Search results

2 hours per pound is a guideline, but may be a bit on the long end. If it's not moving along and you want to get it off by 6, you can foil it around 4 and raise the heat to 265 or so to help speed it up.

Thanks Tony, that's kind of what I figured.

Probably a dumb question....does the end result take a lot like bologna? I ask because I don't like it too much plain, and was wondering if it tasted a lot different after smoking.

They may rest covered, but more likely that's an estimate of when they might be done. Some ribs will take longer than others. Remember, you're turning in ribs at 12:30, so they are going in the box at say 12:15 at the earliest, so with slicing, boxing, etc, 11:30 wouldn't be the end of the world.

I wouldn't worry about it unless you are way off. All of my smokers have a dial thermo as well, so I can tell if something is messed up. In reality, what is 10 degrees high or low going to do?

Well, I finally sold the Genesis Silver B that was taking up valuable space on my deck. I bought a Performer last year to replace it, and it joins a One touch Platinum. I reversed the utensil hooks and ash cleaner on the OTP so I could have the two tables next to each other. There's enough...

Just an fyi, I haven't cleaned my pit probe in probably 30 cooks. I should, but haven't. It is still right on with the temp probe in my cooker. That said, cleaning it once in a while and calibrating is probably a good idea.

Here's a pic of the brisket. Wasn't done as much as I like, but good nonetheless. Felt tender when I pulled it, but I knew it had a long rest ahead so I think I pulled it a bit sooner than needed. Flavor was good, though. Smoke ring was decent too.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Allen: Just curious on the times to start cooking. I tend to put everything on the night before and run at about 200 overnight. The butts finish up...

I would only open the other vents if you were targeting temps in the 325+ range. When I cook at those temps, I'll crack the vents until it gets up to temp, but then the fan can handle it from there.

I'm right there with you today. Got up at 5:15 to put on two butts and a brisket.

I think this cook will sabotage your draft efforts. I would skip the brisket and cook the pork the day ahead. Pull it, chill it, and reheat it at your buddy's for lunch. It will taste just as good, and you won't be stressing out Sunday morning.

Thanks guys. I think I'll give John's a shot this weekend, along with another recipe I found online. Paul, your recipe looks like a winner. However, I don't love roasted salsa, despite liking just about everything else smoked.

Ok, I need a basic salsa recipe. Only requirement is that it uses canned tomatoes. Anyone have a recipe that they enjoy? I cook lots of things, but can't make a good salsa and have given up.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JonT: Guys, I found a place today that has hundreds, and I mean hundreds of food grade 55 gallon drums for $14. They are located in Oshkosh. Here's the...

Turned out really well. I sliced the beef thin, and it was very tender and flavorful. Different than corned beef, obviously, and it was preferred by me and my wife. The cabbage was very good, if not a bit too rich. Couldn't eat too much of it, but it was very tasty. Ended up taking close to 3...

Found a 3 pound corned beef point in the freezer from last year, so I decided to smoke it. Was disappointed when I unwrapped it as it was 2 pieces, one 2# and one tiny 1# piece. Soaked it in water for a couple days, and applied the pastrami rub from this site. Put it on the WSM a little bit ago...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Richert: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Looks nice but...

Looks nice but you should probably take notes or something next time.

I would think adding a 1/2 cup of broth wouldn't be a bad idea.