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Posted: 4/26/2014 7:28:33 PM EDT
[Last Edit: 4/27/2014 6:15:35 AM EDT by midnitecreeper]
Left one brined in molasses , little kosher salt and water! Coated with yella mustid, and a basic sugar- salt based rub with a cayenne kick! Right side, not brined, coated with olive oil , and a salt - black pepper and a little garlic rub! Hitting the WSM now with hickory and apple chunks! You want to touch these meats , I know it! . Update tomorrow



Link Posted: 4/26/2014 7:32:44 PM EDT
Details on smoker?
Link Posted: 4/26/2014 7:34:10 PM EDT
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Originally Posted By evo462:
Details on smoker?
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Originally Posted By evo462:
Details on smoker?
Hitting the WSM now with hickory and apple chunks!



Link Posted: 4/26/2014 7:38:36 PM EDT
22.5 Weber Smokey Mountain , she,s broken in nice and I recently did the nomex gasket mod , she's tight as a drum ! Ill have no problem going 16 hours on a full ring ofcharcoal using the minion method!
Link Posted: 4/26/2014 8:06:47 PM EDT
Nomex mod eh? Off to google. I too have a 22.5 wsm.

Not getting near the cook times you are, but that charcoal ring is big and I usually only end up filling it 80% or so.
Link Posted: 4/26/2014 8:11:26 PM EDT
Link Posted: 4/27/2014 5:58:05 AM EDT
11 hours in Stalled at 167* !

Link Posted: 4/27/2014 6:08:57 AM EDT
Looking good op
Link Posted: 4/27/2014 6:10:32 AM EDT
Not gonna lie I expected something different...no poop thread
Link Posted: 4/27/2014 6:16:20 AM EDT
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Originally Posted By CaptnBill:
Not gonna lie I expected something different...no poop thread
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Title edited , you sick bastages
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