Chuck roll/roast are my favorites to smoke. You can make some wonderful quesadilias with the leftovers, I just chop some up and heat in a pan with a spritz of AJ...good stuff
Rath *gotta make a chuck roll soon*
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KeithAdv:
Folks--
from Backyard BBQ: The Art of Smokology
by Richard W. McPeake
"...[Dry smokers compared to wet smokers] are easier to maintain...
Joe,
Smoked sausage is a HUGE hit at my house, I can never have enough on hand it seems. I get ones that have provolone, garlic and peppers in them.
They go FAST
I cook them at around 230-240 for a couple of hours.
Rath *loves dem sausages*
Hey Larry!
No, I've never experienced that heavy a rain when BBQ'n, but I have purchased a 6 foot umbrella for when it rains
Works great!!
Rath *keepin' dry*
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">http://im1.shutterfly.com/procserv/47b6d824b3127cce898b980a9ba700000010100AauWrhs2ZMmJA </div></BLOCKQUOTE>
works but the pic is so small you can't see anything
Great idea Glenn. I've done a brisket and a butt together and they came out great. I put the brisket on the bottom rack, fat side down and the butt above it.
Good luck and just plan for a long cook. I'd do an overnighter.
*kept his promise*
Wow Todd! Those look great!! What type of smoke wood did you use? It looks like you have the grate right on the top of the ring? Is this correct? (can't see on this monitor at work )
*makes a note to try this one*
Hey Bill! Nice to see you again!! I think you hit it on the head!! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Butt, if you're servin' ribs??? </div></BLOCKQUOTE> Perhaps I'll do both!!
*promises to lay off...