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Want to use old bay just not sure where
Check out the middle sauce here from Mission BBQ. The Bay-B-Que's key ingredient is old bay and this one of my favorite sauces.- Mike R.
- Post #4
- Forum: General Discussion
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First picnic shoulder, need advice
Sorry, did not intend to treat you like a newbie! I I strongly recommend the B&B. Some of the guys over at the weber virtual site who are located in the midwest got a completely different version of the Blue Hog Briquettes than I did on the east coast. I love the 4 bags I have used, but the... -
First picnic shoulder, need advice
JJ has provided really good information here!! I want to add some stuff specific to the WSM. As you break in and season your big WSM 22, you may experience some difficulties keeping those low temps (225) during the first few cooks in the big guy. This is normal for a WSM as you have all that new... -
My First Picanha
Picanha and Tri-tip are my absolute favor cuts of beef to cook and you treated that first attempt perfect! I love doing the reverse sear on bot those cuts, just like you did here. How did the mustard base work? I have never use a mustard base on beef. -
My first butt have questions.
I completely agree with forktender, you can do them either way. Again I agree with forktender, if you have a longer rest, more than 3 hours, I would go right to wrapping it in the foil right from the smoker, to really keep that heat locked in for hours and hours. However, if your rest is going... -
New uds goes through charcoal too fast
Adding those two diffusers will also use a lot more charcoal because both those items are going to work to keep the temps controlled/down and more charcoal will be burned to get and keep it to your desired temps. Did you put water in the water pan? If you did that really leads to the use of a...- Mike R.
- Post #11
- Forum: Charcoal Smokers
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New uds goes through charcoal too fast
I don't smoke with a Drum, but in my WSM 14 Royal Oak original or KBB with a fully loaded charcoal ring gets me around 6 hours using the minion method. Running with B&B Briquettes (or Weber Charcoal Briquettes, which have been discontinued in the US but are still offered in Canada, or Blue Hog...- Mike R.
- Post #10
- Forum: Charcoal Smokers
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My first butt have questions.
Binnesman, I agree with other that those last ten degrees almost hits what I like to the call the "second stall". I have never done shoulders wrapped in the foil pan, but multiple times I have placed completed cooks (wrapped in foil) in the faux cambro (cheap small cooler with towels) and let... -
My first butt have questions.
Keep it wrapped in the foil, place it in a cooler with one or two large towel on the bottom and one or two large towels on top. Wrap in up, close it and don't open it until about a half hour before you are ready to start pulling. This creates a homemade Cambro. This works really really well! -
My first butt have questions.
Binnesman, This will be my first post on this site, but man do I love smoking Pork Shoulders. Your plan to cook at 210 to 225 will have that 8 plus pound shoulder taken 15 to 20 hours to cook. Pork Shoulders can handle the higher heat. If you want to start the morning of and get it started 5 am...
