoker? I was thinking one on top and two separated on the lower rack. Any perspectives/advice? Any guesses at approximately how long this might take at 250F?

i am cooking 6 pork butts in my Amerique, did need to increase cook temp and or time? I normally cook at 230.

Tried cooking a 7# Pork Butt at 255 degrees. After 8 hours it was only 185..Was the pan the reason I could not get it to 200 degrees???? Only my second cook on a Fast Eddy. First cook ribs went well... Regards Kmat

I bought a 10 lb pork loin because we like loin chops, and by cutting them myself we saved $1/lb. So I cut nice thick 1.5" chops off each end and left about a 4 lb loin roast from the middle. I decided to try something different (besides I didn't have time to brine) and injected the roast: Injection Recipe 2 cups apple juice 2 Tbl garlic 1 Tbl Lawry's Seasoned Salt 1 tsp pepper The injection recipe was a personal creation. I had some left over after liberally injecting the roast. And thanks...