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I agree with smokinal's method..breast should not finish after rest at more then 160-165 max

Good job! I like the basket...did you make it? Dimensions? what dos it rest on in the SFB...it looks like its above the vents which would give it under fire draft vs overfire that you need with charcoal? Tom

Old School - talk about a delayed response, sorry I missed your reply post...so I thought the salt did help tenderize and smoke ring was good...not sure if that was the salt or not. it took 12 hours, plus 2 hrs rest. It was better then others I have done, but I am just not really happy with my...

I am thinking of doing a hybrid smoked meat pot roast in the slow cooker. 2.5# Chuck, in the oven at 400 for 45 min to "Air Sear", then smoke for three hours at 250, cut up potatoes,carrots,onions,jalepanos tossed with olive oil in the smoke for the last hour, then throw it all in the crock pot...

Old School - I bought a 16 lb packer from Sams, and I am trying your S/CBP, garlic and onion powder. I am not smoking it until Sunday, but I put it on generously last night and figured it could age/ tenderize for a few days. It looks like it has turned the top 1/2 inch of the meat a grey...like...

Old School - I bought a 16 lb packer from Sams, and I am trying your S/CBP, garlic and onion powder. I am not smoking it until Sunday, but I put it on generously last night and figured it could age/ tenderize for a few days. It looks like it has turned the top 1/2 inch of the meat a grey...like...

Moose - first i heard about a few days in the fridge with rub...how long can you safely keep covered? Ihave only ever done overnight. I also agree that the injection process opens too many juice drains :-)

DS- Thanks. I was thinking the same,just thought three hrs of smoke would be better..but maybe too long or maybe just baste them the last hr with apple juice/rum mixture

I trimmed up six racks of spareribs to St Louis style for New Years, and I saved the flap off each one. I just thawed them out and put rub on them, and they are ready to go on the smoker( Chargriller Pro SFB) . I was going to cook them using 3-1-.5 method...will that work out or will it dry them...

Demos - thanks! I was wondering about the spacing on the racks..I might buy two to be able to keep them parallel and apart..I am fussy, I just love this shit:yahoo: Tom

I feel your pain brother... a few months ago I had a shoulder do a three hour stall at 155...ugh. I usually have 1.5 per lb cooks at 235...would I be better to keep it at 225? Always get rave reviews....I also foil at 165 and pull off the grill at 195..

I am needing to smoke about six racks of ribs on a SFB ChargrillerPro...the only way to fit thatthat many would be to use a rib rack , which I have never used..I have always done the 3-1.5-1.0; method with bone side down on the grill....how might the rack change that? My ribs are usually to die...

Thanks Man!

Thanks my friend! It seems like most brines are 1 cup salt and 1.5 cups sugar per gallon. I did that last year and it wasn't too salty either...I don't care if people need to add salt, it's worse if the whole thing is too salty..so I am with you on the middle of the road! and I love salt...my...

Dave - I have a fresh butterball, that says it was enhanced up to 4%...I was planning on brinig it, or is it a waste of time? If it is already enhanced does that mean it will not absorb anymore?? Appreciate your thoughts Tom Schaffer

Chicken looks great...I am cooking a 1/2 bird today on a SFB, but I might finish on the Gas grill. How was the smoke flavor? Not much ring present....but wow, so juicy! Where did you get that mini?

Alwsys rub the night before...I usef to use mustard but stopped. More flavor in the smoke ring! I don't do the "bring to room temp" it's pork for pete sake..don't we have enough bacteria to be worried about :-) I have recently been doing shoulder instead of but..cheaper and just delicious

Cool...I guess it's more of a concern on poultry. Yes...it was a clean probe...thanks for the quick reply. I am going to let it get to 150 in the smoke,then finish it in the oven to save smoker fuel...it's eating charcoal today ..:-)