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I used Kevin's finishing sauce the other day and everyone raved about it

Brian, 5-6 hours seems like a long time to me, even if you cook it to a higher internal temperature. Just be prepared to take it off earlier

Here's what I did. I took the meat off at 125 which is rare but that is the way we like it. I let it set for about 30 minutes before carving. I used apple wood for the smoke and probably could have done on more small piece. Hope this helps Lamb Roast - 5lbs 4:00pm 210 50,50,50 meat 46 4:15pm...

sorry for the late ..thank you ... used the kosher salt and all was well. Great flavor from the rub but that darn pepper gives me wicked heartburn. Probably a one-time use for me.

how big was that crab? YUM!

I have a 22.5. Did a pair of pork butts with one full ring load of K that lasted 14 hours. Temps fluctuated between 230 and 260 for the overnight cook. I add a second grate crosswise before loading the K. I seems to keep the k longer in the fire ring before falling through

Thanks .. I am debating between the oven and apple juice or the vac seal and hot water. But, the wife said oven...so now I know how much juice to add.

Another oven lesson I learned a while back (and I cannot explain why)is that after a certain size, I had ignore the "per/lb" formula when doing a high heat cook. Since you caught the temp early, how did it come out when you served it?

It depends on how much it weighed. I typically use the low and slow method and then reverse sear Once done, I double foil, wrap in a towel and place it in a cooler for up to 2 hours. I do my reverse sear before serving and it has worked out fine every time Cooking at your temps. .. I would...

Now a done event small one cooked in 12.5 hrs and the bigger one took 14 but it could have cooked just a bit more. One chunk of meat was pull-able but definitely needed more time. This one will go in some chili. Both bones came out cleanly with no effort. Cooking Temps were consistently between...

2 butts 17 lbs - three hours so far, temps at 257. Time for a 3 hr nap

Will be using this one today. It calls for table salt but I was wondering if I could just use Morton/s Kosher salt instead

I have ample time to get it done and I will leave it on the smoker until it is ready to be pulled. I hope it is not the 18 hours but I will be prepared just in case. Thanks for the feedback.

Thanks for the replies! I will use the oven to reheat the pork instead of the microwave. I like the idea of adding apple juice as part of the reheating process. How much should I add?

Hi I have a pair of pork shoulders weighing 9.5lbs and a 7.75lbs. It is my intent to do my first pork butts as an overnight smoke and hopefully cook them at 250 measure at the vent. 1) My assumption is that it will take 12 - 15 hours to cook. 2) Should I put both butts on at the same time...

Yum! how much did the roast weight? I ask because I cooked a 7lb'er and it took less than 3hrs. My temps were between 225 to 245 measured at the grate

My first smoked crown roast (but not tied up to look like crown Did an overnight marinade using OJ, A1, Tiger Sauce, Worcestershire Sauce and crushed garlic (Recipe that Chris posted a long time ago OJ Marinade Another View/ Started out with one slab that weighed around 7.1lbs and...

yep, saw that one .. that is the recipe I am using. he cut the loin in half but I want to cook it whole which is why I was wondering how long it would take thanks

have a 7.3lb pork loin rib roast that I want to smoke low and slow. Was thinking of using Chris's recipe that had the orange marinade. How long do you think it will take to cook this bone-in roast to an internal temp of 145 degrees if I cook it at around 250 degrees?

They were done on the 22. I could have had both racks on the top grate but it would have been crowded. It was fun seeing how the cooking differed between the top and bottom grates