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I'm in the middle of my first smoke using the WSM and am doing a pretty decent sized brisket that just came off and am sitting in the stall on an 8 pound pork shoulder. Everything is starting to smell wonderful, both inside the house and out. I decided to wrap the brisket in foil after it hit it's ~150 degree stall point and it finished up to 202 degrees several hours later, about 7 hour total which is a tad on the short side? Hopefully its fit for eating, at least. Overall, my temps were running a bit high at ~270 for most of the day. I've heard higher temps are normal during the first couple of uses, so I haven't been too worried about it. Been a fine way to spend the day! Planning on another pork shoulder and some chickens next, all these birds look way too awesome. qutius fucked around with this message at 22:25 on Mar 25, 2012 |
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Mar 25, 2012 22:22
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| # ¿ May 3, 2024 09:01 |
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After an hour and a half rest wrapped in foil and covered in a towel inside a cooler, I sliced it up and man, it's delicious! It's not perfect by any means, but I'm really pleased with the final results for my first run. It's passing muster for sure. It was actually closer to 14 pounds than 7, but everything turned out. The pork shoulder is still smoking away and is slowly starting to creep up and probably has another couple of hours before it'll be ready to pull. MEAT COMA 
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Mar 26, 2012 00:03
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Did some beef for chili, beef for sammiches, some pork country style ribs, tomaotoes/jalpenos/habeneros this weekend on the WSM in the cold, windy rain. Can't wait to do another smoke! Took about an hour to come up to temp and once the vents were adjusted, didn't have to touch the thing for 12 hours aside from adding more smoke wood during the first few hours.
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Oct 15, 2012 20:43
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Mach420 posted:Has anyone ever tried smoking a beef cross rib roast? It has that thick line of gummy cartilage running through the middle of it, but i'm worried about the lack of fat and the 2 pound size of it. I'd posted my adventures with 3 or 4 pound Boston butts earlier in the thread, so I'm very leery of smoking small pieces of meat because they almost always dry out for me. Those are generally best braised, not smoked or roasted in a dry heat. I've got a boat load of grass fed spare ribs that'll be going on the smoker Friday morning. Is it worth throwing some beans on the smoker or are they best done in the oven?
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Nov 15, 2012 05:36
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mindphlux posted:I've smoked a lot of pork butt in my time, but I'm really undecided as to the best method to get the most flavorful end result. My intuition says my best results have been with an overnight brine, letting the pork come up to room temperatureish before putting on the smoker, judicious use of rub, and smoking around 210 with smoke only for the first couple hours. But I also remember pretty good results where I made deep gashes in the meat almost to the bone and rubbed some extra rub in there? And I've had ok results doing a texas crutch before too? and then the whole mop vs non-mop? I kinda like the texas crutch method because it'll leave you some extra drippings that you can re-add to the pork once you've actually pulled it. As far as a brine or extra rub in some slits, I haven't personally noticed a huge difference.
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Apr 25, 2013 21:11
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Ron Jeremy posted:I bought a quarter cow recently. It's sitting in my freezer mooing at me. I smoked the tri-tip first, and although the smoker worked great, my rub was crap. Oh well, I've got plenty more where that came from. I like this one from amazingribs.com: 3 tablespoon coarsely ground black pepper 2 tablespoons table salt 1 tablespoon granulated white sugar 1 tablespoon onion powder 2 teaspoons mustard powder 2 teaspoons garlic powder 2 teaspoons chili or ancho powder 1 teaspoon chipotle or cayenne powder That site in general has plenty of good info IMO.
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Jul 13, 2013 00:51
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Yodzilla posted:I had smoked BBQ brisket yesterday that was so tough and chewy it was almost inedible. I have no idea how you do that to brisket and I wanted to cry. brisket can be a tough thing to master, but bad brisket makes me want to cry as well. is anyone here using the Slow N Sear with their Weber kettle? thinking about picking one up now that my smoker is half way across the country. seems like a pretty useful addition!
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Jun 12, 2016 19:38
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Doing my first smoke with the Weber 22" and the Slow n Sear combo with a pork shoulder. Got the fire started early this morning and had the meat on by 0830. I've only smoked on a WSM 22" in the past, but this Kettle is doing really great. I haven't had any problems keeping temps steady, and its been a cool day with some wind. I've added hot water once, and a dozen or so briquettes but haven't had to mess with either the upper or lower vents much at all. Past the stall, I think, and sitting at 171 on the shoulder with the grate temp at 223. Not bad at all!
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Jun 18, 2016 00:24
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Has anyone done burnt ends with a chuck roast? Seems like a pretty good idea, just wondering if someone has a preferred method they've used.
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Jul 31, 2016 03:25
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coronaball posted:Anybody know the good BBQ restaurant in Kansas City? According to Yelp, everything is 4 stars! The closer to downtown, the better since I'll have no car. I've only been to LC's, OK Joes, and Arthur Bryant's. Out of those three, LCs was my favorite, but not near downtown. Arthur Bryant's certainly isn't bad at all. On a side note, go check out the downtown Peanut Bar and get a BLT and some wings. Best BLT on earth, perhaps.
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Sep 30, 2016 18:55
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arisu posted:Anyone ever do this fake burnt ends thing that uses chuck roast? I've done it a couple times with great results. Highly recommended.
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Oct 26, 2016 16:44
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IT BURNS posted:Pulled the trigger on the 22' Weber Kettle. I scoured CL in my area for a WSM to no avail. Thanks for the recommendation! if you don't want to go the ghetto route to turn it into a smoker, I really like the slow'n'sear insert. been pulling some great smoked meats off that thing and its super easy to dial in.
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Nov 1, 2016 23:11
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gwrtheyrn posted:Yeah, I'm using a WSM. I'll probably bump my starting times by about an hour to have more room to wiggle. honestly, I'd do two hours if you can. pork shoulders can take forever...
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Dec 22, 2016 20:27
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IT BURNS posted:Got the Slow 'N Sear a few weeks ago as an early Christmas present, and man does this thing turn smoking on a Weber into easy mode. So far, I've done a brisket flat, a whole chicken, a whole turkey, and a rack each of spare and baby back of ribs, all with few to no vent adjustments (weather permitting). The brisket and ribs in particular came out amazing - highly recommended! they're pretty slick! I love mine, even on a super windy day I haven't had to gently caress with the vents much.
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Dec 23, 2016 16:44
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vulturesrow posted:Second time trying the high heat method for brisket. I need to try this. How long did it take and how much did it weigh?
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Jan 8, 2017 19:10
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vulturesrow posted:5ish hours. About 3 hours in the smoker and the rest in the oven. 14 pound pound packer. whoa. yup, I need to try this! thanks for sharing, gives me something to do some more reading on and give things a go once it warms up a bit outside.
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Jan 9, 2017 17:47
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BeastOfExmoor posted:Thanks for the advice. The chicken thighs though was just me throwing something out that would take only a few hours and basically be a dry run with the possibility of eating something (or not) at the end. I was going to finish them on the grill to crisp the skin. Pork butt is about the same price per pound though so I'll probably start with that. I'll just have to wait until I have a good time to do it overnight. why not do both? or throw some sausages on so you can have a tasty something to eat while the pork cooks for the long haul? or maybe some bacon wrapped jalapeno poppers?
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Feb 22, 2017 17:52
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Colostomy Bag posted:Went to Costco. Brought home a pork belly. Time to make bacon for the first time. dude do pork belly burnt ends as well, they are so loving good.
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Feb 25, 2017 08:05
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Colostomy Bag posted:Hell I've slathered a frozen shoulder with mustard, rubbed it, and threw it in the smoker. that works, and won't kill you?!
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Feb 28, 2017 17:49
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I would eat that chicken. Nice job!
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Mar 24, 2017 15:53
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Somewhat Heroic posted:So my brisket I anticipated taking 10-12 hours hit temp in 8 1/2 and is ready far too early for the family gathering we made it for. So it's been resting all wrapped up in a cooler. I have high hopes. It was really soft when I picked it up from the grill. I had a brisket finish about as quickly for the superbowl. Pre-heated my cooler, wrapped that fucker tight in another layer of foil and a few cheap towels and tossed it in the cooler. She stayed nice and hot for something like 4 or 5 hours, I was impressed! The brisket was god-drat-delicious, hope yours is a huge hit too!
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Mar 27, 2017 01:27
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I smoked up some duroc pork yesterday, it was loving delicious. The fat cap cracked a little bit and the mop got a little toasty, but it didn't seem to impact the flavor at all. Duroc is amazing, track some down if you've never had it! Some pics and small details: https://imgur.com/a/Zz0EU
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Apr 3, 2017 17:20
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Colostomy Bag posted:Yes...yes it does. toss a roll of spicy breakfast sausage on there too. so good!
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Apr 5, 2017 05:38
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Modest Mouse cover band posted:The Slow n Sear is holding temperature amazingly well considering it was practically a dust storm when I got started. I opened the vents too much and it went to 250, but keeping the vents mostly closed it's staying in the 219-230 range despite the wind that's battering the grill. huge fan of the slow n sear! had mine cranking all weekend, smoked some ribs, smoked two turkey fattys, and cooked up a variety of sausages with nothing but two chimney's worth of charcoals. Some ribs from yesterday:    And the Easter turkey fattys. Ground turkey, bacon, garlic, spinach, feta smoked with pecan.   Wrapped one in bacon, of course! 
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Apr 17, 2017 03:09
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ChaseSP posted:I wasn't impatient but my father was. Asked him to get stuff for appetizers to pass the time but he never did. Piece of meat also took longer than I was lead to believe. It's still good but not really great sandwich material. I got another thing of corned beef to try again which is much smaller. every cook is going to be different so if you're hosting people, get started much earlier. it is really easy to hold a hunk of meat at temp with a cooler and a few towels or even newspaper, especially if you pre-warm the cooler with the hot water.
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Apr 17, 2017 16:37
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Tezcatlipoca posted:You could have also read any of the hundreds of posts telling people to start early because it may take a lot longer than you think. And the other hundreds of posts where people did the exact same thing as you. nah
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Apr 17, 2017 17:14
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ChaseSP posted:Dunno does foil really matter for ribs? They don't tend to be that thick excluding beef ribs with the middle meat not trimmed off so is stalling even an issue? with ribs, foil isn't so much for any type of stall like you said, but more to help tenderize and keep a nice moisture level. I personally don't foil my ribs because I don't want to gently caress with the rub/bark, but perhaps I'll have to try that 3/2/1 method next time.
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Apr 17, 2017 23:40
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VERTiG0 posted:Don't do this unless you want your brisket tasting very pot-roast-like, but to each their own. Interesting - I've not cooked a ton of brisket, but I can't say I've run into that problem before either. Modest Mouse cover band posted:That turkey with spinach/feta looks awesome - I'll have to try that sometime. I'm still learning with my Slow N Sear - do you adjust vents often during a cook, or do you just let it do its thing? I end up making only a few adjustments usually, and it kind of depends on kind of day we're having outside. Cooler or a bit windy, it might take a little while longer to get things dialed in, but once I hit my temps it's totally hands off.
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Apr 18, 2017 18:27
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How is that any different than wrapping the hunk of meat and putting it in a pre-warmed cooler with a few towels or whatever? The actual steam? The brisket I did for the super bowl ended up finishing several hours earlier than I expected. I tossed it in my cooler and it sat for 5 or so hours before I started slicing it up. It was perfect, and still plenty hot.
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Apr 19, 2017 16:21
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drat dude. that's pornographic
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Apr 21, 2017 03:59
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El Jebus posted:I smoke tri tip often, but not at all like brisket. Use a thermometer, cook at 275ish until the meat hits 130, sear each side, rest, slice and eat like steak. It's really delicious. I need to do up a tri tip next. Salt and pepper for the rub, or do you get more fancy than that? I could see getting some Mexican flavors involved being pretty nice. qutius fucked around with this message at 16:03 on Apr 21, 2017 |
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Apr 21, 2017 16:01
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We did up a jerk chicken, two prime tri tips, a couple racks of baby backs and had another great day smoking! The first tri tip especially was out of this world, one of the best steaks I've ever made/had. They were a huge hit!     
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Apr 23, 2017 23:15
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A Proper Uppercut posted:Breaking out my MES40 for the first time this year, I picked up a rack of baby back ribs and a 3lb tri tip roast -- though it's actually not a tri tip, the butcher didn't have any, but he cut me a piece of what he called the "East Coast Tri Tip", which he said comes off the other side of the rump or some poo poo? I don't know, but he does know his poo poo from my experience. First time doing either of these. Personally, I wouldn't bother wrapping the ribs but that's just me. Did my first tri tips last weekend, they didn't take long at all to hit temp. Maybe 25 minutes? We seared them afterward and they were to die for. Amazing steak!
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Apr 28, 2017 18:00
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red19fire posted:Honestly, I think i'm overthinking it, still. I think it's because i check every 20 minutes that it's doing that. I mainly want to figure out how to get more smoke flavor, it's just a big moist oven for the most part. The smoke is the correct consistency, it just stops after an hour or two, even though there's unburned wood chunks right next to hot coals. I usually add smoke wood in two batches, once right away and then again about 30 minutes in or so after that first batch is about done. Each time, though, you need to put the wood directly on the hot coals. After about an hour or an hour and a half, the meat won't really take on any more smoke. At least that's how I've always done it.
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May 12, 2017 00:13
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Veritek83 posted:Got some pork belly at the butcher yesterday, about 6 lbs. Anybody have advice for/experience with belly on the PBC? look up pork belly burnt ends. they're loving amazing!
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Jun 11, 2017 02:51
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Veritek83 posted:can confirm sobriety isn't necessary for PBC operation nice job, that looks loving delicious!
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Jun 12, 2017 00:35
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I made ribs this weekend, they were delicious.   I pulled that rack off right when they start to crack when doing the bend test, they had a perfect bite and pull off the bone. I left two others on for another 30 - 45 minutes and those came off the bone very clean. Tasty!
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Jun 12, 2017 16:50
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Tezcatlipoca posted:You wrap the meat in butcher paper or foil then wrap it in towels then put it in an empty cooler and it will stay hot for hours. Pour in some hot water for a half an hour to pre-heat things if you know you'll be holding something for a long while. Works great!
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Jun 16, 2017 17:42
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Somewhat Heroic posted:My Traeger book lead me to believe that I could do a pot roast on it. So I decided to try it yesterday. The general idea was an aluminum pan, put the roast in (coated with S&P) and some beef broth (about two cups worth). I used better than bouillon. Added some potatoes and carrots and a whole yellow onion sliced thick. This is always a huge hit too, if you haven't tried it: http://www.thewolfepit.com/2009/10/pepper-stout-beef.html
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Jun 26, 2017 23:46
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| # ¿ May 3, 2024 09:01 |
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Thinking about doing up some beef ribs, among other things, this weekend. Any tips for the dino ribs? This would be the first time any of us have tackled them.
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Jul 21, 2017 16:14
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