Recent content by Kimble

it's on a wednesday night which adds to the timing issue. I guess i could cook the butts on Sunday and freeze them until Wednesday and reheat in the oven when needed. I have never frozen pork butt and would assume i would need to foil and cover in plastic wrap. Thoughts? Thanks Dave

Hello, I am having 25 colleagues over on in a couple of weeks on a week night. I have never cooked for this many people and was contemplating just doing burgers. This seems rather boring to me and i'm contemplating doing ribs or a few pork butts as well. Seeing that I'll be working during...

Thanks for your help. Both went on at 5am. Foiled brisket at 160 and took it off at 5pm (190). It rested for a good 3 hrs and was very tender and juicy. My best brisket yet and my guests were in awe. Took the pork butt off at 7pm went it hit 190 and rested for 30mins. It was very tender...

I'm planning on a cook tomorrow and want your opinions on timing. I have guests arriving at 730pm and we'll likely want to eat around 8pm. 6.5# butt; 8.5# brisket Was going to put the brisket on at 5am and the butt on at 8am. I was planning on running the WSM at around 250 degrees...

For those of you that find chicken on the WSM is difficult due to rubbery chicken skin, I suggest you follow the following link: http://www.virtualweberbullet.com/chicken6.html I brined two four pound birds(halved) for 2hrs and placed them in the WSM for 45 mins, then sauced, and finished off...

across the grain.

whole

Hi I may sound like a broken record here, but I have yet to perfect a brisket. I've done three of them with moderate success but still have not yielded a tender, moist brisket. I think I am just not being patient enough. Here's a run down of my last cook: I foiled the brisket at 150 - i...

Thanks for the pointers. Does the majority out there suggest I foil at this time? I find that the foiling ruins the bark....

Hi, I am currently smoking a 5lb brisket and 5lb pork butt. Both went on at 930am and temperature has been steady at 225-250. I have only done brisket one other time. The current temp of the brisket is 158 and through the probe, it feels very tough and not tender. Is this typical of a...

I used a flat head screw driver to remove the membrane...worked very well - you need to run it along the bone. I was able to do this on the first bone and remove the entire membrane. Cheers db

I must admit, I have never enjoyed my cook as I did the other night. Just a simple rack of pork spare ribs, however, this time I removed the back membrane from the ribs - could be a rookie move but have never done this before. Does everyone on the forum prepare ribs this way? I cooked...