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A former co-worker suggested I try making Korean bulgogi. I've marinaded and grilled many meats before but now I'm wondering if anyone has tried this smoking a chuck roll or roast? My plan is to create the marinade then marinade overnight, add more via injecting then cook L&S to fork tender...

I just discovered my local BJ's sells chuck rolls so I will try that with all of the suggestions here. :)

The meat had excellent flavor and it was tender enough. I already portioned out, sealed and froze 90% of it for future dinners. Tomorrow, I will try mixing some of it with Zatarain's Jambalaya mix.

So my assumption to cook to 205 or probe tender will produce buttah tenderness common in pork butts? I know overcooking a whole brisket will fall apart in your hands. This happened to me a few months ago. Quite a bit greasy drippings was produced while finishing off in a covered AL pan. I...

Hello, Here are some snaps of my first attempt at smoking chuck roasts. I wanted to use a chuck roll but my Costco does not sell chuck rolls. I started with 16.25 lbs and ended up with 9.5 lbs of finished meat that I will cool, portion out, seal and freeze. It was very tasty. I used a...

I used water for my first 5-6 smokes. It works as designed but dealing with greasy water is a major pita. I switched to a foil wrapped 16" clay saucer. I wrap the bowl in foil and all the grease drippings goes straight into the trash.

As the OP, I was born, raised in MD and now live in NVa. I learned to cook from my Dad. I would prefer that no one disparage where people come from. NYC's great asset IMHO is it's diversity. It is amazing what can be created and cooked amongst all of that concrete and asphalt. Great tasting...

Wow, good discussion. I appreciate the input. :) 20+ years ago, the restaurant I worked at used a soya marinade for all chicken dishes. The recipe standard was to marinade for 6-12 hours. It provided a mild flavor. Fast forward to home cooking and I use the numerous rub recipes found here...

Hello, Interesting read. Marinades only tenderize the surface of the meat and add subdued melded flavors. Says rubs give better flavor... Thoughts?

$1.35 boneless at the Restaurant Depot and $1.79 boneless at Costco in NVA. Both are 2 per pack and weigh between 12-18 lbs.

:-) I think you need to employ a few elves for this work while you supervise.

I pack my 22.5 with meat and smoke every 6-8 weeks or so. Cook times does increase slightly, 15 more minutes for a 4 hour 6 whole fryer chicken smoke versus smoking one. That is not a big deal for me because I use time to check for temp. Add a few more mins for prep time; cleanup time is the...

I did 6 whole Costco fryers without the beer can a few weeks ago; I could have loaded 4 whole fryers per rack with no problem. With beer can stands, you may be able to get 5 per rack.

Thank you all for the kind compliments. :) The meat was packed, sealed and frozen into 1-1.5 lb portions. I use it mostly for dinner servings for myself and my 3 kids. I'm a single dad and spend a one long day every 6 weeks smoking high volume, it's an 1-man assembly line. Buying the WSM...

I smoked 6 Costco fryers (total purchase weight 30.16 lbs, $.99/lb), it took me 7 hours including cleanup. It yielded 11.93 lbs (39.6%). All but 3 lbs was cooled, sealed and frozen for future meals. 1. Dressed (extra skin removed) 2. Wild Will One-Der-Ful Rub Added. I 2x the forum recipe...

Hello, I'm entering a Pool Club BBQ contest this evening. I've already smoked 2 lbs of pulled chicken and have half a point for burnt ends. I'm a big fan of Sweet Baby Rays, it's my kids fav so I use it quite a bit. Any suggestions to make it a bit more tangy or spicy? I participate in the...

A 17 lb flat??? That cow must have been 8' tall for a flat to be that big. I've seen plenty of 17 lb full packers but not just a flat.

My butt yield has been closer to 50% and I plan 4 oz person. Whatever that weight is add 10% just to be safe. You don't ever want to run out of food.

Ok, here are some pics. I smoked 6 Costco fryers (total purchase weight 30.16 lbs, $.99/lb), it took me 7 hours including cleanup. It yielded 11.93 lbs (39.6%) 1. Dressed (extra skin removed) 2. Wild Will One-Der-Ful Rub Added 3. On rack 4. Apple juice spritz @ 2 hours 5. First one...

No, one smoke. Smoking a full brisket or 19 lbs of butt is an all day affair from start to finish which includes cleanup so I fill my 22.5 WSM and smoke 1x/4-6 weeks. I portion, seal & freeze 95% of my yield for future use.