Did ribs the first cook, and they turned out perfect. Was a little nervous with such a big piece of meat, but went for the butt. About a 6 pounder. Sorry to say, it was deboned, so I tied it up good with butchers string.
Did the Minion Method. Am so impressed with the fact I never had to add any more Kingsford to it! I did cheat, and added a couple small chunks of Hickory. I like smoke.
I slathered the butt with cheapo mustard, and made my own rub. I put that on it, and wrapped it up in saran wrap for the night. All night with mustard did not make it bitter, or mustardy at all.
I started it the next morning, and the temps did good, and I used water in the pan, which I added some twice. I even put a small deer roast, wrapped in foil, next to it, for about 4 hours. It came out great too. Left two small openings in foil, to let a bit of smoke in. I just put a little olive oil, garlic, salt, and celery seeds on that.
Pulled it last night, and will be eating it today. It is great. Nice smokey flavor, not too bitey, and the smoke ring was gorgeous. I used a vinegar and apple juice mop, with some rub in it. I only mopped three times. Between the WSM and the Minion method, it really was easy. Next time, I'm going for the overnighter method!
My next cook will most likely be a chicken, just because I got a big one on sale yesterday, it's in the freezer waiting for a smoke.
This is such a great forum, it has become my late night reading of choice! And everyone's tips have helped out so much. Thanks for all the info.
Did the Minion Method. Am so impressed with the fact I never had to add any more Kingsford to it! I did cheat, and added a couple small chunks of Hickory. I like smoke.
I slathered the butt with cheapo mustard, and made my own rub. I put that on it, and wrapped it up in saran wrap for the night. All night with mustard did not make it bitter, or mustardy at all.
I started it the next morning, and the temps did good, and I used water in the pan, which I added some twice. I even put a small deer roast, wrapped in foil, next to it, for about 4 hours. It came out great too. Left two small openings in foil, to let a bit of smoke in. I just put a little olive oil, garlic, salt, and celery seeds on that.
Pulled it last night, and will be eating it today. It is great. Nice smokey flavor, not too bitey, and the smoke ring was gorgeous. I used a vinegar and apple juice mop, with some rub in it. I only mopped three times. Between the WSM and the Minion method, it really was easy. Next time, I'm going for the overnighter method!
My next cook will most likely be a chicken, just because I got a big one on sale yesterday, it's in the freezer waiting for a smoke.
This is such a great forum, it has become my late night reading of choice! And everyone's tips have helped out so much. Thanks for all the info.
