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  1. magnus

    BBQ World Championship, Memphis in May 5/16 - 5/19

    http://www.memphisinmay.org/events/world-championship-barbecue-cooking-contest/event-details/ Is anyone going this year, be it competing with a team or just going to check out the event? I would like to help or volunteer for anyone who is competing. Just let me know. This will be my first...
  2. magnus

    BB Ribs, it has been a while

    I have a couple racks of baby backs that are about to be smoked on my WSM. It has been a long time since I smoked ribs. Any tips would be appreciated. I was planning on using the 2-2-1 method and monitoring the cook with the cyberq, a nice and thoughtful gift from the better half. That...
    • magnus
    • Thread
    • Replies: 9
    • Forum: Pork
  3. magnus

    Need Advice: Sparibs on Saturday

    Howdy.  I have 3 racks of spares on my wsm.  I'm at the 2 hour mark.  I want these ribs tender.  For the wsm folks out there or anyone with a torpedo, how much cook time do you prefer before wrapping in foil?   The discoloration on the ends is deceiving.  That's good meat right there.  What...
    • magnus
    • Thread
    • Replies: 10
    • Forum: Pork
  4. magnus

    Bite Thru Fowl

    Bite thru skin is so good. The color is dark but that's actually from the glaze and rub. Juicy, tender inside with a crispy skin.  I'm happy to share any details if anyone actually sees these pictures, lol.  
  5. magnus

    Brisket Beauty

    Just some pics of my latest brisket.  I'd be happy to share any details about the smoke.  Fold-over tenderness is a great thing.    
    • magnus
    • Thread
    • Replies: 14
    • Forum: Beef
  6. magnus

    Bite Thru

    3.5 hours on my wsm tender & juicy delicious carnage
  7. magnus

    Smokin a boneless butt w/q-view

    Preparation began last night. 8 lb. boneless butt. Soaked it overnight in beer & apple juice. It's been a nice quiet day. Perfect for some quality smokin time. I'm trying to figure out how to get good butt bark. Seriously, I can cook a great butt, but I haven't been able to get the...
    • magnus
    • Thread
    • Replies: 7
    • Forum: Pork
  8. magnus

    Procrastinating

    It's midnight and I haven't prepped anything for tomorrow.  Thawed my butt, that's about it.   Still gotta clean the rig too.  It will all be worth it in the end, yes?
  9. magnus

    A New Year's Toast

    Happy New Year to the Members of Smoking Meat Forums. I wish you all a great year smoking your favorite cuts, May your fuel be plentiful, be it wood, charcoal, gas, vegetarian literature, etc., May your sauces be perfect, including marinades to inject, Try new things, be it on your smoker...
  10. magnus

    Pork of the Pacific Northwest

    Howdy.  It's 40 degrees outside and raining.  Perfect weather for smoking.  Moved here not too long ago from Kentucky, where my lungs first breathed the sweet smell of fruit woods smoking various cuts of meats.  That was back in '06.  Used basic sidepit smokers that did the job.  A couple months...
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