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it was a total accident. I didn't realize I had left it on until i went to cut them for plating. Was actually a great mistake and great learning experience.

it's amazing how much more you want to cook something when you finally get it right....i want to do it again today....but will probably wait for saturday :-) cheers!

Long time lurker, occasional poster. I've had a lot of problems over the years getting good results with smoked ribs. Yesterday finally worked out amazingly well. A couple of factors for this cook that have been different from previous cooks. Typically i try to stick with the 2-2-1 or 3-2-1...

I would suspect that a maple/bourbon basting glaze would probably be fantastic. I may try that in addition to the brine. Will await other tips but I definitely appreciate your help here. It's gonna be awesome for sure!!

thanks good sir! I plan on trying it this year. In your post you indicated that the maple/bourbon was subtle in flavor...any tips on how to make it more pronounced? Add more to the brine? Baste with a mix of maple/bourbon occasionally? I really want those flavors to pop....

thanks good sir! I plan on trying it this year. In your post you indicated that the maple/bourbon was subtle in flavor...any tips on how to make it more pronounced? Add more to the brine? Baste with a mix of maple/bourbon occasionally? I really want those flavors to pop....

Is the brine recipe posted somewhere? I'd like to try it this year...sounds delicious...

I haven't salt-wilted the veg before, and am thinking about doing this for my next batch of cole slaw. one stupid question though, does salt-wilting the veg make them less crisp when you eat the slaw?

good point on handing them out in controlled amounts, that will definitely help i think. and i am not serving sauce on the pork, people can add it if they want to....even though i don't think they should :-) i am guessing that more people will go with the regular bbq sauce, i'm going to do a...

Hope this is in the right forum. I am doing pulled pork for about 75 people in a few weeks, but I want to make my own BBQ sauces for this event. I have made BBQ sauce before for small BBQ's, but my question is how much sauce should I make for that many people? I plan on doing 3 different...

pulled pork egg rolls and pulled pork tacos....mmm

not sure about the substitution....i can tell you, though, that half chickens are the way to go for this chicken for some reason....i tried it previously with a whole chicken and the results weren't as good....plus it was more challenging to give the whole chicken a bath in the butter...

cooking temp for the cook started at about 225 and got up as high as about 260, but mostly stayed in the 240 range. the drumsticks were done after about 2 hours and the half chickens were done at about the 3.5 hour mark the standard recipe for the basting liquid is: 1C Water 1C white vinegar...

sorry, no pics today....these puppies were eaten in a heartbeat.. i brined the wings in the following recipe: 1 can chipotle peppers in adobo sauce 2C water 4T kosher salt 2T sugar 1T black pepper 1T garlic powder 1 green chili 1t Sriracha (cock sauce) 1/3c Honey brined them overnight. then...

the key is to give the chicken a bath every 10-15 minutes in the butter mixture....it extends cooking time a bit, but it's worth it

that recipe is similar to the one i used....ours was: 1C water 1C white vinegar 1 lb. butter 4T Kosher Salt 4T Woechestershire Sauce 1T Pepper 1T Onion powder 1T Garlic Powder for my batch i doubled the recipe since i was doing a lot of chicken....

Fired up my new WSM 22.5 today for the first time since receiving it Monday. Thanks to all of you on these boards, i got a lot of very useful information by reading these threads, which was particularly helpful since i have never cooked with charcoal before. Being originally from Northern...

i thought so....got mine for that price a week ago.....sweeeet!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RickRS: Kevin, while the concrete driveway is a little more fireproof, do be sure to avoid having your charcoal chimney sitting directly on top of the...

thanks for the link and info guys.....driveway it is then... now i'm wishing i had a concrete patio out back....but the front of the house will work well, and then all my neighbors will be able to see the WSM and be jealous.....going to do some chicken this weekend for my first smoke on this...