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Father’s Day Baby Back Ribs.
Had them wrapped for almost 2.5 hours. Back on the smoker to finish up. -
Father’s Day Baby Back Ribs.
Fired Up the WSM early this morning to smoke 3 racks of ribs for lunch with some family. Used up three different rubs (famous Dave’s, Sweet Maple, and a Montreal). I’ve never used Montreal on ribs but a buddy promises it’s great. 2-2-1 method or as close to possible to allow sneaking over... -
Thanksgiving question....need confirmation of my plan:)
I'm cooking two 8lb bone in turkey breasts and one pre-cooked spiral ham. I'm debating cooking the turkey breasts a day early but would prefer to do it all on Turkey Day if I can. We host it at our house so no travel required. We like to eat a big lunch around 1:00 then sit around and play... -
Eye of Round Smoke
After considering many options for a 6lb eye of round, I've decided to follow: https://www.smokingmeatforums.com/threads/smoked-eye-round-deli-style-a-rare-bear-smoke.280040/ I have the WSM coming up to temp now. Using apple wood. Below is a lead off picture. Montreal seasoning applied last... -
Eye of Round Burnt Ends?
I have a 6 lb eye of round that I want to use this Saturday. Weather is supposed to be nice so wouldn't mind a longer smoke but the wife does want to have some friends over for dinner so I need to be able to accomplish by dinner time (ish). She knows I go by temp NOT time!! I don't mind... -
WSM pulled pork
https://www.smokingmeatforums.com/threads/water-versus-sand-in-the-wsm.235043/ I liked the sand seemed to control temp but used less fuel. My sample tasted great. I'll use it again. Easy to clean up as I put tin foil on top of it. I went with Tupperware in the fridge. Any longer and I... -
WSM pulled pork
I'm going to call it a success. Pulled at 205. The WSM hold steady at 260 for the rest of the smoke. Am I really supposed to wait for the 4th to eat this??? -
WSM pulled pork
Coming right along. Covered at 165 internal. Bumped temp to 255. -
WSM pulled pork
Apple wood chunks. Running a little hotter compared to when I have water in the pan. Temp holding around 245 with one vent closed and two barely open. Topvent is wide open as usual. -
WSM pulled pork
Smoking an 8lb Boston Butt today on the trusty 18.5 WSM. I'm using sand in the water pan for the first time. So far Temp holding steady around 225. Will put it in a covered pan with apple juice at international temp of 165 degrees. Used a store bought rub called Fat Boyz on a friends... -
Smoked Chuck Roast Burnt Ends
Finished product. Not bad I do say so myself. -
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Smoked Chuck Roast Burnt Ends
Firing up the Smoker this morning to try a new burnt end recipe Jeff Phillips emailed out a while back. Using Cherry wood for the smoke. Cold (17 degrees) and windy but we (the WSM and me) can handle it. Added extra boiling water to the water pan as last couple of times it hasn't lasted as... -
Weekend Smoking Lineup
Pics. In no particular order. Didn't get any of the meatballs....or drinks. Had a great weekend!!- burm1000
- Post #7
- Forum: General Discussion
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Weekend Smoking Lineup
Off work today. Wife's brothers and dad headed hear for the long weekend. Good guys. Planning the following: Batting lead off and currently on the smoker: Almonds. In the two hole later today: Pig Candy. Batting third this weekend tomorrow for lunch: Two Fatties (Sammie and breakfast...- burm1000
- Thread
- Replies: 7
- Forum: General Discussion
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My plan 4 4th 4 racks! Advice appreciated!
Using my 18.5 WSM to smoke 4 racks of baby back ribs. 2 racks are 4ish pounds each and 2 racks are 3ish pounds each. The two smaller ones came cut in half, the two larger are still whole. This will be my first attempt at smoking ribs and my first time using both cooking grates. So far, I've... -
11lb picnic shoulder. First smoke
Thanks. Between Bear's step by step guide and your answers to my concerns, it was a pretty stress free process. The temp did run up on me a bit but I didn't worry about it per your comments. The bone slipped right out and it pulled very easy. Nice flavor as well in my opinion! Looking... -
11lb picnic shoulder. First smoke
Pulled at 205 internal temp 12 hours 15 minutes total. I'll let it rest rented for 1 hour then pull. -
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- burm1000
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