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Holy crap. Cue the sound effect of Homer Simpson making that sound when he's drooling over some delicious and unhealthy food. HHaaaaauuggghhh.

Thanks guys, all is well that ends well. After a few more hours, it was fork tender, puled easy, tasty on a nice roll with a little sweet sauce. Th erecipe on this site has a time chart, and as I recall, it was a 6 hour cook at no more than 275. That's where I got lost.

Thanks guys. I mean, I cooked this thing for 8.5 solid hours. Just tried a bite, still very tough, nothing that could be pulled. Into the fridge it goes, I'll put her back on tomorrow around 11 AM, hopefully it'll be done by dinner. Or by Easter, at least. every recipe I saw said to cook...

Had a hunjering for BBQ beef, so I'm trying my 1st chuck roast. 3 hours at 250, then I foiled it with some beer in a pan for about 2.5 hours, average temp of 250. Just checked, it's pretty tough, not anywhere near "fork tender". Leave it on, or did I overdo it? It was a 6 pound roast, no...

I also saw that, and figured that times would reflect how long it takes to baste, pepper, and flip 50 birds. The specific recipe in the middle of the book is for 2 butterflied chickens at 325. Says to (I'm paraphrasing) "flip after the skin is brown (approximately 1.5 hours), then cook skin...

This is a very old thread that I'd like to resurrect. My wife just bought me Chris Lilly's book, and she wants me to make the chicken and white sauce (as if she had to twist my arm). I'm fairly new to this, so I appreciate a recipe to follow, rather than relying on experience. The recipe...

My wife bought me cast iron cooking grates for my Weber 22.5 inch kettle, it says it is pre-seasoned. I have the one that's one grate with 4 removable sections. Question - how do I care for this and clean it, as I want it to last? I have a very stiff wife brush I was using on the standard...

I hate admitting this, but I also think they look awesome. Look should only matter to the female of the species. I'm pretty sure I'll go with the 22.5 WSM. The other reason I was thinking horizontal offset was that I'm interested in trying small, whole pigs.

Currently, when I smoke (ribs, pulled pork, etc) I use my Weber 26.75 inch kettle. I have that working pretty well. But I'm looking to move up to a dedicated low-and-slow toy. My first thought was a 22.5 inch WSM, but I am also drawn to those horizontal barrel smokers that I see on TV. I...

Looking forward to responses. We just ordered a Weber rotisserie. How large a turkey can it handle?

Does brining negate the need for injecting, or are their benefits to doing both on the same bird? Also, I see some people dry the bird after brining, and let sit in the fridge for a day. Is this to ensure crispy skin?

Too much oil can be a disaster. Here's how you know how much to use. - put turkey in empty pot - put just enough water in pot to totally submerge turkey - pull turkey out of pot, letting as much water as possible drip back into the pot - mark the water level in the pot; this is exactly how...