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  1. providence

    Quick question about brining chicken thighs before smoking

    Thanks my friend!
  2. providence

    Quick question about brining chicken thighs before smoking

    Hey folks, I hope you are all well. I'm going to be smoking ribs and chicken thighs tomorrow. The ribs will be going at 225 so my plan is to smoke the thighs towards the end of the five or so hours I need for the baby backs. I want to brine the thighs overnight tonight. My question is this...
  3. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    I was gonna say deglaze the onions with red wine, but I figured I was already laying on the finger-waving enough with the fresh herbs and the high quality parmesan. Ha ha, but yeah, go for it. Or drink it....or both....
  4. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    I've got an amazing meatball recipe. Check it: 1/3 lbs. ground beef (85% fat, 15% lean) 1/3 lbs. ground pork 1/3 lbs. ground veal Small yellow onion diced Garlic clove chopped 1/4 c. fresh basil (no dried herbs in this, ever) 1/8 c. fresh parsley 1/2 c. grated parmesan cheese (good...
  5. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    My thoughts exactly. Plus, we're all a bunch of Yankees anyways, half the crowd of Italian extraction, the other half Polish. So BBQ connoisseurs we are not, ha ha. If I made a plate of homemade pasta and veal sausage or pierogis and kielbasa yesterday it would have been a different story.....
  6. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    Hi all, thanks for the feedback in this thread, it was very helpful. Since my wife and I were expecting 16 people at this party, I decided not to roll the dice two much. Failure was not an option, so I decided to do the meat partly in the smoker and partly in the oven. The night before I...
  7. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    Great information, thanks so much. I am leaning towards just doing these in the smoker and skipping the oven altogether. It seems like the 205 F finishing temp is where I want to be, does that sound right to you?
  8. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    So you did it in the smoker the entire time, no oven, interesting. Any idea if the WSM 18.5" is good at maintaining a temp that high? Any tricks to keep it high? Thanks for the info, much appreciated.
  9. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    I just stumbled upon this: http://www.smoking-meat.com/august-22-2013-hot-and-fast-bourbon-smoked-pulled-pork. Very helpful. Anyone ever try it this way? What were your results? For those veterans that haven't tried it, what's your assessment on this recipe/process?
  10. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    Thanks dirtailor. I'll consider that option as I make my final plan. Cheers!
  11. providence

    9 lbs. of pork butt in 9 hours. How would you do it?

    Hi all. My wife and I are having a family gathering at our place tomorrow and I am going to be making some pulled pork. I have two boneless pork butts that weigh a combined 9.25 lbs. I knew going into this adventure that I wouldn't be able to smoke these for the entire cooking time. At the best...
  12. providence

    Impact of outdoor temperature on Weber water smoker

    Sounds great, thanks again. 
  13. providence

    Impact of outdoor temperature on Weber water smoker

    That's interesting, thanks a lot!
  14. providence

    First smoke under my belt, I'M HOOKED!!!!

    Let me know if you do it, I'd love to hear how it turned out. 
  15. providence

    Impact of outdoor temperature on Weber water smoker

    Great info, thanks!
  16. providence

    First smoke under my belt, I'M HOOKED!!!!

    I forgot to add that the "paste" I rubbed inside and out contained two cloves of fresh chopped garlic. 
  17. First smoke under my belt, I'M HOOKED!!!!

    First smoke under my belt, I'M HOOKED!!!!

  18. providence

    First smoke under my belt, I'M HOOKED!!!!

    Hi all and thanks to those who helped with my initial rookie questions. My first smoke was a big success. For those interested: I took a 2.5 lbs. pork loin, butterflied it open and then rubbed the inside and outside with a mixture of fresh parsley, fresh sage, fresh rosemary, orange zest, red...
  19. Porchetta 2.JPG

    Porchetta 2.JPG

    • providence
    • Media item
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    • Album: First smoke under my belt, I'M HOOKED!!!!
  20. Porchetta 1.JPG

    Porchetta 1.JPG

    • providence
    • Media item
    • Comments: 0
    • Album: First smoke under my belt, I'M HOOKED!!!!
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