Recent content by nstoltzner

Lookin' Great!  I have never thought about throwing four on there but I often do two large butts along with some other stuff such as ABT's or Fatties as a little appetizer.  It's amazing what you can fit on that size smoker. Nathan S.

Looks awesome!  You guys are making me and more of a believer in the power of the "pooper".

Do you by chance foil?  I use the same smoker and my bark comes out fantastic every time, and what temp do you run at?  I use a water pan over sand FYI.

I have never thought about that one!  Have you ever tried injecting your PP with some Enchilada Sauce?

What  kind of smoker are you using?  My WSM will get to 300ish and they still take around three hours spatchocked.

All of these good ideas are making me hungry!

That sounds absolutely, insanely good.  I know what's for dinner Saturday!

The skin is a tough one for me.  I have never had perfectly edible skin as it always comes out too hard.  What temp did you cook at and what kind of smoker?  I also don't know about wrapping the chicken as it will ruin the skin by making it too soft in my experience.  What I do with the chicken...

Hello All! I started smoking about 4 months ago and needless to say I am hooked in a great way!  End up smoking 1-2 times a week now, especially pork butts because we love Pulled Pork(PP).  The problem is that the good old stand by of pulled pork, slaw, and a nice bun gets old after a bit which...

You aren't incorrect one bit and I think that is a great piece of advice.  My only thing with that rule is that every piece of meat that I have cooked is different, mind you I have only cooked about 50 butts.  Some of them will finish in eight hours for an 8 pounder and one took 14-15.  The good...

Mrspooky, Ten hours seems like a really, really tight window.  The way I do my butts is make a rub from salt, pepper, onion, garlic, paprika, and chili powder to taste.  Rub them all nice (I go mustard free) and I don't refrigerate overnight either.  I unpack the butts and rub and it goes right...

Hello all! Over the weekend I did my first brisket, and it came out pretty decent.  Just wasn't what I expected? It was an 11 lb packer that I trimmed down to around 10 from my estimates of size.  I separated the tip and the flat per a butchering guide which also went well.  The trouble...

Hey guys, long time lurker first time poser.  I have been smoking for about two months (I know I'm a newbie) and have absolutely fallen in love with it.  I now make it an effort to smoke every weekend when I can, which is of course most weekends since I am a banker and have that great M-F...