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re: What meat are y’all smoking today?
Posted on 3/27/20 at 7:10 am to Pickle6579
Posted on 3/27/20 at 7:10 am to Pickle6579
The goal is always to reach your desired internal temp. 200-202 for pulling. Rule of thumb is when the probe slides in like butter, it's done. Time doesn't matter as all meats will be different and some have a stall. I find that butts don't stall for long when smoking temp is 300-325 and it's a smaller 5# butt.
Get a decent Bluetooth thermometer like this to always see the internal temp. Once you get that the rest is easy. Good luck and post pics.
Get a decent Bluetooth thermometer like this to always see the internal temp. Once you get that the rest is easy. Good luck and post pics.
This post was edited on 3/27/20 at 7:20 am
3
Posted on 3/27/20 at 7:21 am to List Eater
ribs going on after lunch
Posted on 3/27/20 at 10:48 am to List Eater
Smoking a 5.5 lb. bone in Boston Butt tomorrow on my WSM around 8 AM. Typical 225 to 250 degrees low and slow. I generally throw together the Memphis Dust Rub from amazingribs.com and rub it down very generously. Spray with Apple juice every 45ish minutes. After resting should be ready to pull around 5 PM for an early dinner.
This post was edited on 3/27/20 at 10:52 am
Posted on 3/27/20 at 11:40 am to Red Beaulieu
I'm smoking a butt tomorrow.
Posted on 3/27/20 at 12:08 pm to teambooyah
Kept it simple and went with wings
Posted on 3/27/20 at 12:31 pm to 504Voodoo
Not smoking, but have two skin on wild duck breasts from a Canada trip this last year sitting in the fridge for tonight.
Posted on 3/27/20 at 1:54 pm to List Eater
Thanks for the help! Using a Masterbuilt electric smoker and it won’t let me set it above 300 so we’ll see how it goes.
Posted on 3/27/20 at 3:17 pm to Pickle6579
So someone help me out here and make sure I dont frick this up. I'm using a weber mastertouch kettle with the included charcoal baskets. I fill the sum bitch up with charcoal, light one end, then cover with all vents wide open. When it get to desired temp I close the vents some until it stops climbing and then it's ready to put the butt on the other side, right?
Posted on 3/27/20 at 3:21 pm to TigerFanatic99
quote:
When it get to desired temp
I'd start slowing it down 15-20 degrees before desired temp. easy to adjust upwards. Harder to bring temp down. At least in my experience with different grills/smokers.
Posted on 3/27/20 at 3:24 pm to Saskwatch
Definitely agree with this. Coming down on temp is harder than getting it up.
Edit: I mentioned the snake method but after re-reading your post, it sounds like with a basket you can set up for indirect heat? While I have a Weber kettle, I’m not familiar with their charcoal baskets.
Edit: I mentioned the snake method but after re-reading your post, it sounds like with a basket you can set up for indirect heat? While I have a Weber kettle, I’m not familiar with their charcoal baskets.
This post was edited on 3/27/20 at 3:26 pm
Posted on 3/27/20 at 4:27 pm to Red Beaulieu
It's nothing special. Just a steel basket with holes in the sides and bottom that you can stack up and contain charcoal in more easily that just piling it up on the side. Like a slow n sear but smaller, open sided, and without the water reservoir.
This post was edited on 3/27/20 at 5:05 pm
Posted on 3/27/20 at 4:52 pm to teambooyah
Smoking ribs and chicken tomorrow on my WSM. Basting the chicken legs in Franks and planning on drinking a lot of beer. Should be a great day.
Posted on 3/28/20 at 8:04 am to DonnieBizzle
Butt is on the kettle now. Bouncing around between 260 and 280. Trying to learn how to get it to settle. I'd like to get it around 250. 30 minutes down, 6 or 7 hours to go!
Posted on 3/28/20 at 12:02 pm to teambooyah
Put a whole untrimmed brisket on the egg at 10:30. I should have started earlier, because I like them to go 12 hours, but what is time anyway, under current circumstances.
This post was edited on 3/28/20 at 12:06 pm
Posted on 3/28/20 at 12:52 pm to GusMcRae
Got me a whole chicken smoking on BGE
Posted on 3/28/20 at 1:04 pm to TulaneUVA
I just wrapped the butt at 164 degrees and put it back on. Going to let it go up to 300 or 325 to see if I can finish it up before too terribly late. It's only 6 pounds.
Posted on 3/28/20 at 5:10 pm to TigerFanatic99
All done. I'm sure I could nitpick it, but it came out better than we expected for the first time trying this.
Posted on 3/28/20 at 5:51 pm to teambooyah
Put a 10.lb brisket on the BGE at 6 this am. Internal at 176 now, foiled at 150. The stall is eating my lunch and my wife is bitchin
Posted on 3/28/20 at 6:51 pm to tigerbaiter1033
quote:
The stall is eating my lunch and my wife is bitchin
It’s what wives do best.
Posted on 3/28/20 at 8:59 pm to TigerFanatic99
quote:
It's nothing special. Just a steel basket with holes in the sides and bottom that you can stack up and contain charcoal in more easily that just piling it up on the side. Like a slow n sear but smaller, open sided, and without the water reservoir.
I'd ditch the charcoal baskets and just bank the coals on the side of the kettle. I always adjust the vents right around 200 and slow down the rise. Also, make sure your exhaust vent is over the food.
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