Recent content by will615

I'm smoking 4 breasts, skin on at 225.My goal is an IT of 165-170 degrees as I will finish them on the grill. What would you expect the cook time to be? I looked at my notes and it ranged from 1-2.5 hours which seems very strange. I know that thighs are very forgiving. There were no extreme...

Advice please. I've been asked to cook and bring ribs to a weekend getaway. I need to cook them Thursday for Friday night's dinner. Please advise on best way to cool them down and reheat them. Thanks!

Hello everybody. I got Steve's permission to make a one time announcement. I just started selling a Dalmatian rub that I had made. Right now, it's only available on Amazon...

Everything I've read says smoking pork butts takes 1-2 hours/pound. I have never experienced that kind of range until last weekend. The final cooking time for butts has always been within an hour of 1 hour/lb. Last weekend, mild day, smoker at 225 deg, my  7 lb butt took 14 hours to hit 195...

I've been experimenting with pork butts and dalmatian rub (coarse ground salt and pepper) and I really like the results! Disclaimer: I like the results so much that I am looking into having a rub made that I can sell. I hope that I haven't crossed any lines within the forum. If so, please...

I wanted to share a new recipe/experiment that I did today. I tried a new wings recipe on the grill the other night and thought smoking the meat first would be an interesting addition. The original recipe is “Sweet and Spicy Chicken Wings” by Amy Johnson on shewearsmanyhats.com. My version is as...

I've done thighs on my #1 several times since my first post and the procedure has become much more consistent. I do 4 thighs at a time. I really like the Chris Lilly recipe that I mentioned in my post about chicken quarters. The oil keeps the skin on and the herbs give them a great flavor. I use...

If the only thing I smoked in my #1 was wings (and it's not), then it would still be worth every penny I paid for it! So easy and so good!

These might be my best thighs to date! I modified the recipe called Smoked Leg Quarters in Big Bob Gibson’s BBQ book by Chris Lilly. His recipe is for 6 chicken quarters, so I reduced all of the ingredients. He also recommended fresh herbs where I substituted the dried versions that were in my...

I took the leftover chicken quarters and turned them into chicken salad. It's really good! Everyone has their own recipe. For mine, I pulled the meat off the bone and chopped it. I added mayo, mustard, hard boiled eggs, sweet relish, celery, Old Bay, salt, pepper, onion, garlic, and parsley...

My 1st time with chicken quarters. 4 pieces in my #1. This is another last minute idea so I didn’t have time to brine. I did add a water pan to try to compensate. I don’t have a lot of time to spare so I started at 250 deg. 2 oz of cherry.  Regular rib rub. After 1 hour, the IT was 140 so I cut...

I wanted to get some advice on smoking a whole backstrap. I saw Airchair's post from 2017. I will use his IT of 140 and will wrap with bacon. Does anyone have a marinade to recommend? Any other thoughts or suggestions? Thanks!

I need advice please. The past 2 Sundays I have smoked 1 rack of baby backs in my #1. I'm using the same recipe as always. Rub, water pan, 2 oz of hickory, 235 deg for 4-4.5 hrs. I suppose that the outside temps have been warmer. The results have been ribs that have a lot of fat. The flavor is...

If it's Sunday, I'm smoking something in my #1. I score lots of points with my wife who doesn't care what I cook. It's a great time to experiment! When I do ribs, it's usually 1 or 3 slabs (cut in half to fit). When I do 1 slab, it's usually ready in 4-4.5 hours. With 3, I agree with...

Is there a good rule of thumb for how many servings per pound of shoulder/bone in? Thanks!