Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
So as some of you all know I am going for my first boston butt this coming weekend. Several of the guys on this site have been VERY helpful posting in the thread I started about 4th of July boston butt. Gotten some good info through PM's too. I thought I was all set but then got to thinking...
Yeah, I wasn't planning on it but since the wife bought that shiny new injector I should put it to use I guess. Not sure I am going to be able to find apple cider. Can usually get it anywhere come October. But now.........not so sure.
Well guys looks like I'm set. Got a lot of great help and tips from you all for the upcoming smoke.
My birthday was yesterday and my wife hooked me up...unexpectedly too. Got me the big Bayou Classic injector, A Maverick ET-733 dual probe thermometer, some extreme heat resistant gloves, a...
Also, in reading the test with the link you posted, it appears if you're smoking something that's going to take a while like Boston butt, it might be better to use the original blue since it burns longer.
I used the competition for some ribs a month ago. Made a snake 2 wide and 1 high...
Wow, guess I got my "butt smoked" with the hype. I was reading how borax is bad for you so I bought the "all natural" competition and I read the link you posted. They have borax too! Oh well..... I guess wherever I was reading about the borax press release used in manufacturing was overhyping...
That's great advice I appreciate you posting that. I don't want to hijack the OP's thread so maybe PM unless he finds this discussion useful ? If I do it like you're telling me where would you put the meat? considering it's a kettle grill would that be too close to the coals?
Might sound like a dumb question and I'm new to charcoal grills and smoking. But isn't regular kingsford not real safe or kind of questionable for smoking? I mean for grilling burgers dogs etc. I've read it's fine. But for slow smokes when adding unlit coal or snake/minion, I've read that the...
I'll be doing the same as you. First time pork butt over the 4th. Pretty nervous though. The guys on this site have helped me though so I do have a little more confidence.
Looking at maybe an 8 pounder or so. Doing it on a 22" weber kettle grill. I think I'm doing the snake method with...
Glad you guys posted this along with those pics. I did leg quarters a week or 2 ago. Cooked indirect for a little over an hour, can't remember temp, maybe 275. Took the temp on all the pieces at multiple points and got anything from 165 to 180.
Got to the center near the bone while eating it...
AWESOME Cliff! You're right, I ALWAYS seem to overthink everything I do. Smoking/grilling is supposed to be fun and relaxing right? I'm turning it into a job.
One question...if the snake were to burn to the end and the meat wasn't 195-205 IT, what would you do?
**Edit** Actually, just open...
Been going through the search feature on this site for a few hours trying to read up and learn. I can't really find exactly what I'm looking for though. Seems most guys have true smokers and I don't. The weber 22" kettle grill is what I have. I'm just torn as to which way to set up the...
Sure, will take pics and post them! I think maybe doing the coals on one side would be easier for a first timer. Do you dump all the lit ones on and then add unlit as you go?
Yeah sounds like it would be easier.
So get a full chimney of lit coals dumped in grill on one side , add wood chunks and replenish with unlit coals as needed?
Sounds good, I'll take a look at that one.
Would you use the snake method for the coals or coal on one side so I can add them. I have one of those grates where the sides flip up.
Just wasn't sure how long the snake would burn. Wouldn't want into burn out and the roasts not be done. I'd...
Yeah maybe that's the way to do it. Will it take longer having 2 of them on? I was going to get one of those digital dual probe thermometers. One for the grill one one for the meat. Guess I could stick one in each roast and use the old thermometer I've been sticking down in the vent holes...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.