Did a Turkey Breast on the BGE last week and loved it. Didn’t even consider sous vide as an option, I’ll check that one out for sure. Pork looked great!
Looks delicious. On how many degrees did you smoke it ? On the final image it seems to be at 300 Fahrenheit. is that correct? did you flipped the meat? i'd need to do it on a gas bbq. will I also obtain that bark?
Smoked at 250° .... not sure about the 300° that you may have seen ???? No, I didn't flip the meat, there wasn't really any need to do that when smoking with indirect heat. As far as you getting the bark that you're looking for on a gas grill, I would think it would have similar results. I think the bark depends on the rub being used to some extent. Good luck with it and come back and let us know how it turned out for you. Thanks for watching
Steve, shot a couple of hogs and the front shoulder's are to lean to smoke properly. Is 165 for 24hrs enough to kill all the nasty stuff wild pigs tend to have?
Here's some 1# SS cooling racks I use for the bottom as well as weight... www.amazon.com/gp/product/B07C8BGJCM/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1
@@SmokinSteve , Mr. C told Me how you were saying it takes a lot to make your Videos. Don’t think they are not Appreciated. If and when you feel like it and have time to make more,Us Viewers, your Fans, always Enjoy them.
Yeah …. It takes some time to do from start to finish. Eats up a whole day easily, but it’s fun and I enjoy it. It’s also hard to come up with new content sometimes. I really do appreciate the kind words of encouragement…. That makes it all worthwhile. It would be no fun at all if no one watched, there would be no point. Thanks for watching and jumping in with your comments.
Winner, winner, pulled pork butt dinner!
Sure was goooood! Soooo moist and soooo tender!
I think I would tie it to the rack with butchers twine instead of using the plates , great cook Steve !
That’s an awesome idea, but the grate wasn’t really very heavy at all. It wouldn’t have held it down. If it was heavier that would have worked great.
Did a Turkey Breast on the BGE last week and loved it. Didn’t even consider sous vide as an option, I’ll check that one out for sure. Pork looked great!
Nice! I know it’s hard to go wrong if you get it pulled off at the right temperature ... awesome job! Smoked turkey are awesome
Looks delicious. On how many degrees did you smoke it ? On the final image it seems to be at 300 Fahrenheit. is that correct? did you flipped the meat? i'd need to do it on a gas bbq. will I also obtain that bark?
Smoked at 250° .... not sure about the 300° that you may have seen ???? No, I didn't flip the meat, there wasn't really any need to do that when smoking with indirect heat. As far as you getting the bark that you're looking for on a gas grill, I would think it would have similar results. I think the bark depends on the rub being used to some extent. Good luck with it and come back and let us know how it turned out for you. Thanks for watching
Steve, shot a couple of hogs and the front shoulder's are to lean to smoke properly. Is 165 for 24hrs enough to kill all the nasty stuff wild pigs tend to have?
I don’t have any 1st hand knowledge, but I found this. Hope it helps www.dartagnan.com/wild-boar-recipes-and-uses.html
Nice video Steve I’m going to try it. Where did you get your BGE table.?
I bought the BGE Table here locally in Sarasota Florida at a BGE Distributor
Here's some 1# SS cooling racks I use for the bottom as well as weight... www.amazon.com/gp/product/B07C8BGJCM/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1
I hate that your SMELLAVISION isn’t working, cause it looks like it does smell Yummy. 😊
I know right?!!! I gotta get that Smellavision fixed so everyone can enjoy. The smells really get those taste buds fired up!
@@SmokinSteve , Mr. C told Me how you were saying it takes a lot to make your Videos.
Don’t think they are not Appreciated.
If and when you feel like it and have time to make more,Us Viewers, your Fans, always Enjoy them.
Yeah …. It takes some time to do from start to finish. Eats up a whole day easily, but it’s fun and I enjoy it. It’s also hard to come up with new content sometimes. I really do appreciate the kind words of encouragement…. That makes it all worthwhile. It would be no fun at all if no one watched, there would be no point. Thanks for watching and jumping in with your comments.
Looks like the smoker dried it out 😐
The smoker did dry the outer layer out some to help form the bark. The inside was nice and juicy and tender, just the way you want it ... really good