Recent content by Ren

I would do the briskets and pork shoulder the day before... double wrap them in foil when done and refrigerate. DAy of, do your ribs and warm up briskets and pork slowly in the oven. Slice and pull just before serving.

Hi James, Toronto is the largest city in Canada and does not have any competition BBQ to talk about. If you want to get your feet wet, Im helping to organize an amateur BBQ comp in Timmins ONtario next weekend (cooking ribs and chicken).. It's an 8 hour drive but the prizes might be worth...

so i cooked 3 full shoulders on my 22.5 WSM the other night. Put them on the cooker around 8 pm. Checked on smoker every 2 hours to maintain 225-250. At 4 a when I checked temp was down to 125 so I transfered it to over (Don't shoot me!!) to finish up. Around 10 am, one of the butts was at...

excellent advice.

thanks for the tips.

I've found it really lacking in salt.

Going to be smoking my first pork shoulder. Will be cooking at 250... at what temp should I wrap it and at what temp should I pull it off?

That middle one seems to have a membrane on the back.. I probably would try to peel those before smoking. I've had these before and they had the same type of membrane which made them chewy.