Chuck, did you get your smoker?

Dang, now I'm going to have to get a pork butt to stick on the old brinkmann smoker next weekend!
I brine mine for putting them on, use a brine with lots of brown sugar.
 
I'm seeing a chicken with a beer can stuffed somewhere where the sun dont shine....... in a rub and about 230 deg. with some half potatoes on the side......
 
You want cheap go the Alston Brown route. An Azalia pot with a hot plate in the bottom. Cover the whole thing with a cardboard box. On the other hand 800 lbs of steel does level out the temp pretty nice. I use lump charcoal and cherry wood on the ribs.
 
Agree with the Minion Method and the Weber Smoky Mountain Smoker. Done smoker cooking this way for many years. I know this isn't what some may call "true BBq" as a water pan is/can be used but it sure makes some awful tasty and juicy BBQ. Another secret I learned is to wrap the meat being cooked in aluminum foil for 1.5 hours or so at the end of the cook. Feel free to add a little mopping sauce as well. Very good.

The WSM will easily burn for 12 hours on limited charoal (you chose the type).

Everything you would ever want to know about smoking with the WSM cooker can be found here

http://www.virtualweberbullet.com/

Mark W
 
I have a plain old weber smoker/grill with the two pans. Its about 17 years old.
When I use it for ribs, I season them the night before, wrap them in saran wrap and put them in the fridge..
In the mornign, get the fire going with a full pan of charcoal in the lower pan, fill the upper pan with boiling water, toss in 1/2 an onion and some cloves of garlic.
Rub some sauce on the ribs, wrap them in foil and place them on the top wrack in the Weber for 4 hours. Open up the foil for the last 1/2 hour or so. Always come out juicy and falling off the bone tender.

I smoke butts the same way, exept I brine them.

A crockpot is cheating, but still makes great pulled pork!
 
I have a plain old weber smoker/grill with the two pans. Its about 17 years old.
When I use it for ribs, I season them the night before, wrap them in saran wrap and put them in the fridge..
In the mornign, get the fire going with a full pan of charcoal in the lower pan, fill the upper pan with boiling water, toss in 1/2 an onion and some cloves of garlic.
Rub some sauce on the ribs, wrap them in foil and place them on the top wrack in the Weber for 4 hours. Open up the foil for the last 1/2 hour or so. Always come out juicy and falling off the bone tender.

I smoke butts the same way, exept I brine them.

A crockpot is cheating, but still makes great pulled pork!


We do the same method to a tee. Found some great rub locally that for the life of me I can't recall (John Henry I think). Cherry Chipolte of something or another. Now I'm hungry for some BBQ and it is snowing to beat the band (17" and counting).

Mark W
 
I've got a Master Forge propane smoker. I like the propane for heat. Smoked a 6 lb. Boston Butt pork roast yesterday that I had rubbed with a Cayenne-Cinnamon-Brown Sugar rub. Ran it at about 230-240 over apple wood smoke and it was awesome...
 
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