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I've been meaning to try that brine out. After removing it from the brine, do you rinse it? Also, do you add any rub to the outside (other than the mustard slather)?

'Muricah! Where even our chickens have to have big breasts! Back on topic, chicken looks fantastic! Great color.

Saw this on YouTube: https://youtu.be/j53Yq4_e-cA Decided to give it a try on my Performer. I used two full char-baskets and a small chunk of cherry on top of each. Spun for an hour over a drip pan, sprinkling with more cinnamon/brown sugar every 15 minutes, then removed the drip pan and slid...

https://southjersey.craigslist.org/for/6072156550.html Looks super clean and $65 seems a decent price given the condition. I'd grab it myself, but no way to get down there any time soon.

Absolutely! I would let it cool completely, then wrap it tightly with two layers of heavy duty aluminum foil and freeze it solid and put it into a ziplock freezer bag, squeezing out as much air as you can. Stored that way, it should be good for at least a few weeks. If you have a vacuum...

Awesome, thanks!

As long as the diners were satisfied, I'd call it a win. Half the fun of BBQ is trying new things to find the flavor you're looking for. As for "longer in the smoker", it may not have made much difference. Once the meat hits about 140-150, the smoke won't penetrate it too much more. Any...

Are you using it with a Jumbo Joe or an 18" kettle? I'm finding that both of my JJ lids are just a bit too tight on the top of the ring. I'm watching CL for an 18" kettle in hopes that it's a better fit and also trying to figure out a way to either stretch the lid or make up some kind of...

I'm about to do the same on my new 22. Because I don't trust myself to measure correctly, can I ask how long is each section of metal there? Also, where did you get those wheels? They look nice & beefy. -Chad

Wasn't sure where to post this, but if this isn't the right place, feel free to move it. I recently got the Cajun Bandit 18.5" conversion kit for use with my Jumbo Joe. It works great with two exceptions. First, the JJ's lid is tight. Normally, in a smoker, that's a good thing, but when...

A torrential downpour would be a problem, but I've used my WSM in a fairly steady rain without issue. The wind is definitely an issue. Given your situation, I would probably start very early tomorrow morning and smoke the butt for about 4 hours or 160 degrees, whichever comes first, then wrap...

I have the same exact shed, but it houses my WSM, chimneys, and other miscellaneous grilling/smoking needs. I usually keep one unopened bag in there plus whichever one I'm working through, plus a couple buckets of "reclaimed" charcoal that I use in my grills.

Thanks for the tip. Hopefully I can get over there to pick some up...kind of a crazy schedule this week.

Dang it...I knew I should have gotten the long bed. My Tacoma's is only 5' long. That still should hold several months worth, though. I could fit 10 twin-packs in the back of my Focus with the back seats folded down, and that typically got me through most of the year.

The only good thing about this situation is that it's easier to justify to SWMBO when I come home with a trunk full of charcoal. Heh...now that I have a pickup truck, I can fit a LOT more in it than my old Focus. ;) Plus, I can back it right up to the shed in the yard to unload!

As long as you have room to keep them separated in the fridge (ie: they're not piled on top of one another) and there's space for air to circulate around them, they should be thawed enough for injecting by Friday. Check them Thursday night and if they're still pretty hard, you can do the speed...

I also have a half-bag of KBB and most of a box of lump, but I think it's going to be close. I might have to break down and buy some at regular price :(

Those look outstanding! At what temp and for how long did you spin 'em?

I couldn't find the pink paper locally (Philly, PA area), but got a 24" x 250' roll of white butcher paper at the local restaurant supply place for about $18. That'll last me through a whole lot of cooks, I think. I've used it on brisket and butts with equally good results. Foil does do a...

Great looking dinner, there! My wife likes eggplant, but mostly in eggplant parm form. I ate a lot of it growing up, but never really "liked" it. It's nutritionally neutral according to most dietary experts; not "good for you" but not "bad for you". Still, it's usually cheap and available...