Warning

 

Close

Confirm Action

Are you sure you wish to do this?

Confirm Cancel
PSA
Member Login

Site Notices
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

Discussion ForumsJump to Quoted PostQuote History
Originally Posted By evo462:


Details on smoker?
View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
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
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By CaptnBill:
Not gonna lie I expected something different...no poop thread
View Quote


Title edited , you sick bastages
Top Top