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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-08-2014, 07:37 PM   #31
Ruger410
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Another pic
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Old 01-08-2014, 07:39 PM   #32
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Your good to go
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Old 01-08-2014, 07:41 PM   #33
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That looks like the picnic cut which is the lower side of the shoulder. The top part is the Butt and its not cured so that will work.
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Old 01-08-2014, 07:41 PM   #34
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Dude.... go to THIS PLACE → http://tvwbb.com/forum.php to learn HOW TO USE your new toy.
SERIOUSLY!
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Old 01-08-2014, 07:46 PM   #35
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That's a Picnic section of Shoulder - I actually prefer over Butt cuz it has a lil stronger taste. I remove the skin to get more Bark.

WSM will leak a little less with each cook.
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Old 01-08-2014, 07:54 PM   #36
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Awesome thanks fellas. I might try it tomorrow, haven't got a rub yet though. I wish I had enough dillo dust left lol
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Old 01-08-2014, 08:05 PM   #37
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Those little white weber starter cube worked amazing . I'm just doin a burn out she's rockin about 300 right now
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Old 01-08-2014, 08:08 PM   #38
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I like this Rub on Butts n Picnics - get at Kroger or Walmart . Plan on 8-10 hr cook running. 275-300*.

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Old 01-08-2014, 08:09 PM   #39
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Quote:
Originally Posted by didisea View Post
Best way to fire up a WSM is a weed burner. Harbor Freight ~$35 You don't need a chimney. Concentrate the flame in 4 spots, and add the wood chunks on top. Should take you 8-12 mins to lighter up. I would also send back your Maverick thermometer and get yourself a thermopen. It is much more useful in probing meat for tenderness and temperature. I know its expensive, but it next to the smoker itself is the one piece of bbq equipment you will really need.
http://youtu.be/eKKDWbfCm-w
I personally disagree.... chimneys work great evenly lit coals.

The maverick or other pit monitor is essential. Doneness is best left to "the feel" and the maverick has a meat probe too. Pit temp dictates everything. Cook time, rubs, when/if to wrap, most everything, is affected by pit temp

Thermapens are a luxury. A $15 instant read takes temp in under ten seconds.
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Old 01-08-2014, 10:29 PM   #40
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Quote:
Originally Posted by smoke ninja View Post
I personally disagree.... chimneys work great evenly lit coals.

The maverick or other pit monitor is essential. Doneness is best left to "the feel" and the maverick has a meat probe too. Pit temp dictates everything. Cook time, rubs, when/if to wrap, most everything, is affected by pit temp

Thermapens are a luxury. A $15 instant read takes temp in under ten seconds.
Ditto cept no mav, just a stick
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Old 01-08-2014, 11:06 PM   #41
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All rubbed up and injected with Apple juice . Will be goin on in the am
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Old 01-08-2014, 11:45 PM   #42
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You will probably like that shoulder better than butt. That muscle is used more and therefore it has more flavor. Good luck on your cook and enjoy your new wsm.....it seems like you are having the time of your life !!
Will be watching for pRon tomorrow.
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Old 01-08-2014, 11:51 PM   #43
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Originally Posted by mikemci View Post
You will probably like that shoulder better than butt. That muscle is used more and therefore it has more flavor. Good luck on your cook and enjoy your new wsm.....it seems like you are having the time of your life !!
Will be watching for pRon tomorrow.
Man I hope it turns out good . I'm very excited, I just need to figure out where the best place for my temp probe to go on at for the cook
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Old 01-08-2014, 11:54 PM   #44
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Just find the deepest par of the meat, without touching the bone.
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Old 01-08-2014, 11:54 PM   #45
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Quote:
Originally Posted by Offthehook View Post
Lighter fluid!
Just think...the PBC instructs users to use it.
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