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Hey guys. So I've purchased 2 full racks of beef short ribs. They are about 6 to 6.5 lbs a piece. Nice and thick with a good marbling. Ive wanted to smoke some of these guys for along time but never had the chance until now. I'll be using my WSM.
My question to you guys is, how should I...
So I went ahead and took all y'alls advice and tried out smoking chuck roast. I figured if they turned out right, they'd make good tacos. Here's how it went:
I went out and purchased two 3lbs chucks. Didn't really know what to look for, so I went with the most identical meat selection. I...
Water. Water. Water. I had the same problem on my first smoke with my wsm and then i filled the water pan to the max and it dropped the temp down significantly.
For sure. Especially when you are the main course and everyone is counting on good barbeque. This was the first smoke that i had a time constraint. Thanks again guys for the helpful advice
So when I woke up around 0630, to my surprise my pork butts were at the targeted temp of 175. I basted and wrapped in foil. I decided to finish them off in the oven due to bad weather. The average temperature throughout the smoke was about 260. Both pork butts reached 195 at exactly 0910. I...
Hey y'all. I've went out and purchased 2 9.5 lbs pork butts. I plan on smoking them overnight so I started them around 1030 pm. I'm smoking them on my WSM. They need to be ready by 0900 am. My question is, do I have a shot of getting them done by then? I've heard/read conflicting...
I've enjoyed it so far. I've smoked 3 brisket so far and they are gradually getting better. I failed at making burnt ends this past weekend but I'll figure those out later
Hello everyone. I'm new to the forum and fairly new to smoking. I've enjoyed it alot. I've been using the Weber smokey mountain and have had a blast using it.
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