Weber Smokey Mountain - love it! My go-to is chickens split and smoked with a good rub, and bratwurst/sausages. I only do ribs once or twice a year, same with pulled pork (always tasty, sometimes better). I’ve done three briskets - first was AMAZING; next two were terrible. Need more trigger time with all the hoofed mammals…
Haha, hell yeah brother — Weber Smokey Mountain is a tank.
I do split chickens all the time too. Kinda my Sunday dinner go to.
Pork shoulders are pretty forgiving over the fire. Try a dry brine for 12-24 hours ahead of smoking it, let the smoker run at 275F, pull it when a probe goes into the meat like a knife into warm butter. Wrap and let it rest in a small ice chest, or the oven set at 175, for a couple hours.
Ribs are definitely “sometimes better” territory for me. Brisket is the ultimate humbler though. That first one being amazing and the next two sucking sounds about right. I’ve got a few more under my belt and I’m still learning every time. The biggest thing to get better at it is just what you said: cook/smoke more.
Appreciate you reading and dropping the comment. Always good talking to another guy in the trenches with hoofed mammals and birds. 🔥
Weber Smokey Mountain - love it! My go-to is chickens split and smoked with a good rub, and bratwurst/sausages. I only do ribs once or twice a year, same with pulled pork (always tasty, sometimes better). I’ve done three briskets - first was AMAZING; next two were terrible. Need more trigger time with all the hoofed mammals…
Haha, hell yeah brother — Weber Smokey Mountain is a tank.
I do split chickens all the time too. Kinda my Sunday dinner go to.
Pork shoulders are pretty forgiving over the fire. Try a dry brine for 12-24 hours ahead of smoking it, let the smoker run at 275F, pull it when a probe goes into the meat like a knife into warm butter. Wrap and let it rest in a small ice chest, or the oven set at 175, for a couple hours.
Ribs are definitely “sometimes better” territory for me. Brisket is the ultimate humbler though. That first one being amazing and the next two sucking sounds about right. I’ve got a few more under my belt and I’m still learning every time. The biggest thing to get better at it is just what you said: cook/smoke more.
Appreciate you reading and dropping the comment. Always good talking to another guy in the trenches with hoofed mammals and birds. 🔥