Search results

That's a pretty solid place to start . . . although I'd crank it to 250. Can't see a reason to try and maintain such a low temp.

Living in New England, I use maple sugar in my rubs all the time. Usually I use it in combination with turbinado, brown or both.

You can take butts all the way to 200-205 w/out any issue. You just might want to slow the process down to get some more smoke on them. Don't worry too much about internal temp. It's a good tool, but it's all about tenderness. When the bone is loose and seems like it'll slip right out, or...

Wow. Too bad. I was hoping to check out the action this weekend. Fun event.

http://i1002.photobucket.com/a...%20Ribs/IMG_2506.jpg http://i1002.photobucket.com/a...%20Ribs/IMG_2507.jpg Pre-Rub http://i1002.photobucket.com/a...%20Ribs/IMG_2509.jpg On WSM http://i1002.photobucket.com/a...%20Ribs/IMG_2513.jpg http://i1002.photobucket.com/a...%20Ribs/IMG_2515.jpg...

Thanks for the link. Mine have bones, which I would guess make the cooking time longer?

I was never a big beef ribs fan until I had a really good one earlier this summer. Thought I'd give it a try this weekend. Bought a big pack of "Beef Chuck Short Ribs" at BJs. Thought I'd rub em down w/ a brisket rub and toss em on w/ some oak @ 250-275. Cook till tender. Any...

I was finally able to track down a packer and am set to my 1st whole brisket. Was doing some reading up here and saw a post that said you shouldn't do choice briskets high heat, due to the heavier marbling. I've been doing high heat flats for years and was hoping to not go back to low and...

My top suggestion would be doing the high heat method. Quicker, easier and for me and countless others here better, more consistent results.

I highly recommend working out the timing so you can transport the butts whole in a cooler and then pull on-site. They wont have to be reheated and the "live" pulling makes a great show for those who've never seen it.

I'm planning basically the same cook for Saturday, but w/ the 18.5 WSM. I plan on cooking both butts on top and then starting the ribs on the middle rack. Should I have any concerns w/ the butt drippings hitting the ribs? Can only help right?

I'm a big fan of the chuck/sirloin self-grind mix. Very tasty burgers.

Thought it was only right to give a look at the final result: Fresh out of the smoker #1 Fresh out of the smoker #2 Tastes great. Just wish I had a good way to make even, thin slices. Any suggestions, other than good knife? Sliced #2 Sliced #1

Hey Brian- I too have had trouble tracking down pork belly. I've bought it a couple of times at the shop-rite off of Exit 14 in Norwalk, but haven't really been impressed w/ the quality. I have a friend who gets it at a Korean grocery in Astoria. I asked at Whole Foods in Darien on a whim...

Thanks for the tips. No more worries.

With my eye on a bacon smoke next weekend, I picked up a 6lb piece of pork belly . . . only to find when I got home that the butcher had removed the skin already. Having only cured/smoked previously w/ the skin on, I'm wondering if I can still get good bacon out of this belly. I normally do a...

I picked up 32 bags here in CT last week.

I don't know if this is a national deal or just at my local HD, but I picked up 32 bags of Comp K this week at $3.19 per . . . good timing for me as my winter reserve of charcoal/lump was running dry. However, even with so much in reserve, I know I'll find myself buying some RO lump and Trader...

After a bunch of delays, I finally got a chance to make the chicken yesterday. Thanks to the advice here, I used some apple chips, cooked indirect and then finished direct to crisp up the skin. To my great surprise, the family devoured the bird. If you like jerk flavors but are worried about...

Grilling some jerk chicken for the 1st time on the new OTG this weekend. Is there a wood that would complement the Jamaican flavors or am I better off not using any additional smoke?