Search results

I've had good luck with the smaller pork loins from wegmans in the club pack. Average about 3hrs, great with a Caribbean rub.

It turned out very well. I used a combination of hickory and apple chunks, it ended up taking around 11hrs to cook to get the bone to wiggle at 192 degrees. I will definitely be cooking multiple butts on my next cook. I picked up my clay saucer at the local green house/landscape store. Biggest...

That's good to hear Van, hope mine turns out ok. Seeing that the dogs just got me up to go outside (2:30am) here may as well get things rolling. I have yet to cook with water, purchased a clay saucer when I picked up my WSM so like you said Vern if it ain't broke, don't fix it.

I will be attempting my first boston butt tomorrow. After trimming it is down to a little under 8lbs. looking for a 4am start time. My only question is should I put water in the pan or go with the clay saucer? Don't know if anyone lives in upstate ny, just went to the local home depot and they...

After a not so good first brisket I decided to have at it again. Ended up with a 5.5lb flat again from a different store this time, noticed that there was no hard fat on this one unlike the previous one(both were choice grade). I put it on my 22 at 8:30am and took it off at 7pm. It stalled like...

I'm jealous, season opened here in NY Sept. 1st, no birds anywhere. Anytime I've had goose it's been done in a crock pot or made into jerky.

By your description I would have to say that it didn't cook long enough. I will have to learn to be more patient it was on for a little over 8hrs at an average smoker temp of 250.

Foiled it at 160 then pulled it off at 183 and let it rest for about 45min. I think i left it on a little too long ended up a little dry, one of these times I'll get the hang of it.

Putting it on about 10:00 tomorrow morning, I'll let you know

It is choice grade and fairly uniform in thickness. Thanks for the info.

I will be attempting my first brisket on my WSM tomorrow. I purchased a 5.5lb flat(flats were all that were available), I trimmed the fat down to 1/8-1/4" then put the rub on it this morning and stuck it back in the fridge. I was wondering what peoples preferences are as to fat side up or fat...

Thanks for the tip, I checked them in boiling water and the instant read was off.

I received my WSM 22 on Saturday and had it up and running in a matter of hours. I smoked a couple pork loins with a Caribbean rub and used apple wood, they turned out great. One problem that seemed to stump me was that the meat probe on my maverick 732 read about 20 degrees higher than the...