The BBQ and Smoking Thread

[tirebob]

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what are you guys' thoughts on butcher paper vs foil?

Been using foil on my brisket, but not sure if it's worth investing in a life time supply on butcher paper just to try it out.

I do both at different times. The better the quality the brisket with more internal fat marbling (not talking fat cap here) I will do paper but the lesser quality/less internal fat content I do foil.

[OTown]

Apparently theres a Traeger Roadshow going on at the Airdrie Costco. Anyone been or know what the deals are?

[Strider]

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I'm considering getting a smokey mountain to up my game from a kettle. any owners of either the 18" or the 22"? I am thinking 18", but I want to make sure a full brisket fits, same goes for full racks of pork ribs.

I'd go 22". I've just barely gotten a 16lb brisket onto my 18" WSM using a couple balls of tin foil to create a bit of a dome shape. I also have a 22" kettle and everything just fits better.

[dirtsniffer]

I currently have a 22" kettle, and figured I could go a little smaller on the wsm due to not having to avoid areas of direct heat. Thanks for the input.

Do you find the wsm maintains a constant temp better? I assume that is one of the main benefits of moving over from the kettle.

[ThePenIsMightier]

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Apparently theres a Traeger Roadshow going on at the Airdrie Costco. Anyone been or know what the deals are?

It's Airdrie, so..... Spit-Roast.

[Strider]

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I currently have a 22" kettle, and figured I could go a little smaller on the wsm due to not having to avoid areas of direct heat. Thanks for the input.

Do you find the wsm maintains a constant temp better? I assume that is one of the main benefits of moving over from the kettle.

I haven't done any appreciable amount of smoking on the kettle to know what it's capable of... only a few racks of ribs with the snake method and without temperature logging.
I use a temperature controller on my WSM, so can't really beat that for constant temp. Main benefit of switching is probably more area to avoid direct heat and hotspots.

[dirtsniffer]

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..I use a temperature controller on my WSM, so can't really beat that for constant temp. ...

you just blew my mind.

[Buster]

So I decided to try a full chuck roll sub primal from costco on the smoker.

I'm going to do it basically the same as pork shoulder...low and slow until a 195 internal or so. I guess the same as a brisket. Has anyone ever done this before? It's a huge piece of meat....23 lbs, so I'm expecting to freeze most of it.

[Brent.ff]

A full chuck... well done sir, well done...

[tirebob]

Never done a chuck roast on the smoker like that. So long as she is full of fat I can't see much of an issue with your idea! 23 lbs will take you a while I am sure haha! Report back, I am interested to see how this goes! I am doing a pork shoulder today myself...

[ercchry]

Trimmed nice and clean, made burgers with what I cut off, salted and left to “age” for a week, injected with broth and bouillon, coated in brisket fat, and finished with dry rub

225F, at the grill. should be ready to pull in 8hr

[ercchry]

Wrap O’Clock

[Buster]

Just before wrap a few hours ago.



Just about ready to come off now!

[Buster]

pulled and wrapped in towels. Took about 20 hours. Half that time at 235 and about 265 after wrap.

[ercchry]

[dirtsniffer]

Nice work!

[Buster]

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A full chuck... well done sir, well done...

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Never done a chuck roast on the smoker like that. So long as she is full of fat I can't see much of an issue with your idea! 23 lbs will take you a while I am sure haha! Report back, I am interested to see how this goes! I am doing a pork shoulder today myself...

Was amazing.

I'm not sure it is worth the premium over pork...but it was certainly delicious.

[killramos]

Noice. I need to do some bbq soon.

[lasimmon]

I smoked 3 spatchcocked chickens last night. 3 different dry rubs. All turned out fantastic.

Don't normally like that much chicken, but I drunkenly froze the 3 pack of whole chicken from Costco together so didn't have much of a choice.

If I had more time I would brine the chickens, but I didn't have the time this weekend.

[Brent.ff]

spatchcock is definitely the best way to bbq chicken...