Originally Posted by willkat98
I had a thought for this weekend.
Take a 1# roll of spicy JDean and seperate into maybe five meatballs. Only smoke for a about 1.5 hours in heavy smoke and low temp, so as not to dry out. Might be near solid smoke ring. Then, into the chili pot they go. Might do 2-3 logs like this actually.
Anyone think that with work (rather than crumbling a whole one)? They should stay intact that way.
Sounds great. You will get a lot more flaver that way too. Let us know how it tastes.
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.