Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. trotline

    how much time to add for multiple butts?

    Thanks for the reply. I think I'll plan for an hour 15 per pound to be safe. If they get done in 1 hour per, I'll probably be 2-3 hours earlier than expected. Will they be ok to sit in foil for 3-4 hours? I guess I can heat them back up in the oven for a few minutes if needed.
  2. trotline

    how much time to add for multiple butts?

    Hello all, It's been a while since I posted here. I've smoked several butts on the WSM but always 1 at a time. Never attempted multiple butts. They normally seem to take about an hour to an hour 15 per pound on my smoker. I am smoking a 9.68 lb. and a 9.69 lb. for my mother in law's surprise...
  3. trotline

    lil help please

    yes, everything is/will be foiled in the oven with some juice. I should have mentioned that earlier. It kinda hurts my pride a little to have to finish in the oven but thats better than ruining the food I guess. Thanks for the responses.
  4. trotline

    lil help please

    Good morning everyone and happy new year, I am hosting the youth group from our church for some new years bowl games and bbq. Weather is not good, rained all night and no let up in sight for this morning either. I loaded the WSM up last night and put a 9 lb butt on. I got up at 3 a.m. and the...
  5. trotline

    beef ribs

    thanks for the responses....I wasn't sure how much different the process would be from pork ribs. We'll see how it turns out.
  6. trotline

    beef ribs

    I didn't see a sticky on beef ribs. I am smoking a rack of st. louis ribs and picked up some beef ribs to try as well. I've never done beef before. Can someone give me a basic outline for how to smoke these? Thanks!
  7. trotline

    chicken skin too tough

    Thanks everyone for the advice. I'm not sure if the WSM will reach 375-400, I've never tried. I guess I will try to grill at high heat until the skin looks good. Then onto the WSM as hot as I can get it until I get 170 internal. Can't wait to try it out. Thanks again.
  8. trotline

    chicken skin too tough

    Ok, guess I need to crank up the heat a little bit though I'm not sure how high my WSM will go. I would think it will have a hard time getting much above 300. Do you let them cook the last half hour or so on the grill or do you turn up the heat and just sear them?
  9. trotline

    chicken skin too tough

    Hi guys, haven't posted here in a while due to work and recent wedding. I have smoked plenty of ribs and butts and a few briskets and they usually turn out pretty good. Lately I have tried to to get into chicken for the first time and could use a little help. Meat has good flavor and I hasn't...
  10. trotline

    Looking for some good grub in Nashville TN

    Jack's BBQ on Broadway is pretty good
  11. trotline

    Keepin' the temp up.

    what kind of charcoal are you using? I had the same problem once with Kingsford blue bag because of ash buildup.
  12. trotline

    pork chops

    got ya....thought you meant it was some type of method to keep it from drying out.
  13. trotline

    pork chops

    hey insight, The chops turned out really good. I took them off the smoker at around 130 and then finished them to about 170. I did not do any foil with water or anything though that is probably a good idea. I just hit them with some apple juice twice while they were on the smoker. They came out...
  14. trotline

    pork chops

    all great tips. I just pulled them off the smoker at about 130 and will finish them up now. thanks to everyone for their advice. I'm using oak and cherry wood so I think these should be great. Nice lunch to get ready for the ribs later!
  15. trotline

    pork chops

    Thanks, I always like to run my ideas past people who know what they are doing :)
  16. trotline

    pork chops

    I just fired the wsm up and put a rack of spares on about 30 minutes ago. The fiance decided she wants pork chops. So I just seasoned them a little and tossed them on the smoker as well. I was thinkin I will smoke them for about and hour and then finish them up at high temp. Is this reasonable...
  17. trotline

    lil help with a rub

    thanks chef...I'll figure out this computer thing one of these days
  18. trotline

    lil help with a rub

    Let's see if I can figure out how to post a pic of us in this thread. [/IMG]
  19. trotline

    lil help with a rub

    No, we are having it catered but she wants them to use my rub for the tenderloin. I do not mind at all if anyone wants to use my rub. Most of the methods I use were learned from this site. I would just be happy to know that I contributed something of my own!
  20. trotline

    lil help with a rub

    thanks for the idea eman.....I will definitely try that. I have been injecting with spiced cider instead of apple juice recently so that sounds like a great idea to me.
Top Bottom
Back
Clicky