Weekend Smoke?
- Thread starter AlexD
- Start date
Phil Perrin
TVWBB Hall of Fame
It might take me a bit to get there,but have a cold on (or three 
) ready and I'll personally give you some pointers!
) ready and I'll personally give you some pointers!Robert McGee
TVWBB Gold Member
AlexD;
I brine all of my chicken parts (30 minutes to an hour), pat dry, apply a light coat of EVOO, sprinkle with Weber Kick'n Chicken rub (moderately heavy) and cook "Hot and Fast" on the WSM without the water pan, a couple or three chunks of Applewood and all vents open:
http://virtualweberbullet.com/chicken4.html
Keep on smokin',
Dale53
I brine all of my chicken parts (30 minutes to an hour), pat dry, apply a light coat of EVOO, sprinkle with Weber Kick'n Chicken rub (moderately heavy) and cook "Hot and Fast" on the WSM without the water pan, a couple or three chunks of Applewood and all vents open:
http://virtualweberbullet.com/chicken4.html
Keep on smokin',
Dale53
Craig Alumbaugh
TVWBB Guru
I believe I will be doing a meatloaf on Sunday. Good luck with your ventures Alex
CorySwartz
New member
I'm with Dale on the hot and fast method. I did hot and fast on a few split chickens and it turned out only OK because of the rub I used... wasn't exactly my kind of taste. I'll definitely use the hot and fast method again, just with a different rub.
As for this weekend, I picked up a 13 lb brisket and two pork butts. Was originally thinking of doing it all tomorrow morning, but here I am about ready to go outside and get the chimney going for a midnight smoke...... There's just something about fresh brisket for lunch.
As for this weekend, I picked up a 13 lb brisket and two pork butts. Was originally thinking of doing it all tomorrow morning, but here I am about ready to go outside and get the chimney going for a midnight smoke...... There's just something about fresh brisket for lunch.
DBWallis
TVWBB Super Fan
Hey Everyone!
Its FRIDAY! this means it's time for my 2nd weekend with my new WSM. I'm thinking of doing some Chicken legs Saturday and a Pork Butt for pulled pork on Sunday. Any recommendations?
What are you doing this weekend? Happy Smoking!
Sunday will be smoked salmon three ways and my first shot at ribs on the 22" WSM.
Oh, and smoking some lemons to make smokey whiskey sours to go with the ribs
Last edited:
CJohnstone
TVWBB Member
AlexD;
I brine all of my chicken parts (30 minutes to an hour), pat dry, apply a light coat of EVOO, sprinkle with Weber Kick'n Chicken rub (moderately heavy) and cook "Hot and Fast" on the WSM without the water pan, a couple or three chunks of Applewood and all vents open:
http://virtualweberbullet.com/chicken4.html
Keep on smokin',
Dale53
I agree Robert! I'm quite new to weber kettles but I can cook chicken with crispy skin everytime!
Brine for 1 hour, rinse and dry, EVOO, whatever spice you fancy that day (Chinese is a fav of mine)
Bank coals both sides, leaving the centre indirect for even heat, and cook at about 350-400f (200c)
40mins-1hour = tender chicken and crispy juicy skin!
AMAZING!!!
AlexD
TVWBB Member
***also posted on the pic gallery section***
Hi All!
Ok so my 2nd weekend with the 18.5 WSM was another success, according to my taste testers. Let me know what you think
I had planned on doing chicken on Saturday and a low and slow pork shoulder on Sunday, but a surprise trip out to a friends cabin changed that. First Saturday at the cabin, I ended up just grilling the Chicken instead of smoking. Rubbed the legs with olive oil and coated in the "Grill Mates: Chicken Rub which sat then for the 3 hour car ride in the cooler."
Plus take a look at the view we had cooking!
We ended up getting home to the WSM around noon, so I changed my plan and did the High Heat method for the Pork shoulder, which I think turned out perfectly, it pulled so easy and had a great pink smoke ring.
Setting up, no water.
Used the "Grill Mates: Pork Sweet and Spicy" Rub with extra cayenne pepper that sat from the night before. Injected with Apple Juice, salt and a little of the rub dissolved.
2 Hickory + 2 Cherry chunks.
Up to Temp!
First temp check at 3 hours, 160 internal, time for foil.
2 hours later, pulled off the grill and sat for 3 minutes once temp made it to 195.
Dinner is served!!
Hi All!
Ok so my 2nd weekend with the 18.5 WSM was another success, according to my taste testers. Let me know what you think
I had planned on doing chicken on Saturday and a low and slow pork shoulder on Sunday, but a surprise trip out to a friends cabin changed that. First Saturday at the cabin, I ended up just grilling the Chicken instead of smoking. Rubbed the legs with olive oil and coated in the "Grill Mates: Chicken Rub which sat then for the 3 hour car ride in the cooler."
Plus take a look at the view we had cooking!
We ended up getting home to the WSM around noon, so I changed my plan and did the High Heat method for the Pork shoulder, which I think turned out perfectly, it pulled so easy and had a great pink smoke ring.
Setting up, no water.
Used the "Grill Mates: Pork Sweet and Spicy" Rub with extra cayenne pepper that sat from the night before. Injected with Apple Juice, salt and a little of the rub dissolved.
2 Hickory + 2 Cherry chunks.
Up to Temp!
First temp check at 3 hours, 160 internal, time for foil.
2 hours later, pulled off the grill and sat for 3 minutes once temp made it to 195.
Dinner is served!!
AlexD
TVWBB Member
How did it go?
RandyRegier
New member
A chuck roast today. First time for this cut of meat. Hope everyone has a great weekend.