Search results

When you slide your temp probe in and it feels like butter, it's done. Cook more to feel than temps. Temps are a good reference as to when to start checking, but IMO, probe/toothpic slide let's me know.

Don't worry about it. I think the chance of that are very slim. Even at the 225-280 temps people smoke at, I think they are smart enough to feel the heat and stay away from it.

John, cooked many Picnics, and they are a leaner cut. I never took them over 190, but they all pulled fine. Injecting Picnics is almost standard with me, while almost never injecting Butts.

I have done only a few water smokes in the past year or so. Used sand for 90% of them, and just started using crumpled up foil in a foil lined pan the past few cooks. Have not noticed any different flavors between the different methods. I could see on a higher heat coook while using only a foil...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille: Lump allows the flavor of the wood and rub to shine through. Charcoal can drown out both. </div></BLOCKQUOTE> I agree Craig, 100%...

Kyle, I pull with 2 forks. I know they have special things you can buy to speed it up, but I just stick with the forks. I think "Bear Claws" is one of them. If I am cooking for a group of 15-20 people, I fill up the WSM, sometimes even with a 3rd rack lol. If I am cooking, I just fill it up and...

You'll get various replies for this, but if I am doing a picnic for 15-20 people, I pull it right there in front of them. Most people really like watching, I love hearing the comments, and I think it adds a little to the event. You also don't have to worry about it drying out at all while...

Pam/paper towel here also. Side burner of the gasser works great also.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Anton: That was my only source for information for trimming spares. The top two 'slabs' in this photo are full with cartilage. So do people not cook...

Good to hear it went well. You are right, there are a lot of good people here with a lot of good info to help all. I learn here all the time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dirk: I usually indirect grill brats and then do the soak in beer and onions in a pan on the grill. Bob, do you smoke, then soak? </div></BLOCKQUOTE>...

I don't see where your from Rob, but if you are in a cold weather area, you will want to bump it up a good shot in the winter also.

I get a smoke ring on my brats. The reason I simmer/soak in some type of fluid a lot of time is the casing is not as tuff. You still get that great smoked flavor, just not as tuff to bite through.

I trim my Spares, so I haven't ran across that issue with the tendon. To answer your serving question, I cut them up between each rib and let them pick what they want. Some I cook them for want the smaller side of the rack, some like the larger side or the rack. If I was cooking for a larger...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ariel b: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

We get the top Sirloin at costcos and run the Jarccard (sp?) through it, smack it on a really hot grill. Love it! I saw Tri tip at Costcos last night. Never saw one before. It was sliced up into steaks. There was a lot of marbled fat throughout. Is this the right cut? I thought they were a lean...

I should tie them, but I just use 2 metal skewers to hold the hacked end together.

Start the small one a little later if you don't want to deal with the top/bottom rack issue.

I had some before that was done on the smoker, but at higher temps, and like Craig said, sliced very thin. It made really good sammies. I don't think low/slow is the way to go with this cut, but never tried it to know for sure.

The only question I would have with using a car wash is what damage could that cause to the ones that recycle their water?