I have been smoking for a while and this season finally decided to get serious about it. I have had crappy ofset smokers, a small brinkman smoke n' grill and finally broke down and down and bought a 22.5 Weber Smokey Mountain cooker due to all of the great reviews and mostly because of this site.... I got it earlier last week and have been reading every site I could find about different techniques, and on modifications and the such. The only modification I have made so far is adding a thermometer to the chamber right below the top pan.
Had a few people coming over this weekend so rubbed up 2 5lb butts (guesstimating as they were about 6.2 prior to fat removal). Filled the chamber with 1 layer charcoal 1 layer apple chips, 1 layer charcoal 1 layer mesquite chips another layer of charcoal to almost overflowing. Topped off with a bunch of hickory chunks all over the top.. Used the minion method with the weber chimney and lit about 40 or so briquets as directed here... Full Pan of Hot tap water..
Started around 10:30PM with all 3 bottom vents at 100%. Meat went in around 10:45. The temp had spiked to about 300 but came down to 265. I turned down the vents to 25% and used the cardboard box it came in as insulation around the entire unit as it was ridiculously windy and I got the idea from an article on this site.
Checked the temp at 11:30 and the lid was at 245 (2nd thermometer was at 235).. Good to go...
Next Check was at 12:30 and the temp was steady...
I had gotten the idea on another site to smoke a couple of fatties for the party so I started making them in the meantime.. In my previous experience I had to wake up every hour or so to add wood and charcoal, so was ready for a long night.
Checked at 1:30, temp is solid... Wow... No nursing the fire...hmmm.. Interesting... Meat temp was around 115 but I didn't fully trust it as I think I burnt out the probe the last time.. Figured in the morning I'll use my regular meat thermometer...
Around 2:30 I'm getting exhausted.... Last check... Temps are steady... wow.. Could it be?? Am I going to sleep tonight??? Set my alarm for 7 and hit the sack.... Woke up at 7:10 to the beeping of the meat thermometer.. Hmmm? ***? not posibile... I went out onto the deck... The temp on the lid was 240, the temp in the chamber 230.. I lift the top and grab my analog thermometer... Both Butts are in the 190 range, look great. As I am pulling them off meat is almost falling off.. Sprayed them with Apple Juice wrapped in foil, Towel and in the cooler they went. in the mean time closed the vents and went back to sleep for a bit. At around 12, its time to throw the fatties in... I add water, wood and another 80 briquets... Get the temp to 240 (cardboard box was mostly off except towards the last 2 hours as wind had picked up again...
1. Bacon Jalapeno Cheese burger</p>
The meat was a 50/50 mixture of ground sirloin and ground chuck with Cumin, Salt, Pepper, Rosemary, Sage, Onion Powder, Chili pepper and a little worcestershire sauce
Filling consisted of 1 Package applewood Bacon cooked to a crisp, then thrown into a food processor with 1/2 brick sharp cheddar, 1/2 a brick Pepper Jack, 1/2 cup Cream Cheese and 1 full jalapeno with seeds removed
The Exterior was rubbed in the same mixture that was mixed into the meat with a package of Applewood bacon for the wrapping
2. Beef with slow cooked curry spinach with Goat Cheese
The meat was a 50/50 mixture of ground sirloin and ground chuck with Salt, Pepper, Sage, Garlic Powder, Thyme, Oregano and Basil
Filling consisted of 2 Packages of Frozen Chopped spinach that was sauteed in pan that had 2 sticks of butter, 1/2 cup corn oil, curry powder, coriander, cumin, chili pepper. The spinach was sauteed for about 2 1/2 hours over low heat and then cubes of the goat cheese were added and cooked for another 1/2 hour.
The Exterior was also rubbed in the same mixture as used in the meat
3. Italian Stallion (Might of been my favorite)</p>
The meat was ground pork mixed with 1 package dry italian dressing mix, salt, rosemary, sage, garlic powder, onion powder and Oregano
Filling consisted a layer of olives/feta that were ran through a food processor with a little bit of oil (my tapenade mixture). Then I added 3 slices of mortadella, 3 slices of Italian salami, 3 slices of capicola. One layer of Provolone Cheese, another layer of Mortadella, salami and capicola.</p>
The Exterior was then rubbed in the same mixture minus the italian dressing then wrapped in Pancetta
Sorry for the pics as some were with my phone and some with my small p&s.. And no I'm not sharing my rub recipe
And Now the Fatties....
Had a few people coming over this weekend so rubbed up 2 5lb butts (guesstimating as they were about 6.2 prior to fat removal). Filled the chamber with 1 layer charcoal 1 layer apple chips, 1 layer charcoal 1 layer mesquite chips another layer of charcoal to almost overflowing. Topped off with a bunch of hickory chunks all over the top.. Used the minion method with the weber chimney and lit about 40 or so briquets as directed here... Full Pan of Hot tap water..
Started around 10:30PM with all 3 bottom vents at 100%. Meat went in around 10:45. The temp had spiked to about 300 but came down to 265. I turned down the vents to 25% and used the cardboard box it came in as insulation around the entire unit as it was ridiculously windy and I got the idea from an article on this site.
Checked the temp at 11:30 and the lid was at 245 (2nd thermometer was at 235).. Good to go...
Next Check was at 12:30 and the temp was steady...
I had gotten the idea on another site to smoke a couple of fatties for the party so I started making them in the meantime.. In my previous experience I had to wake up every hour or so to add wood and charcoal, so was ready for a long night.
Checked at 1:30, temp is solid... Wow... No nursing the fire...hmmm.. Interesting... Meat temp was around 115 but I didn't fully trust it as I think I burnt out the probe the last time.. Figured in the morning I'll use my regular meat thermometer...
Around 2:30 I'm getting exhausted.... Last check... Temps are steady... wow.. Could it be?? Am I going to sleep tonight??? Set my alarm for 7 and hit the sack.... Woke up at 7:10 to the beeping of the meat thermometer.. Hmmm? ***? not posibile... I went out onto the deck... The temp on the lid was 240, the temp in the chamber 230.. I lift the top and grab my analog thermometer... Both Butts are in the 190 range, look great. As I am pulling them off meat is almost falling off.. Sprayed them with Apple Juice wrapped in foil, Towel and in the cooler they went. in the mean time closed the vents and went back to sleep for a bit. At around 12, its time to throw the fatties in... I add water, wood and another 80 briquets... Get the temp to 240 (cardboard box was mostly off except towards the last 2 hours as wind had picked up again...
1. Bacon Jalapeno Cheese burger</p>
The meat was a 50/50 mixture of ground sirloin and ground chuck with Cumin, Salt, Pepper, Rosemary, Sage, Onion Powder, Chili pepper and a little worcestershire sauce
Filling consisted of 1 Package applewood Bacon cooked to a crisp, then thrown into a food processor with 1/2 brick sharp cheddar, 1/2 a brick Pepper Jack, 1/2 cup Cream Cheese and 1 full jalapeno with seeds removed
The Exterior was rubbed in the same mixture that was mixed into the meat with a package of Applewood bacon for the wrapping
2. Beef with slow cooked curry spinach with Goat Cheese
The meat was a 50/50 mixture of ground sirloin and ground chuck with Salt, Pepper, Sage, Garlic Powder, Thyme, Oregano and Basil
Filling consisted of 2 Packages of Frozen Chopped spinach that was sauteed in pan that had 2 sticks of butter, 1/2 cup corn oil, curry powder, coriander, cumin, chili pepper. The spinach was sauteed for about 2 1/2 hours over low heat and then cubes of the goat cheese were added and cooked for another 1/2 hour.
The Exterior was also rubbed in the same mixture as used in the meat
3. Italian Stallion (Might of been my favorite)</p>
The meat was ground pork mixed with 1 package dry italian dressing mix, salt, rosemary, sage, garlic powder, onion powder and Oregano
Filling consisted a layer of olives/feta that were ran through a food processor with a little bit of oil (my tapenade mixture). Then I added 3 slices of mortadella, 3 slices of Italian salami, 3 slices of capicola. One layer of Provolone Cheese, another layer of Mortadella, salami and capicola.</p>
The Exterior was then rubbed in the same mixture minus the italian dressing then wrapped in Pancetta
Sorry for the pics as some were with my phone and some with my small p&s.. And no I'm not sharing my rub recipe
And Now the Fatties....
