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Newbie Smoker (of meats) from Martinez, Ca
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Club Member
- Jun 2018
- 3659
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
David Klose 20x42 Grill Chef Grill
Weber Jumbo Joe
FireBoard controller and PitBull fan
Thermapen Mk4
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Club Member
- Apr 2016
- 15602
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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Kind of. I’ve been looking at recipes for dry rubs on line and will apply the rub about 12 hours before I start the cooking. I have a WSM 22. My plan is to get coals started in the chimney at 0400, and have the meat on by 0500. I still haven't decided if wrapping it in butcher paper is necessary or not. I’m fishing for tips though!
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JasonS - Are you going to dry brine it? Most here will apply kosher salt up to 24 hours before they plan on starting the cook. about 1/2 tsp per pound should do it. That's only if there is no salt in the rub you plan on using.
Meathead's Memphis Dust is a great no-salt rub, (on the free side). Also, if you have a large butt, (to cook), you can cut it in half to get it to cook quicker, and as a bonus, you will get more bark.
- 1 like
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Club Member
- Sep 2015
- 7308
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
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