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Hello all, I've been reading quite a bit about the reverse sear and I just want to make sure I have the procedure right on my gas grill. Step 1 - Preheat grill with all burners on Step 2 - Turn top and bottom burners to medium and middle burner off. Step 3 - Cook steak until it reaches 100 F...

Thanks for the help everyone. The turkey turned out great other than the fact that I tried using the standard method of lighting for the first time and couldn't seem to keep my fire hot. I lit one full chimney of coals and then added the second chim and let it all get hot per the...

Hmmm...I'm feeling better after reading a lot of Kevin's posts. I'm guessing that the bird could have been about the 40 degree mark for about 6 hours or so. If I'm reading his notes right, unless the bird smells funny (spoilage but not pathogen) the cooking process would fix anything that has...

So do I need to cook it right away or am I good to wait a little bit provided I cool it down? I have re-iced and closed the jug and will shortly be moving it to the refrigerator, but I wasn't planning to cook it for another 3 or 4 hours. Thanks in advance, the wife is a little bit upset about...

All, I have an 8 lb turkey breast that I pulled out of the fridge last night to put in a brine around midnight EST. The breast still had some ice on it which I rinsed off and I put it with ice and the brine in an insulated 5 gal. cooler overnight. Apparently I didn't put enough ice in it...

I have gotten conflicting advice regarding this, so I'll put the question out there. I have 4 butts (roughly 7-9 lbs each) on the WSM. The two smaller ones are on the bottom grate and the two larger ones are on the top grate. They have been on since last night (about 9 hours now). Is there...

Paul, if you want some comedy and a list of things not to do, read this series of posts when I tried to do a smoke last year that was a little bit complicated. It should give you something to laugh about while you're getting everything right. http://tvwbb.infopop.cc/eve/fo...120049755#1120049755

Good luck to you. A lot will depend on how well you control your temps. I found at the second time that I did butts that not only was my therm off by 30 degrees at 212, but that it was not linear and was off by much more at higher temps. I was cooking butts at 300 and didn't even know it...

Exactly and yes the meats were hot when they were returned. Everything was at about 135 in the cooler.

If you look in the dictionary under giant bonehead, I'll think you'll find a picture of me. In my early morning confusion this morning I switched the probes between my two thermometers. They obviously are not compatible and gave wildly different readings and probably really screwed up my...

I was planning on holding it for about an hour and then pulling it to reheat later today. I didn't get a good feel on the chuck, but the butts seemed to feel ok. How is it possible that they made it to that temp so quickly? I was never above 290 (lid temp) while I was trying to get it under...

All, I naively assumed that since I had done 5 smokes that my overnight one would go perfectly. I didn't check the temps of any of the meat until just a little bit ago and had a bad surprise. Butts 220 Chuck 225 I pulled them off and foiled them, but how bad are they going to be? Did I...

Hello again all. I took everyone's advice and decided to do an overnight cook this time. I fired up a 9 lb chuck and 2 seven pound butts and they have been cooking since 11:00 PM EST last night. My question is in regard to the sauce for the chuck. Do I sprinkle it with the rub when I am...

I have just made the following sauces and was wondering how long they would keep, bottled, in the refrigerator. Carolina Red - ACV, ketchup, cayenne, sugar, salt Carolina Mustard - ACV, dijon mustard, honey, Worcestershire, red pepper sauce, vegetable oil, salt. Would appreciate any input.

I have used Alton's brine several times now and even did a blind taste test with my guests. They almost universally chose the brined one. It did not seem like a better quality butt to me before I cooked it, but it's always possible that there was some variance in the meat quality. I even...

No updates were forthcoming last night because everything got hectic once the 5:30 hour rolled around. Surprisingly all of the meat was ready in advance and had plenty of time to rest before pulling, saucing, etc. This was my first time with the brisket and I was not really that happy with it...

Been busy since the last update. Everything went well with the rib placement, apple juice on the brisket, fuel & water reload. In case it makes any difference, I have the butts on top and the ribs / brisket on bottom. Current Status _____________________ 5:15 Smoker hot, butts go on 5:45...

As you can see from my temps below, the temp was starting to creep kind of high. With my limited early morning mental capacity, I was having trouble figuring it out. Sunshine, too much air?? Nope, just out of water. That happened a lot earlier than I expected. Getting my brisket prepped...

Thank you for all of the responses, I really appreciate the help. Based on all of your comments, I'm now second guessing myself on not starting last night. I'm guessing this is going to be the likely scenario. Ribs and Brisket will finish roughly "on-time" Smaller butt will finish shortly...

I have come up with a schedule for tomorrow, please let me know if anyone sees any obvious errors 4:00 am - Start Chimney 4:30 am - Start Smoker 4:45 am - Pork on Smoker 10:30 am - Brisket on Smoker, turn pork, replenish water 12:30 pm - Rub on ribs 2:30 pm - Ribs to smoker, baste brisket -...