Recent content by Will B

Chuck Roasts are considered a leaner cut. Leaner than a pork butt is, and you cooked it the same way. I agree with others, more liquid, more time in foil. Maybe put the roast in first in the pan of broth, then put the veggies in after Essentially you want to think like you are braising it on...

Pork butt? Throw that beiach on and cook it overnight. Simple as that. Temps around 250 are ideal so stabilize the cooker before you go to bed around that 250 mark. Butts are forgiving. Unless you are cooking for a comp, don't lose any sleep over it, it'll be fine. Oh, and use water in the...

Just got a Genesis 330 myself. I did the same thing a few weeks ago. I realized that that thing burns way too hot with the sear burner on to to a 4 minute sear on each side. Try 45-60 sec at 10 45-60 sec at 2 flip over and repeat. move to indirect side and cook to 125-130.

Propane has a much much greater energy density than natural gas does. This is probably normal. In theory theres a valve by the the regulator that allows roughly double the amount of NG to propane to get the same amount of BTUs, but the regulator might be out of whack a bit or you might have...

I think many folks just use paprika for the color it imparts when it cooks.

This. I've always been skeptical that rendering fat 'bastes' the meat it's attached to. But it DOES make a good insulator from your heat source. Personally I cut it off on butts but I keep it on briskys to insulate it from drying out.

That butt is a huge ball of meat. The rub can only penetrate a small amount of the exterior. You'll be fine. I've never brined a butt. I usually reserve that for leaner meats like turkey. Make sure you let us know how it turns out.

I have a Mav ET-732, but I'm now firmly in the camp where you can cook better BBQ without any of that futzing. I've sort of figured out what dome temp on the stock WSM thermo yields the best product. It's all relative -- if my dome says 250 and its actually 265, yet i get awesome butts and...

I ran the Memphis style for 3 hours no foil (maybe a tad bit longer), 1 hour in foil and 30 mins out of foil with sauce.

Applewood. I edited orig post to add that info!

Sorry no pix of cooking process. 2x Spare slabs from Costco. Ran WSM @ 250 dome - Minion Start, water in pan - Applewood smokewood. 1 I did "Texas Style" with a salt/pepper/cayanne/paprikia rub no foil - 4.5 hrs straight in smoker 1 I did standard "Memphis" style, foiled 3 hours in with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">At 225 this...

As a fan of putting dinner on the table, vs. purisim try this. Don't use a pork rub. Use some Morton's seasoned salt and pepper as your first go around should work fine. Since its such a small flat, at 160 put it in a shallow aluminum disposable pan pour a good bottle of ale beer, (like an...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JustinL: I agree with Matt. I don't think that one of the baskets would hold enough for a full cook. Just spin it around and use it to hold the coal...

The only thing I tend to foil is Brisket. The reason I do that is consistency. I've found that my results vary wildly with unfoiled brisket. At least when I foil I know I'll have dinner on the table, and not boot leather.