Brizz
Knows what a fatty is.
- Joined
- May 24, 2011
- Location
- Westwood, KS
Went out this morning to discover I have no charcoal. :crazy: I know, I know, a BBQ sin. And I'll be damned if I fight the crowds today to go get some. I do however have tons of good wood. Here's what I'm thinking: start 2 chunks of wood in the charcoal starter, use the wood in my weber for an hour, move the butt to the oven and finish it there. I can't do an all wood smoke, right? The meat would be over-smoked?
I'm smoking a half butt for Mike Mills' 17th Street Nachos and I refuse to do it in the crockpot. I need some real smoke flavor. Halp!
I'm smoking a half butt for Mike Mills' 17th Street Nachos and I refuse to do it in the crockpot. I need some real smoke flavor. Halp!