BB AND BB INDIRECT ON THE WEBER KETTLE

[Hawging It]

I haven't smoked on the Weber Kettle in a long time as it seems I am always using the stick burner. Yesterday I decided to roll smoke in the kettle. A simple cook really. Just a Boston Butt and a rack of Baby Backs. Injected the butt with apple juice and Butcher BBQ Pork Injection. Seasoned the butt with All Purpose seasoning that i made up. Rubbed down with Mississippi Grind, pork rub and let it sit for a couple of hours in the fridge. For the Baby Back rack, I pulled the membrane, seasoned with small amount of the homemade AP rub, Cavender's Greek Seasoning and McCormick Bourbon Brown Sugar rub. (first time using this rub) Liked it. On to the Kettle with Royal Oak charcoal and Cherry wood. I changed my smoking style a few months ago. Now I determine when the meat is done by internal temp and not by time. No wrapping. I have not used the wrap method in a very long time. Works for me. Spritzed with apple juice several times during the smoke. Butter and brown sugar on the ribs well into the smoke. Basted the ribs with my homemade BBQ sauce the last 20 minutes or so. Ribs were bite through tender and the Butt was very, very moist with great aroma. All in all it was a fun and simple smoke. I had forgotten how much fun and what I have been missing with the Weber Kettle. PS. Pulled the ribs @ 203 and Butt @ 205

Hawg

Got em on

Ready to chow down on!

Butt done and resting.

We like chopped instead of pulled.

 

[sawhorseray]

Yeah man! That's some fine looking meat done on the kettle! I've pretty much been ignoring my weber as of late since getting the stick burner, best to get back to the basics from time to time. Like! RAY

 

[SecondHandSmoker]

Oh yeah!
Love how them bones look.

 

[Hawging It]

Yeah man! That's some fine looking meat done on the kettle! I've pretty much been ignoring my weber as of late since getting the stick burner, best to get back to the basics from time to time. Like! RAY

Thank you Ray. It was an enjoyable smoke. Added charcoals and wood chunks a couple of times but pretty much set and forget. Kinda. LOL

 

[Hawging It]

Oh yeah!
Love how them bones look.

Thanks bud. I love, love, love me some Hawg ribs. LOL!!

 

[gmc2003]

Looks really good Hawg, that kettle will grow on you.

point for sure
Chris

 

[tropics]

Hawg Looking real good to me even sauced LIKES
Richie

 

[Hawging It]

Looks really good Hawg, that kettle will grow on you.

point for sure
Chris

Yeah it already has. Gonna use it more for smoking than in the past. Gonna get that offset tray that holds the charcoal and it has a tray attached that holds water. Kind high, 99 bucks but will make it even easier. Seen them used for smokes on YouTube.

 

[Hawging It]

Hawg Looking real good to me even sauced LIKES
Richie

Thanks Richie. It was a fun and enjoyable smoke.

 

[SmokinAl]

Looks fantastic!
We like ours pulled by hand with big pieces of meat with the bark mixed in.
But yours sure looks good & those ribs look delicious!
Al

 

[gmc2003]

Yeah it already has. Gonna use it more for smoking than in the past. Gonna get that offset tray that holds the charcoal and it has a tray attached that holds water. Kind high, 99 bucks but will make it even easier. Seen them used for smokes on YouTube.

Yeah the slow-n-sear is something I haven't pulled the trigger on. It is kinda pricey. You should look into the Vortex. It's a game changer for high heat and indirect cooking.

Chris

 

[tropics]

You can make something like that but it doesn't have the water tray

Improving indirect cooking on the 18.5 Weber Kettle

Thank You lamar for this idea, http://www.smokingmeatforums.com/t/254719/improving-indirect-cooking-on-the-22-5-weber#post_1650276 I used it yesterday to cook a prime Rib.http://www.smokingmeatforums.com/t/257171/prime-rib-its-whats-for-dinner#post_1653872 Here are some pics this is easy to...

www.smokingmeatforums.com

Richie

 

[Sowsage]

Nice looking cook! They both look done to perfection!

 

[Hawging It]

Looks fantastic!
We like ours pulled by hand with big pieces of meat with the bark mixed in.
But yours sure looks good & those ribs look delicious!
Al

Thank you Al. I guess it is just a texture thing LOL. It was a fun smoke.

 

[Hawging It]

You can make something like that but it doesn't have the water tray

Improving indirect cooking on the 18.5 Weber Kettle

Thank You lamar for this idea, http://www.smokingmeatforums.com/t/254719/improving-indirect-cooking-on-the-22-5-weber#post_1650276 I used it yesterday to cook a prime Rib.http://www.smokingmeatforums.com/t/257171/prime-rib-its-whats-for-dinner#post_1653872 Here are some pics this is easy to...

www.smokingmeatforums.com

Richie

10-4

 

[Hawging It]

Yeah the slow-n-sear is something I haven't pulled the trigger on. It is kinda pricey. You should look into the Vortex. It's a game changer for high heat and indirect cooking.

Chris

Yeah that vortex looks interesting.

 

[Hawging It]

Nice looking cook! They both look done to perfection!

Thanks a lot. It was an enjoyable smoke but aren't they all! LOL

 

[Hawging It]

Wife is going to get this for my 63rd birthday, November 22nd.

 

[Fueling Around]

I pretty much use only the kettle for the next 4 months. I have to burn a lot fuel to get the horizontal up to temp in the winter months.

Wife is going to get this for my 63rd birthday, November 22nd.

Happy Birthday to US! 2 years behind you.

 

[Hawging It]

I pretty much use only the kettle for the next 4 months. I have to burn a lot fuel to get the horizontal up to temp in the winter months.Happy Birthday to US! 2 years behind you.

That's cool. I messed up everyone's Thanksgiving meal in 1956. Born on Turkey day. LOL!