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  1. B

    First ever smoke - 2 racks of St. Louis style spares

    Excellent cook!! You have to watch those suckers when you foil. I just did a rack of St. Louis Spares, 3 hours on smoke, I foiled, an they were perfect in 20 minutes!!! This was a smaller rack, but 3h 20min. The two racks from the day before were overdone at 4 hours, they tasted great but...
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    Porkbutt quesiton

    No, it was not enhanced. The injection is, white sugar, salt,, Apple juice, Apple cider vinegar, hot sauce.
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    Porkbutt quesiton

    I have cooked about 10 pork butt, all have been great. yesterday I cooked a Farmer John bone in butt that was 8lbs. I injected the night before. cooked as I normally do at 260-275. On smoke for 7 hours, until bark firms up was @ 169-171 degrees. Foiled with a littled apple juice until it...
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    The trifecta

    Brisket, Pork Butt, and St. Louis style spare ribs, it was a long day yesterday with the 22.5. [/IMG]
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    18.5 air intakes question

    Yes, sometimes Weber rivets the vent wheels vert tight against the body, example, the top vent on my new 22.5 was glued shut after my first cook. I had to take a rubber mallet to it in order to get it to move. I sprayed water on the vent and that help a little, but figured it was too much metal...
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    Guru adapter fit

    Same issue here, not liking the way this goes together at all, the wsm adapter is really a poor fit and sort of cheap. If they can't come up with a better fit this is going back.
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    22-1/2 WSM Door Handle Repair

    Same happened to me I took it apart and used a zinc 1/4 x 2" lag bolt that threaded into the plastic hole in the Handle where the brass piece used to be. Worked perfect. I did get weber to send Another door in case this did not work. It's held up for a few cooks now with no issue* edit the lag...
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    Brisket observation

    Thank you! I did notice at my bark is not really firm after foiling and resting (when I go to slice it). I am letting it rest for 1-2 hours before slicing. I am pourning about 4 oz of Stubbs Beef Marinade over the brisket before wrapping in foil. I may have to try without the Stubbs. I have...
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    Brisket observation

    So I did a 8.5lb choice flat on sat, I went 7 hr until bark set, it was 168-170. I foiled it, and to my surprise it was at 207-210 1hour 15 mins later! It was probe tender and taste great, but I was surprised it came up so fast in the foil, normal? Cooking temp 250-260
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    Brisket and spares today

    The ribs came out awesome but wife and friend served and ate before I could take a photo, lol. I will post pic of ribs tomorrow as I am doing 2 racks of spares at 7 am to take to the pool party. The brisket was to die for as was the one rack of ribs. We had a friend drop by last minute and he...
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    Brisket and spares today

    Trying to post on a iPhone is hard.
  12. B

    Brisket and spares today

    Oh I will I did not get pick of it going on as I was trying to wake up. 5 am on sat without coffee makes you do crazy things. I injected the brisket last night and put my modified Harry Soo rub on it. Ribs are Costco St. Louis spares. Only doing one rack today. I will do the other two racks...
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    Brisket and spares today

    Put my brisket on an hour ago, St. Louis style spare ribs going on about 1 pm. The brisket is a 8.5 lb choice flat. I usually only do the flats as its just my wife and I and that's a lot of left overs. Tried a mix of lump and Kingsford blue. Cherry for the smoke wood.
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    1st cook on 22" WSM this Saturday , HELP lol

    I use the minion method 3/4 chimney of lit in the middle of the unlit coals. I always use water, I have never refilled the pan but its got at the end of the cook. For ice chests I use 2 Coleman stacker coolers. Check they out, they are perfect for BBQ. I have s couple towels in them and they...
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    What are you using for rubs?

    I make my own, actually it's Harry Soo's rub.
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    trimming briskets

    Are you guys finding better bark by cutting off all the shiny membrane on the top of the brisket? I was watching BBQ PMs on tV and Myron Mixon was cutting all of the shiny (very thin) membrane off the top of the brisket stating the bark will not form on this? I have not trimmed it all off as...
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    1st cook on 22" WSM this Saturday , HELP lol

    Excellent choice, have fun. I have not added Chicken to the mix, but I just did a 8lb Brisket flat, an 8lb pork butt and 4 racks of BB ribs on my 18.5. Timing was my biggest challenge, put them on earlier than you think. I put the large cuts on early and estimated 4 hours until they would be...

 

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