Tim Campbell
Knows what a fatty is.
- Joined
- Aug 12, 2012
- Location
- Bristol, CT
I did no get a good bark, but it tasted great.
THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Frist smoke on the new WSM
- Thread starter Tim Campbell
- Start date
Offthehook
is Blowin Smoke!
- Joined
- Dec 4, 2012
- Location
- Los Angeles, CA
Today is my first cook on the new wsm too, I cooked it empty yesterday.
Looks good.
Wanna share with us how you cooked it?
TIM
Wanna share with us how you cooked it?
TIM
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren, Vermont
The bite is worth more than the bark. Looks like it tasted good from here.
Smoothsmoke
Babbling Farker
- Joined
- Jan 20, 2010
- Location
- Monterey, CA
I'd hit it. What was your rub?
Tim Campbell
Knows what a fatty is.
- Joined
- Aug 12, 2012
- Location
- Bristol, CT
1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt
I split this in third because of the size of the chuckle. 3 lb roast. Covered in Yellow mustard then rubbed. Wrapped and in the fridge for 12 hours.
275 until it hit 165. In a foil pan and covered until IT 205. Foiled, towel wrapped and in a cooler for two hour rest. Took about 7 hours with the rest.
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt
I split this in third because of the size of the chuckle. 3 lb roast. Covered in Yellow mustard then rubbed. Wrapped and in the fridge for 12 hours.
275 until it hit 165. In a foil pan and covered until IT 205. Foiled, towel wrapped and in a cooler for two hour rest. Took about 7 hours with the rest.
