Recent content by andrew j murphy

My 2 cents: First off, Boston butt is pork shoulder. Second, there is no need to pre rub, the butt will be on the smoker for (depending on size) 12 hours. So the rub will have plenty of time to get into the meat. I always coat with mustard to get the rub to stick. Last bit of advice: wrap the...

I am finishing a smoke, which I will not be serving until tomorrow. I usually just pull the pork, toss with a little vinegar based sauce, throw it in the fridge and reheat the next day with a little more sauce at 200* in the oven. I was wondering if there was a better way, like maybe not...

Why? What's bad about it... it is definately the most available brand

I live in SD, Ca. and I was wondering what is the best (long burn, easy light, low ash, not too expensive) lump charcoal in this area. Home Depot, Walmart, Lowes, Etc. I've been using Kingsford and I just want to give Lump a try to see if it is worth it. I've looked on nakedwhiz.com and I can't...

seems like a lot of paprika??? Any thoughts on this?

I have brined by salmon for 8-10 hours. I know I still need to rinse and let it dry in a cool dry place for 1-3 hours, but I am 5-6 hours away from wanting to put it in the smoker. What should I do to create a delay from the brine removal time to the smoker? Also if I am planning on adding a...

I have brined by salmon for 8-10 hours. I know I still need to rinse and let it dry in a cool dry place for 1-3 hours, but I am 5-6 hours away from wanting to put it in the smoker. What should I do to create a delay from the brine removal time to the smoker? Also if I am planning on adding a...

How's it on Pork shoulder... I've always used Oak.

So I went to my local BBQ store for some wood chunks and I wanted to combine Oak and Cherry for my ribs. Well, they no longer carry Oak at BBQ Galore in San Diego. So I went with Apple and Cherry and I combined the two. I was concerned it was too much sweet and not enough smoke flavor, but I...

I noticed the same thing as Matt A 3. I used my 2009 WSM for 2 racks of baby backs and I used maybe a half inch of water out of the water pan. I easily could have gone another 6-10 hours after the first 5. Any idea why? The grill was consistantly over 225* the entire time. Is the grill pan in...

I have always taken my Butt rub technique and applied the same philosophy when rubbing down pork ribs... and this always begins with a good coat of yellow mustard. I have recently read on this site that a small amount of oil should be used pre rub on ribs (instead of Mustard). It mentioned that...

I know there have been posts galore on this topic, but I was wondering if anyone knows of a CURRENT cheap price (also consider shipping) on a Brinkmann Charcoal pan. I've been all over the web and it seems like $20 after shipping is the best I can do. What about stores in SD, Ca. I also read...

Does anyone out there brine their competition pork ribs? What about adding rub if you are saucing later? How much rub?And do you use a mop? How much/when? General competition answers... I am working my way towards competitions.

I am preparing for a yearly neighborhood ribs contest and this year I am bringing my secret weapon, WSM! I am just going back and forth on what BBQ sauce to use. The winner last year used a sweet glaze... I think mustard, syrup, honey type... so I know the judges like sweet. If you had one...