Recent content by tnt barbecue

Hey all, I'm smoking my first full packer this weekend on my 18.5" Weber Smokey Mountain (a 15 lb. Snake River Farms beauty). I'll be using Weber's lump charcoal briquettes, which I've found to be a great fuel for long cooks. Timing the cook is my biggest concern. I've got 30 guests coming at...

Hey all, I'm smoking my first full packer this weekend. It's a 15 lb. Snake River Farms black grade brisket. A quick question: I dry brine a lot of things, such as ribs, chicken, pork butt, etc. I don't typically see dry brining in the prep steps of most how-to articles for smoked brisket...

Thanks guys --

Hey all, I wish Weber built a slightly more aesthetically pleasing version of the classic kettle... Something that was intended for a stone patio surround, as opposed to a free standing grill. I've seen plenty of user mods, but as great as kettles are to cook on (and they *are* awesome), they...

Hey all, I know this is a smoking meat forum, but I'm pretty sure we're all grillers as well. I'm a big fan of using a chimney starter to get a super hot sear on steaks, and I recently tried a modification that might have gone wrong. I usually use a small cooking grate over the top of the...

Thanks guys. Tremendously helpful. I've got my fourth cook coming up this weekend, and I'll pull them when the maverick hits temp. I haven't had a problem with false positives or bad readings, as I'm always careful where I place the probe. But you're right, it's easy to poke all the way through...

Hey all, I'm still really new to smoking ribs, and I have a quick question as I head into my fourth cook... I recently had great success with smoking baby back ribs via the 2-1-1 method with my Weber kettle, a Slow & Sear, apple wood chunks, and Meathead Goldwyn's Memphis Dust. That third cook...

The results were awesome... I think the bone-in breasts were actually better than the full birds. With the rub applied directly to the inner surfaces, the flavor really penetrated the meat. It took about 2 hours for five breasts to hit 155 with the Slow & Sear humming in the low 200's. I...

Thanks for the quick reply, Al. Very much appreciated. My gut says the individual cuts will cook quicker than a full bird, but we'll see. I'll dry brine them in the fridge overnight with some kosher salt, just like I do with the full bird. Thanks again for the advice.

Hey all, My name is Todd and I just joined the forum. I would consider myself an intermediate charcoal griller but new to smoking (this is my first year of smoking). This has become my favorite good-weather hobby, and I grill or smoke 2-3 times per week. My passion really took off when I got...

Hey all, I'm new to the forum, and I recently started making Jeff's Smoked Maple BBQ Chicken, found here. It's a great recipe for whole chickens, but I would like to adapt it to individual cuts with skin. When I do the whole chickens, it takes about 2-3 hours in a Weber kettle with a Slow &...