Recent content by MarkG-ATL

Hi all- I am excited to try Pork Belly burnt ends on my 22" WSM on Saturday. The recipes I see all call for cubing the belly and smoking for the first 2 hours on a grill pan or cooling tray. Anyone have a reco on one that fits well on the WSM 22"? Also, for anyone that has done this before, I am...

I pulled the one at 192 as I have had results getting just past 190 in the past. I needed to pull the one at 186 due to timing. They both were wrapped in foil, and placed in a cooler, and then covered with a towel for roughly 2 hours. The meat came apart from the roast pretty easy and pulling...

I did two pork butts (boneless from Costco) on my wsm 22.5 yesterday for a fundraising comp. I didn't place great, and I did notice the meat was a little dry (at least drier than the last cook I did at home.) The butts ran for 12-14 hours. I pulled the first one at 192 and the second one at 186...

Forgive me for the really novice question, but I was curious how people go about the process of rinsing the meat if you don't have a trailer/rig with running water. Do folks do the cleaning and trimming before they get to the competition site? Is this even allowed by KCBS rules? I have my first...

Thanks Dave! What if I used sand? I am doing my cook at a festival (which means transporting the smoker) and the clean-up factor has me favoring sand.

Hey y'all- I am cueing 4 pork butts this weekend on the WSM 22. This is my 2nd time doing the boneless butts from Costco, and remembered the last time that the butts on the top grate cooked faster. Given that I only have 2 probes, is it safe to assume that the top grate always cooks faster? My...

Thanks All- Looks like I was running about 20 degrees hotter than the lid thermo indicated. I am now running between 200-220 (still fiddling with it), and the meat temps have stabilized.

Here are the exact temps: Bone-in, 180; large boneless, 164.

Hey y'all- I am 5 hours into the cook and the temp from the 10 lb bone-in butt is approaching 180 and the boneless butt is getting close to 170. Seems like this is cooking much quicker than I anticipated (and I've told people to be prepared for meat at 6pm- 10 hours from now). Is this normal and...

Thanks All- I will be doing 3/2- accepted invites keep climbing so I needed to get a 5th butt - and then transferring one of the bottom ones to the top to make room for the beans. Should be EPIC!! Can't wait!

Hey y'all- I am doing my first pork butts this weekend for my wife's bday party and had two questions. We'll have 40-50 people so I'll be doing 4 pork boneless pork butts from Coscto. I also will be smoking some baked beans so my hope was to fit all the pork butts on the top rack and have the...