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By the way. The Weber's are made to very tight tolerances and seal very well. This makes them quite easy to get to 220 - 230 degrees F. This is ideal for shoulder and brisket and ribs. That temperature for 12-14 hours turns all of the collagen into gelatin for that lip smakin BBQ goodness.
MMMMMMMMM. Spent the rain delay at Great Lakes mall Saturday. We have a friend in town that smokes. If we can shame him into cooking for us I will PM you.
What??? I know you're kidding....right? :)Quote:
Originally Posted by Utopian
I love Pork BBQ also. My Uncle and I smoke for our family and friends every 4th of July. This year we did 20 racks of baby backs and about 8 shoulders. And also some 10 lbs or so of Venison. Love to hear even the words "Smoked, Pulled, Pork BBQ". Great to hear from another Smoke-ist. Keep good news like this coming. [ATTACH]Attachment 48759[/ATTACH]
How about some Memphis-style sauce - Corky's maybe??
I've smoked a couple of pork butts in my OK Joe's Longhorn over pecan. We tried a Carolina sauce last time around. Once we got past the vinegar assault, it was really quite good. I might have to do another one now just because!
I don't suppose you'd be willing to share your rub or sauce recipe now, wouldja?
oh that's a lot of pork.. and the bottle of maker's mark really added a nice touch.. two of my favourite things.
It has only been a month or 2 since I own a weber. I've only smoked meat once.
I used wood chips from old whisky barrels. I was a bit skeptic about it at first, but the flavoring of the beef was fantastic.
Yeah I know what you mean. I love those words myself:)Quote:
Originally Posted by JohnnyCakeDC
Pork shoulder is just so consistent. I found brisket to be the white whale of BBQ. It is very easy to ruin a whole brisket when you first get started in this hobby. I have 3 of them ruined to my credit:(. But once I got the hang of it they have been coming out great. You really have to respect your temperature levels with a brisket. I like to put two pork shoulders on the top rack over the brisket on the lower rack. The drippings from the shoulder bastes the brisket throughout the cook - mmmmmmmm.
If you want to really learn how to use the Weber, go to:Quote:
Originally Posted by Bruno
The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast
The site is dedicated to the use of the Weber smoker with tons of great information.
Enjoy!
