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Smokin 4/16-4/18?


 
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Brian H

TVWBB Fan
Doing my first buttz this weekend. One is 7.5 lbs and the other 7 lbs.. Rubbing with Mr. Brown after work and starting early tomorrow a.m.. Warm and as usual WINDY this weekend. Should be an adventure.........

What's everyone else loading in the bullet?
 
Doing ribs. Going to try Texas Sugarless Sprinkle on some, maybe some BRITU on some, and then use some allpurpose rub that I got from a BBQ restuarant for the rest (and finish it with some purchased Dreamland sauce).

The only thing I can't decide is whether to do all baby backs, or some spares.

Weather should be good. Can't wait
 
I did the Texas Sugarless last weekend on spares. It was real good, infact my girlfriend said she thought it had a better taste than BRITU. It was a little spicey though, the next time I will probably cut back on the black pepper. I did use less salt.
 
I've got 4 brisket flats on the wsm right now. We're having a B-day party tomorrow for my son who turned 1 on the 15th. I'm going to leave the briskets on for 6.5 hrs and finish foiled and in the oven. I've got boneless pork loin marinading in the fridge. When the briskets come off the loin goes on for tonights dinner.
 
Going to do a bunch of chicken thighs dry pan high temp. They are on sale here and I plan to do about 20 lbs. I am going to try various marinades. If you have a favorite post it, I am always open to new flavors.
 
Decided to fire up last night and try some overnight action. Got the temp stable so I was comfortable getting some sleep by 1:00 a.m.. Woke up at 4:30 and the temp hadnt moved (filled water pan). Back to sleep and up at 7 and the temp still hadnt moved (mopped and turned). This thing is unreal. Just put the probe in and meat temp is at 163. Gave the charcoal a few pokes to settle some ash and I am amazed how much is left. Now, I show Mr. Brown I have more patience than most and wait out the next 32 degrees.
Question though- I want to foil these when they hit 195 and pull later (wife wont be home till 6). How long can I hold them in there?
 
Brian

If the meat is 163 at 7:00 a.m. you've got a ways to go to get to 195. Be patient thru the plateaus. You'll have no problem in foiling and holding till 6:00 p,m. You can either foil and hold in cooler with towels, or foil, close all vents and leave in WSM as a warming oven. Kevin talks about doing this so I'm sure it's fine.

Stay with it and good luck !

Paul
 
Thanks Paul.
Boy, how right you are. LOL! I am 17 1/2 hours in and probe says 186. Ive increased just 23 degrees in 9 hours, with top grate between 225 and 250 in that time. Just loaded a lit chimney as temp falling and ring getting very low. I will win this battle, even if we eat late!
(This beats grilling all to hell) /infopop/emoticons/icon_smile.gif
 
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