Recent content by BrentMc

I'd be willing to give one a shot if we were to start it back up. Most of the big action seems to have happened before my time as a member.

I'm planning on a pork taco spread for the Super Bowl... I will post pics IF it was share worthy lol

Thanks, guys. Tony, the salt and pepper idea makes perfect sense. I felt like using my normal rub wouldn't give it the taste I was looking for in the end.

Thanks! I'll give that a shot

I am wanting to experiment with pulled pork tacos, but have NO experience except for my usually bbq spices for traditional style 'cue. Do you guys change your rubs or add in the Mexican flare after cooking? Do you even make the flavors Mexican-ish at all?

I cooked 2 for Christmas dinner on my WSM 22. No water in the pan, 3.5 hours at 275 for the med rare roast and just over 4 hours for the medium well roast. Everyone raved about it and using the cherry wood added the smoke without hiding the meat. In my opinion, indirect on the grill is great...

I have tried many of the exotic methods mentioned here and on tv, but the last few I have foiled I ONLY used butter and ONLY foiled them for 45 - 1 hour depending on heat. After those results, I'll never go back to the "rib candy" style methods.

I am sure to be in the minority on this one, but through my last 4 cooks in my 22.5" I have gone without water in the pan on my pork butts. I use the minion method with just a few lit coals and the vents mostly shut off during the cook, and have turned out some of my best pulled pork over the...

With that much meat, the air/smoke flow will probably be a little different due to the butts sitting in the smoker tightly. It might not be a bad idea to rotate a couple hours in just so they all can get some color.

I have cooked 4 on my WSM22, and saw little to no difference in cooking 1 vs cooking 4 as far as length of time until done (but I do foil at 170). I cooked 2 on each rack, but just for fun experimented to see if 4 would fit on 1 rack and they did, just very snugly. That being said, I have...

I've never cooked a picnic, only butts. I'm interested to see the differences in techniques.

It all depends on your methods of smoking your pork. I keep my WSM 22 at 275-285 and then foil after my bark is set somewhere around 170-175 degrees. I pull them off at 200 and I usually cook a 9 lb butt in 8 hours. If the math held true for a 4 lb butt, then I would wait until mid morning at...

Here in TN, I use mostly White Oak. I have never experienced the bitter taste that you mentioned, Matt, but it could also be the bagged wood. For me it has left a nice smoke ring and only a complimentary smoke taste. Hickory on the other hand can take over the flavor profile for my liking. I...

Mick, I also have a 22.5 and LOVE it! I have done several cooks over the past few months, but I have a question. When you keep your smoker at 225, where are you setting your vents? I still run 250+ at my grate even with my vents at 75% shut, but I'm afraid to shut them more and risk snuffing...

Everyone does it differently. I wrap around 170-175 and put my thermometer through the foil. When I hit my magic number, I pull them and go directly to a cooler with towels. I try to always let my pork rest for an hour. Have never had anything but great results as far as tender, moist bbq so...