Hey JMU fans....Virginia food ideas?

[oldmantutters]

A HUGE difference. Paper still allows it to breathe whereas foil causes it to steam. Foil meat will be tender for sure because no moisture leaves, but it's a different texture. I also spritz with apple cider vinegar fairly often.



I have a Brinkmann Trail Master Limited Edition. It's not "great" by any means, but it gets the job done. I do wood fired pizzas on it among other things, I just let the fire build extremely hot and put the pizzas right by the fire box. Easily gets to 5-600 degrees. What do you have?

I use oven thermometers in various spots in my pit so I can identify hot spots and move meat around to keep an even temp.

Are you spritzing the meat with the Apple cider vinegar from the get go? And then the paper? This is all really good info BTW.

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[Olton Hall]

Are you spritzing the meat with the Apple cider vinegar from the get go? And then the paper? This is all really good info BTW.

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You spritz as you go along. It help keeps the surface temp down and washes of some of the nasty type smoke flavors. You do have to be careful as you wash away some of your rub. You also don't want to open the smoker to many ties as you increase the cook time.

[56BISON73]

Are you spritzing the meat with the Apple cider vinegar from the get go? And then the paper? This is all really good info BTW.

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I let my pork butt go for 2-3 hours and then spritz it every 1-2 hours till the end.

[MAKBison]

A HUGE difference. Paper still allows it to breathe whereas foil causes it to steam. Foil meat will be tender for sure because no moisture leaves, but it's a different texture. I also spritz with apple cider vinegar fairly often.



I have a Brinkmann Trail Master Limited Edition. It's not "great" by any means, but it gets the job done. I do wood fired pizzas on it among other things, I just let the fire build extremely hot and put the pizzas right by the fire box. Easily gets to 5-600 degrees. What do you have?

I use oven thermometers in various spots in my pit so I can identify hot spots and move meat around to keep an even temp.

i had a local outfit make mine.
http://www.cajunsmokers.com/

20170522_114849.jpg
20171230_223839.jpg

[Answer Guy]

I let my pork butt go for 2-3 hours and then spritz it every 1-2 hours till the end.

You’re still talking about cooking, right?

[IzzyFlexion]

I let my pork butt go for 2-3 hours and then spritz it every 1-2 hours till the end.

Mmmmmmmm..............

[BisonTeacher]

I let my pork butt go for 2-3 hours and then spritz it every 1-2 hours till the end.

You’re still talking about cooking, right?

Mmmmmmmm..............

Alright mods...you have my permission to shut this thread down.

[GreenfieldBison]

i had a local outfit make mine.
http://www.cajunsmokers.com/

20170522_114849.jpg
20171230_223839.jpg

Do you need a license for that thing?/purple


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[MAKBison]

Do you need a license for that thing?/purple


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actually its pretty simply....realy holds temps.

[56BISON73]

actually its pretty simply....realy holds temps.

You having that indoors helps with the temp control.