Recent content by Peter Near

Quick update, the smaller butt was done by 4:30 and the larger at 5:30. Came out the usual tenderness and flavour I expect. Yay!

Okay, thanks. I've never foiled before so was watching closely for the "no, don't foil it at 300!" replies. I think the oven and the foil gives me the option to finish cooking at my buddy's house and pull it there, which works. Was hoping to have it pulled and in the crockpot staying warm...

I've done the championship injection pork butts on my smoker about a dozen times and they always come out great. Today, not so much and I could use some help. Put them on at about 10pm last night hoping to have them ready early, and the temps were a little high (low 300s). Got it to where I...

Thanks for the suggestions everyone, here's the update... - Cooked five butts - Held in the cooler with foil - Pulled each butt and put it into a warm crock-pot - Squirted about half a cup of carolina red on top of the meat from each butt No complaints on the flavour (it tasted great!) and it...

BBQ isn't that common up here in Canada, but I've been holding an annual BBQ for the last few years and treating my friends and family to some southern fare. I'll be host a little over 70 people on Saturday. One of my challenges has been keeping the meat moist after it's pulled. I'll tell you...

Actually no, surprisingly. I put them on shortly after midnight, both on the top rack. Smoker was just under 250 at the lid at the last check around 2:30am. Woke at 4:30am and saw that the smoker had climbed to 275 at the lid, so closed the vents. Brisket was already at 170! Woke up again...

Will do, thanks for the reassurance! Charcoal in the chimney now.

Hello all! This weekend is pretty hectic, but I decided I needed to put some meat on the smoker because darnit, it's father's day and daddy wants some meat! ;-) I picked up a couple of small cuts at the butcher, a 6-lb brisket flat and a 4-lb picnic. They're all trimmed, rubbed, and ready to...

The cook is on! Forecast calls for scattered rain and thunder tomorrow, but it's a lovely night tonight. Stars in the sky, crickets serenading, and a beer tucked into the armrest of my reclining lawn chair. An update on the numbers: - Meat came in at 30lbs pre-cook weight, I probably trimmed...

Travis: 25lbs is pre-cook. And yes, we have some hotdogs and buns for the kids which I will volunteer one of my guests to cook on the grill. ;-)

Cullen: Yes, I plan to put water in the pan. GerryD: I'll give that rub a try. I always end up with meat that's overly spicy for my tame Canadian family, but I think it might be my black pepper which is unusually hot. I'll buy some new stuff. Just so I can estimate the amount, for the two...

Hello again everyone, it's that time of year again when I invite a bunch of people over as an excuse to: - cook copious amounts of meat - clean up the yard - get some friends together for an afternoon For the last few years, I've done pulled pork but wanted to add in brisket this year. Most...

Thanks for the replies. I fried up some bits and it was difficult for me to tell, but my wife was pretty sure that the grocery-store ribs tasted salty. So, we eliminated the salt altogether on those two racks. Let's hope they turn out! Pete

Having trouble finding decent ribs for a BBQ tomorrow. One rack is definitely not seasoned, the other two may be. I would guess that they are, as local grocery store chains in the Toronto area use mostly enhanced pork. Is there anything I can do to compensate in case those two racks are...

Thanks for the advice. I ended up injecting, putting the rub on, then lighting the WSM. I reserved some of the injection for use after the meat was put on the grill as well. Will keep up to date on progress (and for those on twitter, I'm posting progress updates and pictures to...