Mr Brown
- Thread starter bruno
- Start date
B
BrooklynQ
Guest
Looks great - but how small is that butt? Judging from the forks, it looks smaller than a can of soda.
Jeff_in_KC
somebody shut me the fark up.
bruno said:
I got a set several months back and after one attempt, they rarely come out of the drawer... just plain ol' forks work so much better.
Jeff_in_KC said:
I don't own them, but have used Phils the same way he does: Uber-Tongs
Easy way to grab giant cutts of meat when you need to move them around the smoker for whatever reason (or to left them out)
#12 boston butt handler mods
It's Mini-Bill!
Nice butt, Bruno :shock:
As far as the WSM capacity, you'd be amazed at what you can fit in there. I've cooked 8 slabs of ribs (four on each grate, using a rib rack, and you may be able to do more if you roll them. Also, there are pictures on the virtual weber bullet site of 6-8lb butts in a WSM. The guy made a teepee out of three butts leaning on each other on each shelf.
Nice butt, Bruno :shock:
As far as the WSM capacity, you'd be amazed at what you can fit in there. I've cooked 8 slabs of ribs (four on each grate, using a rib rack, and you may be able to do more if you roll them. Also, there are pictures on the virtual weber bullet site of 6-8lb butts in a WSM. The guy made a teepee out of three butts leaning on each other on each shelf.
R
racer_81
Guest
I have a couple of sets of the plastic bear paws.
They shred great - and they are very sharp there on the pointy ends.
Your woody model doesn't have pointy ends, looks like that would be a problem.
They shred great - and they are very sharp there on the pointy ends.
Your woody model doesn't have pointy ends, looks like that would be a problem.
Nice looking piece of meat.
Hawgsnheifers
Take a breath!
Speaking of a WSM, I have a Brinkman Gormet, kinda like a WSM. Only used it twice cause stiff came out like beef jerkey. (Maybe I cooked that stuff to long) Anyway, anybody have any luck with that model cooking up stuff as good and easy as the WSM?
RichardF
is Blowin Smoke!
racer_81 said:
I like to use insulated rubber gloves to "pull" pork. The insulation is the key. Pulling hot pork with uninsulated gloves becomes painful quickly. I find that I have better control over the consistency of the pork if I pull by hand. It's also easy to spot/feel the things you want to remove before you serve.
rookiedad
is Blowin Smoke!
i dont need to pull pork no more. i foil around 140* after th bark sets and no earlier that four hours in smoke, bring it up to 200* at 250* then cooler it or just let it rest back down to 160*(all as per instructions from this site, thanks guys) then unwrap pull the bone out with two fingers and just crush it down! almost no fat and very moist. thanks.
phil
phil
chad
somebody shut me the fark up.
Hawgsnheifers said:
I had a Brinkmann Gourmet for several years (the base finally rusted/burned away) and made some pretty tasty que with it.
The lack of damper control is a concern, but I found that using the Minion method of lighting the charcoal gave me a nice burn and reasonable burn times.
One of these days, light it up and throw on some chicken - don't fret over the temps but adjust your cook time to the heat. Chicken is a lot more forgiving (and cheaper) to experiment with than the other meats.
