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I cooked a pork butt this weekend using a technique I read about in the Cook's Illustrated "The Best Recipe: Grilling and Barbecue". I had an 7 lb pork butt, and with the cold weather I didn't trust an overnight cook. So, I put the pork butt in a aluminum pan before putting it in the WSM...

I did a cook of the following last weekend: Chicken sausage (planned cook 2 hrs) 3 slabs baby-back ribs (planned cook 5 hrs, then rest in aluminum foil for 1 hour) 3 beer-butt chickens (planned cook 4 hrs) BBQ beans (planned cook 1/2 hour) My timing was: Start with baby back ribs (planned cook...

I was smoking three beer-butt chickens this weekend. I put rub on two of them, and as a test, I put mustard and rub on the third one, getting the mustard and rub underneath the skin. Unfortunately, I wasn't paying enough attention when I put them on the grill, and I forgot which one had the...

I think I overstated the "exactly" part a bit. Sorry about that. Chris is correct in his All About Brining section when he says this an estimate; it's not exact. (Chris, you've got everything on this site, don't you!) That being said, to answer your questions: <BLOCKQUOTE...

I had the same question while I was making the brine. I was brining in my big stockpot, which I'd guess holds 20 quarts. To save on cleaning, I was doing the first part of the recipe in this stock pot - the part where you bring the apple juice, sugar and salt to a boil. When I was doing this...

Thanks for the responses. I think I'm going to try it this year without the cheesecloth, and see how it goes.

Thanksgiving was at Mom's, so I volunteered to smoke a turkey for the cause. I used the Apple Brine with the 300*F cooking instructions from the Whole Turkey - Basic Brine section, a method that worked out great for me the previous year. I also tried air drying the turkey overnight, to see if...

I have a question about the Prime Rib recipe in the Let's Cook section of the VWB. My question is about the cheesecloth. I used the recipe last year, and the cheesecloth stuck to the herb paste and the crust on the roast when I was removing it. It looked like the cheesecloth had been absorbed...

Thanks to Jim and Dave for the info. (And to Dave for the joke.) As promised, my follow up is posted in the recipe section. Mike

I've got a family pack of country ribs I'm going to cook tomorrow. This is the first time I've done it on the WSM, so I've got two questions: 1. "Pork Shoulder" Country ribs? The package says they are pork shoulder country ribs. My understanding was that country ribs came from the pork loin...

From the FAQ on the Cajun Injector web site: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> How much marinade do you inject in a turkey? 1 1/2 to 2 ounces per pound, but the more you use the juicer the meat will be. <HR></BLOCKQUOTE>

Since Good Eats is my favorite show on television (of any kind, not just cooking), I've just got to share some of the information I've found on the internet about it. For future reference, AB means Alton Brown, host of Good Eats. Since I love it for the name alone, here's a link to the plans...

Chris, I can't say it much better than Jim did above. This is an excellent idea, perfectly executed, and for a great cause.

Did my math wrong (again) in the above post. I just changed it from 8oz cans to 4oz cans, which is what they really were...

Apologies to everyone with questions - I left on vacation about an hour after I posted this, and I just got back... As to the amount of chilis, I used 4 - 4oz cans of roasted green chili peppers. I thought that would be 2 pounds, but I just checked a conversion table while I was writing this...

I just posted an excellent recipe for Green Pork Chili that I found on the BBQ Forum earlier this month. It?s in the recipe section: http://tvwbb.101inc.com/tvwbubb/Forum2/HTML/000075.html I?ve also used pulled pork in more traditional chili recipes, in place of the ground beef, when I needed...

I found this recipe on the BBQ Forum, but it's since disappeared over there; I think they lost their archives for the day it was posted. I've made some changes to the directions for clarity, and added non crock pot directions. It's a great use for some leftover pulled pork! Credits: Original...

Steve, Thanks for the update; I was wondering how things turned out for you! Great to hear that the smoking worked out. I just did my first overnight cook, using the Minion method and a full ring of charcoal, and I had fuel left after 12 hours of cooking. I'm curious what you did...

I'm pretty sure all the times on the BB are Pacific time; that's where Chris is located. So, when I post (I'm in Ohio, in the Eastern time zone), my posts are all time stamped three hours earlier than my local time. Mike

My overnight cook of beef brisket and pork butt was a success, but it left me with a question. I refrigerated the brisket and the butt with the intent of reheating them later in the day, just before serving. When the time came, I was in a hurry, so I sliced half the brisket, and pulled half...