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Smoked Pit Beef
Smoked a 5 pound rump roast on my WSM over hickory. Rubbed down with some SPOG. Cooked until rare and then seared. Served with sauteed onions and peppers with some "Tiger" sauce. -
Baby Backs from this weekend
Did some baby backs on my WSM this past weekend. Rubbed with Dizzy Pig's rub, smoked over apple and hickory. Cooked using 3-1-1 method. -
Turkey help
So, it has been a while since I have done turkey so I need some help as I have only done breast in the past at lower temps. I have a 20 pounder I am going to be cooking for my family. Will let the bird brine for 24 hours or more prior to cooking. I am cooking on a WSM and will be running hot... -
6 pound chuckie
Smoked a chuck roast today on my WSM. Rubbed with SPOG, used hickory and cherry. Smoked until 165 then wrapped with worcestershire and cooked until probe tender, which was 208. -
Chef JJ's Pork Burnt Ends
I seem to have misplaced the steps for Chef's pork burnt ends. I tried searching on the site and can't seem to find it. Anyone have a link or the steps? Much appreciated? -
Weekend Baby Backs w/ Q-View
Did 5 slabs of baby backs on my WSM. Used Dizzy Pig rub, a version of Jeff's foiling juice, and glazed with a homemade KC style sauce. Did 2-2-1 or so with a mixture of Hickory and Cherry. Sorry if these are posting sideways. -
Rump Roast Help
I am thinking of doing a rump roast for my son's baptism and have read various ways to cook. I was thinking of pulled beef. Is treating a rump roast like a chuck roast or pork butt okay? Or, should I be taking it to a lower IT for med rare - medium for slices? Thank you for any insight. -
My first chuckies this weekend
Smoked my first chuck roasts this weekend along with some pork butt and some sausages. Bought two chucks roasts that were just a little under 3 pounds each. Coated with some Lea & Perrins and rubbed with Dizzy Pig's Cow lick. One the smoker until 160 then into a foil pain with some beef broth... -
Double Smoked Ham
Smoking a spiral cut ham. Rubbed with brown sugar, added a little savory rub. Smoked for two hours and wrapping with pineapple juice. Will let sit for an hour and then add some more brown sugar and juice and back on the smoker to let the glaze set. Also, 5 pounds of polish sausage never hurt. -
Anyone smoke uncured pork belly?
Any tips? I am planning on cooking this in a couple weeks and will treat like pork butt. Enough fat so I am not going to inject. End product will be pork belly sliders on hawaiian rolls with cole slaw topping and homemade BBQ sauce. -
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Quick Wings question
So I am going to smoke some wings for the first time next week. I have done plenty of chicken halves, whole chickens, etc. My question with wings is, do you smoke them in a foil pan with a butter bath like you would do for competition legs? I was thinking of soaking them in melted butter... -
CSR's
Thinking about getting some CSR's to smoke. Quick question, should I treat these a lot like spares? Go 3-2-1 or so? I read a few posts and that seems to be the consensus, take them up to 195 IT or so. The CSR's I will get will most likely be pieces of pork shoulder. -
Any one smoke pork belly not for bacon, but for pulling?
I have seen this a few times on BBQ pitmasters and was looking for some tips for anyone that has done this. What IT are you looking to hit? Do you keep the skin on or remove before smoking? -
Pork Butt in pan during smoke
Do you like to place your pork butt in a foil pan while it cooks or go directly onto the grates? I am getting ready for my second pork butt and have seen butts done both ways. Your thoughts? -
Internal temp for sausage
I am thinking of trying some smoked sausage this upcoming weekend. It will be my first time smoking sausage. What internal temp should I be shooting for? Thank you! -
Smoking Brisket Point Only for Burnt Ends
So I am thinking about doing some burnt ends. My butcher will cut off the point for me so I can just smoke the point. Couple of questions. Do I smoke until internal temp is at 195 and then re-rub and smoke a little bit longer. Or, once I hit 195, should I go ahead and cube, rub, sauce, and... -
Bone-in Pork Loin
I am thinking about trying a bone-in loin soon and looking for some tips? I plan on using my normal mix rub which is a nice blend of heat & sweet. I understand it takes about 2-3 depending on the internal temp you are shooting for. Below are a few questions I have. Appreciate the tips!-What...
