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  1. christophcbv

    Smoking Beer Can Chicken...

    Also, this made some of the best gravy I think I have ever had... 
  2. christophcbv

    Smoking Beer Can Chicken...

    Here's the outcome...  A little over 2 hrs.. a bit of garlic and spices put on it, one dr. pepper and the ohter miller lite beer can chickens...  One thing I would change is the brime time...  24 hrs was too long in my mind. 
  3. Smoking Beer Can Chicken...

    Smoking Beer Can Chicken...

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    • christophcbv
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  5. christophcbv

    First ever Ham

    Thanks for that, didn't see that link/description til now.   So for a small 5lb ham, it wouldn't take to long, one thing I was confused about and want to make sure about, is how long do I cook it for (I'm just looking for the internal temp).  Smoke til its around 145?  Thanks.
  6. christophcbv

    Smoking Beer Can Chicken...

    Trial and error is what I"ll go lol...  I have a decent plan I think, 300 ish for 2 hrs (ish) and go from there...  :-)   Thanks for the help.  I also posted one this morning about doing a ham with it.  Anyone have thoughts on smoking a ham as well?   Thanks. Here's the copy paste from it:  ...
  7. christophcbv

    First ever Ham

    Hi everyone, Smoking a ham with my chickens today and I have read a few of the threads in here with hams and what not, but can't find a good way to do it that lists numbers, etc.   It is just a small precooked/smoked ham, what temp should I smoke it at?  What temp does the inside of the ham...
  8. christophcbv

    Smoking Beer Can Chicken...

    So for crispy skin, u would recommend 300-325 the whole time, or more towards the end?  Going with a cherry wood tomorrow.  What's an interesting choice for a brine?  Looking to try and cook 2 different time of chickens.
  9. christophcbv

    Smoking Beer Can Chicken...

    Good morning everyone.  I am going to try a full beer can chicken type of thing tomorrow and have a few questions.  Still new to smoking and read some threads on here and seems pretty simple and what not, but just want to ask a few things...  1. Did you brine it 24 hrs before - and if so, what...
  10. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    So overnight in the oven at around 225, I checked on it twice and it got between 206-210, so I just turned it down to 200 to have a coffee and relax.  What's the next step?  Simple take it out, wrap it in a towel and put it in a big pan or cooler?  HOw long does it stay in there?  When can we...
  11. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    Here goes nothing... the transfer has begun.  8 hrs out there, now to the oven!!
  12. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    I'm thinking 275 as JJ said for a slow cook and 'some sleep.' :-)  That'll do me from midnight until 7 or so right?  (I do plan however on getting up at 3ish to check on it)>
  13. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    Meat has been in 4.5 hours and up 105 degrees...  Smells fantastic...  Can't wait.  After the stall and it gets to 165 degrees, I just want to confirm the procedure after that.  So I bring it in, wrap it in tin foil, nice and tight, put it in a pan (do I cover it or no) and then put it in the...
  14. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    So its been in the smoker now for 1.5 hrs and the meat has already gone up 55 ish degrees and is hovering around 95... seems like a fast jump, is that normal?  Is the 'stall' everyone talks about around 150 deg???  It smells and looks delish...  
  15. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    If it'll fit, I could take a rack out and put a foil meat plate in... hmm.  Now ya got me thinking... lol.
  16. christophcbv

    Recommended way to thaw Pork Shoulder (or other smoke fodder)

    It all makes sense fellas, thanks a bunch.  I changed out the water after 60 min 2 times now over the last few hrs.  It appears to almost be all thawed.  If I am cooking tomorrow around 3pm, when would I put the rub on it and subsequently enough, I am not going to leave it in the water all...
  17. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    I only have a water/drip pan under the racks and I usually just replace the water with hot water when it starts to get low...  No drip pan in my smoker :-(
  18. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    When people say 'save the juices' that come out to put on the finish product before serving, do you mean in the oven, any juices that come out of the foil wrapped shoulder?  Where else would I catch juices?  Thanks.
  19. christophcbv

    Recommended way to thaw Pork Shoulder (or other smoke fodder)

    Would it work if I submerged it in a sink full of water?  I don't have a container large enough and the shoulder is completed wrapped up?  Or is this a concern in case there is a small hole in the wrapper?  Also, how often would I change the water?  Thanks.
  20. christophcbv

    Recommended way to thaw Pork Shoulder (or other smoke fodder)

    I have a 14 lb pork shoulder and took it out Tues (placed in the fridge that is), but am fearing that it won't be ready to rub and what not by the time I plan to start cooking Fri aft/eve.  Thoughts or suggestions to help me do it safely and what not?  Thanks.
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