Recent content by puckinggoalie

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  1. puckinggoalie

    To Wrap a Pork Butt or To Not Wrap A Pork Butt

    Well crap. Here I was, all set to do my shoulders as I have in the past, all wrapped up, and I stumble on this thread. I'm doing a pair of 5.5 lb shoulders for a long weekend in the islands for about 12 people, and thought it would just be plug away... But now I'm thinking about going commando...
  2. puckinggoalie

    First jerky go around, just wanted to make sure I'm not missing anything

    Ah, so going up a little higher won't be too harmful. Good to know, as I've not tried to keep my pit that low in the past, so I'm not sure how effective I'll be with that. I'm certainly glad that I finally picked up a dual temp remote thermometer. It's accurate to about 5 degrees and I can...
  3. puckinggoalie

    First jerky go around, just wanted to make sure I'm not missing anything

    Hi gang, I've been compelled to finally make a batch of jerky in my WSM this weekend. I have a plan of attack, but want to ask you guys, the experts, to make sure that I'm not missing anything. I have 2 marinades that I'm planning on using, and will probably be using bamboo skewers to hang...
  4. puckinggoalie

    Help with this chicken wing/drummy idea

    With the high temps and long cook times, is there no concern for the meat being dry or too done due to the water bowl?  I only ask because I typically smoke a 2.5 lb turkey breast at about 225 for 2 hours, and this would be way less meat to cook.
  5. puckinggoalie

    Help with this chicken wing/drummy idea

    I have the same plan for next weekend, and am using a WSM.  I was planning on using apple and cherry woods. I've read different things on temps though, with several talking about smoking them at 300-400.  Another talked about removing the water from the pan and putting them back on to crisp the...
  6. puckinggoalie

    WSM and cold weather

    I just did a cold weather pair of shoulders, and it seemed that the temps were higher than normal and I burned through a bit more fuel than normal, but not by a whole lot. There was no wind, and the overnight temp went down to the mid 20s.  With the exception of needing to get another chimney...
  7. puckinggoalie

    Doing a couple of Pork Shoulders

    Thanks for that.  I wasn't planning on letting it out that long, although I did want it out some.  The torrential downpours that forced me to first cover then move everything into the garage held me up some.  I was hoping to have it all going sooner, although I know that my fridge is pretty...
  8. puckinggoalie

    Doing a couple of Pork Shoulders

    Well, the shoulders turned out great.  It took a little longer than I expected, but the results were great. I started the fire at about 3:30 in the morning on Friday.  I got home from hockey at about 1:30, and took the pork out then to let it come up to room temp, or at least close to it. It...
  9. puckinggoalie

    Doing a couple of Pork Shoulders

    Wow!  This has been quite the response! A few quick notes that I'm taking here... I think I'll go and pick up the meat today.  I could do it today or tomorrow, really, but letting the rub sit on it for the night couldn't hurt. I do have a question about using a pan to catch the drippings.  I...
  10. puckinggoalie

    Doing a couple of Pork Shoulders

    Hi gang, I'm planning on smoking a couple of pork shoulders for the Browns game, and had a few questions. I have a rub and a finishing sauce, but I wanted to know about some timing issues. First, should I get a bone in or a bone out roast?  I can get either one from the Market, but I didn't...
  11. puckinggoalie

    Doing my first sets of BB ribs

    Thanks for the info on the pink salt.  I'm looking forward to putting that one together!
  12. puckinggoalie

    Doing my first sets of BB ribs

    The cops!  Cheese it! Good to know.  Is that due to the cooler temp at the top?   Why wouldn't I have the same issue with, well, whatever I put at the top?  Assuming that you're referring to the fact that it would be in the danger zone for a prolonged time, but wouldn't that be the same with...
  13. puckinggoalie

    Doing my first sets of BB ribs

    Thanks for the info all! I did end up aborting on the 2-2-1 method, and ended up just smoking the ribs for about 5 hours.  My neighbor, my Smoker Yoda, said that he doesn't ever braise the ribs, so I figured I would do it the same way.   I think that I might have overdone the ribs some.  I had...
  14. puckinggoalie

    Doing my first sets of BB ribs

    Hi all, I finally cured my smoker and have everything set up to go for tomorrow.  For reference, I'm using at 18" Weber Smokey Mountain I've been reading a lot on the site (probably too much at this point), and have a plan that I wanted to run past those who will surely know better. First...
  15. puckinggoalie

    first time smoker

    Hi Chad.  I'll be giving this a go for my first time on the Sunday before Labor Day.  Best of luck! Frank
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