Recent content by James Harris

I would rotate halfway through. The lower grate seems to run a bit cooler than the higher one. Although, I normally run with water - it might be different with the clay pot. Yes, it seems like overkill to me. You should have more than enough just cooking 2. However, if you want to freeze...

OK. I want to be serving at around 5:00pm. What time should I put them on the smoker? The largest piece is about 8.5 pounds. I figure I want it to rest at least a half hour and it will take a half hour to pull it. My guess is that putting them on around 4:00 am. Does this sound about...

OK, so I guess it may be a shoulder clod.... any thoughts on which I should put on the top grate and which on the bottom? Should I switch partway through? Should I trim it? Anyone who has experience with this cut, let me know. Thanks for the help. James

OK, I am doing a big smoke tonight for a party tomorrow. I had planned on getting a couple of Chuck Rolls, but the butcher at BJ's was closed and they hadn't left any out. I tried to find what I thought was the closest thing and bought 2: Beef Shoulder Muscle (980059)COV These were in the 8lb...

I think I decided not to cut it up after all, since that would mean I would have to start the smoke in the middle of the night. I'd rather just start it the night before and let it ride. In any case, I will be using a strong wood, probably hickory or mesquite. How much wood should I put on...

I think Paul has it right on here. I personally think rub benefits from the high heat. I might caution you though, that 450 may be a little high if you like your meat more cooked than rare. If you try to cook it at 450 to a medium temp, I would think the outside would end up pretty charred in...

Since it is not a very fatty piece of meat, I don't think it is a good candidate for low and slow. I would do it at 275-300 or so, maybe a little higher. I would also only cook it to a rare or medium/rare temp. It may be a good idea to sear it on the outside first to retain as much moisture...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">James, I forgot to ask what the heck your doing with 35 plus pounds of meat. What's the event? </div></BLOCKQUOTE> It's for a belated wedding reception for a friend of mine...

I am doing a big smoke for me this weekend - 2 Chuck Rolls. I have read in a few other places that they cut theirs into pieces, 2-3. The logic is that it takes a little less time and the smoke and rub will get to more of the meat. Does anyone here do this? If not, why? It seems like a...

I just ordered a ET-73 and had the same question. If you do a search of the forum, you can find some threads discussing the same thing. Some people just put 225 as the low and 250 as the high, while others allow a little more variation like 215-255 or so. I would encourage you to do a search...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">whole then heat up the whole brisket then slice. I like this method because I don't have to spend the time pulling the meat and can concentrate on what needs cooked that...

OK, so I had another thought. Is it reasonable to finish the Chuck Roll in the oven? So I could take the chuck roll up to 165, wrap it in foil and put it in the over to finish. Meanwhile, I can prep the smoker and do a couple turkey breasts, which by my estimate would result in enough food...

OK, so I am having a party Saturday afternoon starting around 4pm. I am responsible for the main courses and guests will be bringing sides. I had originally hoped to do some briskets, but with the quantity of people, I have decided that Brisket is not going to work. The equipment I have to...