Recent content by Bill Beach

I am starting three butts each weighing 7.5 lbs this evening also. I was planing on firing the WSM at about 9:00 and butts on at 10:00 hitting the hay at 12:00 with temps at 225-230. I live in Chicago and we should be around 40 most of the night and that same dam storm system that you will be...

Darrell, great post! This is a topic that I wanted to know more about from the professionals myself. I have always liked the Selmon Brothers sauce. Being a fellow Sooner how can you not right! Off topic I saw your OU logo and had to post. I was born and raised in OK and now live in...

I want to do a beer can chicken but I want to use the WSM as kinda a combination roaster/smoker. I would like to get the temps up to and hold 350 degrees. My question is should I put any water in the pan at all, and if I am able to maintain 350 will the skin come out as if roasted in the oven...

Hi Rita, I am a Type 1 diabetic and have been for 8 years now. I would not change your recipe. Just inform your guest so they can adjust accordingly. The brine will absoultely not be a problem. Very little sugar will be absorbed by the meat. Most diabetics count carbs and as long as they...

just pulled the butts off the smoker and they look great! I foiled them and will pull at around 5 pm or so. My Umbrella rig did the trick. As a Newbee I just want to say this fourm is great. I have learned so much from you all. I really appreciate everybody and their willingness to help...

I started my real first long smoke this morning in a nice big thunder storm. I decided to put the wsm under my big cherry tree. I rigged a golf umbrella and hung it from a branch of the tree right above the wsm. quite a chore getting the coals going and the wsm assembled. I assembled...

Looks Great! I hope mine turn out that good. bill

I ordered a bag of texas bbq rub and I am planning on doing 2 6-8lb butts this weekend. I hope I have enough for both of them. Bill

does it come out about a cup needed? bill

Thanks everyone! I think I will do a vinegar, mustard and tomato based sauce. the whole spectrum so to speak. Thank you for all the great ideas and recipies! Bill

What are your favorite sauces to serve with pork butt? I am hosting a dinner on Saturday (first butt cook by the way) and was thinking I might serve with 3 different sauces. Any good recipies or rescoures would be a great help. Thanks, Bill

I have always heard with poltury to use the thickest part of the thigh also.

Just wanted to tell you all my pork tender loin came out great! I kept the temp right between 225 and 245 and the meat was very moist and I had a little smoke ring. I did the OJ marinade that is on the cooking tips. I put the 4lb roast on at 11:50 and took it off at 2:40 with an internal temp...

Thanks guys! I will let you know how it goes. I will fire up the WSM in an hour! Bill

I have it marinating now. I noticed under the cooking tips section of this website that the cook did not use water in the pan. Any particular reason? I will be smoking with grove lump and using hickory as my smoke wood. Any further advice would be greatly appreciated. Bill PS. It will be...