*I finally got to try out my new Smoke Hollow 4-in-1 and 22.5WSM. I have had them for over a month but work schedule and weather did not cooperate. Yesterday I finally got my fix and tried them both out.
On the Menu,
2 8.5lb Boston Butts
Chicken legs
Dutch's Wicked Baked Beans
SQUIWB's Mac'n'cheese
Grilled Veggie's.
One of the Butt's injected with Apple juice, rubbed down with McCormick Applewood rub and Brown Sugar. (not sure I like this rub).
Started the WSM at 1:00 in the morning. Butt's went on at 2:00. Smoked at 235* with the BBQ Guru. Ran hot at first (250*) so I closed the top vent part way and it held 235* until the sun came up. Then opened the vent back up and it held 235* great.
In the afternoon I started the Smoke Hollow for the chicken. Injected the chicken with STUBBS Texas Butter, then rubbed with McCormick chicken rub. Smoked at 275* for about 2 1/2 hours until internal temp of 267*.
The Butt's went about 14 hours until internal temp of 195*. double wrapped and put to rest for 1 1/2 hour. Pulled good, came out pretty tender. I mopped 3 times with 50/50 Apple juice/Apple cider Vinegar. I think next time I will wrap them at about 165* and not mop for an easier Bark.
The finished product.
The Chicken and Beans. The Beans were AWESOME. I did leave the "heat" out so the kids could enjoy them. Substituted BBQ sauce for the ketchup.
Mac'N'Cheese and the Veggies. The Mac'n'cheese was really good but a lot of work. I would recommend after putting the noodles in the pan and pouring the sauce over them stir it up. I didn't and it was really good but kind of cheese overload on the top 3/4 inch.
Had my Parent's and in laws over to taste test and several of my son's High School friends. got no complaints and everyone enjoyed it. I enjoyed the food but had a blast getting to finally try my hand at slow smoking.
On the Menu,
2 8.5lb Boston Butts
Chicken legs
Dutch's Wicked Baked Beans
SQUIWB's Mac'n'cheese
Grilled Veggie's.
One of the Butt's injected with Apple juice, rubbed down with McCormick Applewood rub and Brown Sugar. (not sure I like this rub).
Started the WSM at 1:00 in the morning. Butt's went on at 2:00. Smoked at 235* with the BBQ Guru. Ran hot at first (250*) so I closed the top vent part way and it held 235* until the sun came up. Then opened the vent back up and it held 235* great.
In the afternoon I started the Smoke Hollow for the chicken. Injected the chicken with STUBBS Texas Butter, then rubbed with McCormick chicken rub. Smoked at 275* for about 2 1/2 hours until internal temp of 267*.
The Butt's went about 14 hours until internal temp of 195*. double wrapped and put to rest for 1 1/2 hour. Pulled good, came out pretty tender. I mopped 3 times with 50/50 Apple juice/Apple cider Vinegar. I think next time I will wrap them at about 165* and not mop for an easier Bark.
The finished product.
The Chicken and Beans. The Beans were AWESOME. I did leave the "heat" out so the kids could enjoy them. Substituted BBQ sauce for the ketchup.
Mac'N'Cheese and the Veggies. The Mac'n'cheese was really good but a lot of work. I would recommend after putting the noodles in the pan and pouring the sauce over them stir it up. I didn't and it was really good but kind of cheese overload on the top 3/4 inch.
Had my Parent's and in laws over to taste test and several of my son's High School friends. got no complaints and everyone enjoyed it. I enjoyed the food but had a blast getting to finally try my hand at slow smoking.
