Recent content by Tony V

Thanks for the information. To answer some of the above questions... One of the bones was loose. The others were not that loose. When touched, it did not wiggle like jello. Kinda of firm. I did not inject. Bought from the store (not frozen) put in fridge, took out, rubbed and put on the wsm. I...

Cooked 3 bone-in bb over night this past weekend. Started at 10:00 Sat night, used mm to start, 2 butts on top and 1 on the bottom grate. Foil the pan and used a clay base (foiled) in the water pan. Temps held steady around 250 all night and into Sunday morning. At the 12 hour mark, I checked...

Can I get some opinions about whether or not to apply a rub several hours in advance of an overnight smoke? Also looking for opinions about putting the butts on the smoker straight from the fridge or letting it sit at room temp for a while. Thanks in advance

Thanks for all the information. I will be foiling the water pan. I have a few smokes under my belt and have never used water. I got that good advice from all the experts on this forum. Since I don't have a good instant read, so I may just use my maverick and measure both the top of the lid and...

I only have a single probe. That raises another question, should I put the probe in one of the butts on the top grate or bottom grate? Thanks

I am doing my first 4 butt smoke this weekend.I will be using both the top and bottom grate (for the first time). Do I need to rotate the butts from top to bottom at some point during the smoke? Thanks for the advice

Mark, Yes, PP will be the only meat. There will be plenty of sides, etc. Thanks for the information.

I will be cooking for approx. 25 adults and 5 young children this weekend. It is going to be PP only - most likely bone-in butt. Any guidelines as to how much meat to smoke? I was thinking about 4 butts in the 5-6 lb. range. Thanks for the advice.

Sean, I did my first overnighter a few weeks ago. Couldn't have been easier. Put 2 butts on around 10:00 p.m. and they were ready at 8 and 9 am respectively. I have a maverick remote thermeter, but I didn't get it to work properly. So what did I do? I got up every couple of hours and checked...

My only experience with foiling and adding liquid (apple juice) got mixed results. I'm sure it increased the cooking time and the ribs were fall off the bone. However, I added too much apple juice and it made them a little soupy and clean up was not as easy. Cheers

Tim, I also saw that in the instructions on the Maverick for turning on one within 60 seconds of the other. I did that. I got it to work before, but honestly I think I was rushed to get the meat on and the wine had an effect also. I will make sure I practice and get it working before the next...

Tried my first overnight smoke last Friday night (3rd smoke overall). Put the butts on about 10:00 Friday night. I have a Maverick ET-73, but still got up several times during the night to check temps. I couldn't get the 2 sensors talking to each other (might have been the wine!). WSM held...

John, I did my first butt a couple of weeks ago and will share some of my experience. I did a 5.5 bone-in boston butt. After 12 hours at between 225 - 250, it still wasn't done. Lesson learned - it is done when it is done. I double wrapped in foil after the 12 hours for 1 hour, then pulled...

Bryan, I'm a newbie, but I'll share my pork butt experience. I had a 5.5 lb, bbib. I got a good bark by rubbing yellow mustard on before I applied the rub. However, I was impatient and pulled off the smoker with an internal temp of 188. Parts of it pulled easily and parts did not. I did not...

I made my first ribs on my wsm (18.5) this weekend. Did 5 racks of st. louis style, using rib racks on the top and bottom grate. Did 3 hours of smoke followed by 2 hours of foil. Loosly followed the Harry Soo slap your daddy method (used his rub also). While they were good, I learned a couple...