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How'd it go?

Thanks! The method for me and my liking that I stick to is: Dry rubbed with my fav recipe, mustard coated of course, saran wrapped a few hours, then let sit at room temp for couple of hours. 2 hours smoke (225), 2 hours (180-200), 1 hour sauced.  Re-sauced and quick grill. Took me a while to...

I think as long as they have space and the temps are good, it should be too! I never foil mine and they never dry out.  Personal preference for me though.  Always turns out epic. 2 hours smoke (225), 2 hours (200), 1 hour sauced.  Took me a while to figure out that that's what I enjoyed best.

Enjoy! I did!   Cherry wood this go 'round.

Hi all, It's been a while since I have visited but I am back.  I've been smoking a lot lately and did the lid seal mod today.  I went to Ace and bought the fiberglass oven door kit and installed it.  It is amazing how well the lid seals now!   The charcoal pan that came with the ECB finally...

People here love the WSM ... I have the ECB you have too but after modding it am very pleased.

Yes! I had to re-mount the legs to where they are supposed to be and the whole unit slides right over. Just remove the ash pan altogether. Here's the rest of the QView: IT at 165F Double wrapped to finish off. Threw it in slow cooker to shred/pull and keep warm. Pulled and finishing...

Converting my ECB to propane was a great decision and it works really well.

It's windy today too. I live in NOVA.

Perfect! Thanks!

Oh... Question... I know I am making a lot just for 4 people here for dinner tonight. I plan on bringing the leftovers to work tomorrow and was wondering if I could just put the pulled pork in a slow cooker to keep it warm... Is this fine to do?

I used this rub: 2 tablespoons salt 2 tablespoons sugar 3 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons freshly ground black pepper 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1/4 cup paprika

That looks epic! Nice!

Hello! So here's my first pulled pork attempt. Bought 2 7 lb's from Costco and put my rub of choice and wrapped yesterday. Here it is at 8am this morning. 8AM 11AM, bark is forming. I converted my ECB into propane for the long haul. It's windy out today too. Temps maintaining at...

That looks awesome! I'll be doing that soon!

I may try converting mine this weekend! I have a full tank and an old turkey fryer think I can probably manage to use with it. I hope there's enough LP to last for the 8+ hours on the boston butt I plan on doing.

So either way it won't matter if I brine or not. Less work seems better to me then! Maybe one day I'll do two at one time, one brined, one not and compare.

Oh ok. I guess I'll try injecting stuff into it then use my rub.

Do you guys brine boston butts before putting the rub on? Just curious since I'll be doing my first pulled pork this weekend.

Yea, per the description, the probe is 52" I think.