Recent content by Joe O'C

I have a couple of butts on the smoker right now. Looking forward to a sandwich tonight. :) I actually like a combination of 2 sauces. After I stack some pulled pork on a bun I douse the meat with 'Lexington Sauce': Ingredients 1 cup distilled vinegar (do not use cider vinegar) 1/4 cup ketchup...

I do them 90 min, 30 min, 30 min but I use higher heat. First 90 min on the smoker I just let the heat go up with all vents open. Usually starts around 200 and gets up to around 300. I then foil them and put them in the oven at 350 for 30 min. I then put them back on the smoker for 30 min at...

Thanks Don. The thing is the skin was nice and crispy the day of the cook. In fact I was surprised how crispy the skin was because I thought it might not get that way on the smoker. 2 days later it was a different story. I was wondering if the basting liquid (I basted every 15 minutes) had some...

Finally got around to trying this last weekend. Results were great. My daughter said it was the best thing she ever had off the smoker (I did thighs on the WSM). The thighs were done in 1 hour and 15 minutes. My temps for the last 1/2 hour were 329, 346 and 366 at the vent. A couple of the...

You could just foil it and throw it back on the smoker for about 2 hours. I've been doing a lot of HH pork butt lately. Usually about 3 hours in smoke (I'm looking for internal temps of 150+) and then 2 hours in foil. Check for tender after 2 hours. Mine are usually done at that point.

John, I'm not sure I understand what happened with your cook. When you say the butts "did not have a chance to be foiled" do you mean during the cook? Whenever I do butts (I only do high heat now) I go 3 hours in smoke and 2 hours in foil. Without the foil stage I don't think high heat would...

The ribs came out great! We reheated them in the oven at 200 in foiled pans lined with raw bacon and a little bit of diluted apple juice for about 30 minutes. We did this based on a tip from a friend of mine who is a chef at a local restaurant. I'm not sure how much the bacon helped but it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B: 20racks cut into individual bones seems like a LOT of flipping an fiddling. Personally I look at this as a time problem. If you have one...

The ribs came out great. I took them out of the fridge about 45 minutes before I reheated them. They were still real cold so this accomplished nothing . I used the smoker as a grill and put the grate over the coal ring. I put the ribs on meat side down for about 5 minutes, flipped them for...

I finished phase 1 of the trial run today. Smoked 3 racks of baby backs for 90 minutes at high heat. The lid temp got up to around 325 after 1:15. I then foiled them and popped them in the oven at 350 for 40 minutes. They came out looking great. I could have eaten them right then but that would...

Thanks for the suggestions. I'll try a trial run next weekend with 3 racks to see how it works out. On Thursday I'm thinking 90 minutes at high heat then an hour in the oven at 350. Normally I would just foil in the smoker but since I'm doing so many racks the weekend of the party that won't be...

My daughter is graduating from college later this month and we are having a party on the Sunday night she graduates. She wants baby back ribs. Since I'll be busy all day I won't be able to do a 'normal' cook. My plan is to smoke 15-20 racks on the Thursday before the party. About 90 minutes at...

Reviving this thread to say thanks to everyone who contributed. I was planning to do my first brisket today using the old low 'n slow 12-14 hour cook until I did some research and came across this thread. I'll try to recount my experience so maybe someone else can try this with confidence...

Thanks for posting this. I followed this template to a 'T' and the Tri Tip came out great. It was my first time using my WSM 22" so I really appreciated the pics and instructions.