Recent content by Lane York

My family and I eat at "Johnny's BBQ" from time to time. I had the chicken for the first time after seeing the show, pretty good, crisp skin, unlike some other BBQ joints. Heard from an "anonymous" source that the main reason for deep frying--getting the chicken up to temp before serving.

Haven't been on the forum in quite some time, checked in today to refresh my memory about doing a pork butt. And what to my surprise? A WSM for sale right up the street from me!! Love this place!

Just put on a couple of pork butts rubbed down wtih my texas bbq rub #1, fired up my WSM with the minion method, plugged in my ET 73, set my pit minder to 225--now I'm off to bed. Didn't even know what a WSM was a year ago until I found this web site. All of the above gadgets I listed I learned...

I was wondering if someone out there might be able to help. A few months back, on this forum, somebody posted a link to a BUNCH of rub recipes. There were a lot of interesting ones, and with the smoke season on. I was hoping someone could help me find that post ot the link. Thank you in advance...

Okay--let's see if the pictures work, you can see the darker spots where the fab b was sitting. I only let it set for 3-4 hours and probably should of did a better job of distributing the mixture. It's even better today though. Will have to use it again...

Well the brisket turned out pretty darn good. I pulled at 190 (probably just a touch too long), rested in a cooler for a couple of hours. Moisture content was pretty good, you could see where the fab b was in the meat somewhat, a little darker in some places then others. The flavor was really...

8:30 and temp is at 175 in the flat, should be able to post pics if I can remember how. Well I'm off to work--told the wife to pull at 200 and foil to put in the cooler. Follow up post when I return home.

Well thought I'd try the Fab "B" injection thing on a brisket. Neighbors have been on me for some pulled pork, (which they bought for me to smoke, how thoughtful!)So figured I try the injection on a brisket since I was firing up anyhow. Got it on at 10:30, texas rub #2, running about 225-230...

The Sam's club at 95th and I-35 carries them. You'll have to ask the butcher as I've yet to see them sitting out. Sometimes all they have are the HUGE ones. Hope this helps.

Of course if this is the method you wish to use and are concerned about the coating, you can get almost every fastener in stainless steel. Try you local Ace hardware, and if they don't have it, mail order from McMaster Carr.

I have always deep fried our turkeys and the family just loves them! I inject with creole butter and rub lightly with cajun seasoning. Now maybe this has been covered before, but what about smoking for a couple of hours then finishing in the fryer? Maybe the other way around, fry then finish in...

Zarda's BBQ and Oklahoma Joe's are my favorites. Lived here 39 years and still don't really care for Bryants or Gates even though they get all the exposure.

Couple of things come to mind--did you inject the brisket? Or maybe go crazy checking the temperature in many different places while smoking? Looking forward to an explanation myself.

Stone, I did the chuck roll on the top rack, although this one would of fit on the bottom rack. I figured that since this one was the smallest I've found, I better do it on the top rack as the others I've seen will need to go on top. This is the fourth time I've asked for chuck rolls at Sam's...

Okay--just got done with dinner--guess what we had? Just wanted to add a few more details regarding this cook. First off--I got the smallest chuck roll that Sam's club had ($1.87lb). They had some HUGE ones!! Also, as usual I had to ask, they didn't have any sitting out. I asked for a couple of...