Lol yeah everyone was trolling around the food for sure

Smoked 2 pork butts on my WSM today for my first bbq ever. It went fairly well though I didn't get a great bark. Held 250* for the first couple hours then fell asleep and my temps dropped to 200 for about an hour. Had a rough go when the wind picked up and bbq temps ranged from 200-280, mostly floating around 260.

I mopped and foiled around 165* internal temp but think next time I'll foil later and spray instead of mop. Seems like it's hard to dry out a butt when you inject and account for all the intramuscular fat.

Trying to decide what meats to try next for a beginner. Not ready for brisket and ribs yet so I'm thinking halved chickens.

jesus those ABT's look good durango. I've never had one and just insta-drool every time you post them.

Congrats on your first cook. I've got 2 bone-in butts in the oven right now that I started on my WSM this morning. 3 hours in smoke. Top temp was 303, the average over 3 hours was 285. After 3 hours the internal temp was 138 and there was nice bark. I foiled them and they'll be in the oven for 3 hours @ 325. I will then move the butts into a hotel pan, pour the juice into a fat separator, pull the pork, add some more rub, pour the juice back in, add a little vinegar based sauce (http://amazingribs.com/recipes/BBQ_s...ngton_dip.html), and then pull again.

Don't be scared of doing ribs. This is how I do baby backs: 2 hours in smoke (let the temps rise to 300, close 2 vents if the temp hits 310) and then foil in the oven 1 hour @ 325. Put the ribs back on the smoker for 15 minutes or grill them for 3-5 minutes to firm them up. Come out great.

BTW, the site I linked for the sauce recipe is a treasure trove of information. Snoop around and visit some forums as well. Weber has a good one: http://tvwbb.com/forum.php. Also check these out: http://www.smokingmeatforums.com/ & http://www.bbq-brethren.com/forum/index.php

Good luck and have fun.

This is a great ribs instructional video.

https://www.youtube.com/watch?v=0eSFdddaRnk

Thanks bode they are super easy and I can give you a simple play by play to make. About 30 mins prep and 1.5 hr cook time

That would be great. I dont have a smoker, but I'm looking to fix that soon. My neighbor has one, so I could probably throw some in his next time he fires it up.

Alright literally its this easy...

Cut top off jalapeno
Cut jalapeno in half so u have two "boats"
Scrape seeds and membrane off inside of jalapeno (or not if u want super heat)
Use chive/onion cream cheese...put in ziploc bag, cut corner..squeeze into jalapeno boat
Put little smokie cocktail sausage on top of cream cheese
Dust with seasoning
Cut bacon strips in half
Wrap half piece of bacon around jalapeno boat and tuck it in so u don't need a toothpick
Dust outside with a little more seasoning
Smoke/oven with hickory chips at 250-275 for 1.5 hours or so until bacon looks good and crispy/done
Let cool
Serve with ranch dressing
Profit

Alternate fillings instead of cocktail sausage is shrimp, chicken, crab meat, scallop, etc

Thanks. One way or another these are getting made Saturday.

The hardest part is the bacon wrap...zoom in on my pictures to see how I do it without a toothpick and covering the whole jalapeno.

The trick is don't buy too expensive of bacon...usually whatever is on sale is good and also let bacon come to room temp or close to make it more plyable. If u try it with cold bacon it won't stretch and it's hard to use

Wow, this hobby is insanely messy. I've been known to make messes in the kitchen but bbq takes the cake. Between injections, rubs, and sauces my kitchen is a warzone.

I've done 2 pork butts and 2 racks of ribs, doing 2 more butts at the moment. I've failed to get a good bark on both attempts so far. What makes for a good bark? I could probably google it if I wasn't so busy cleaning up after myself.

Here's my WSM outfitted with a stainless steel door and wireless thermometer. Drilled a probe hole for the grommets from CajunBandit.



Ribs holding steady at 225*.



Not a money shot:



Ribs were a little tough which I think means undercooked. Good flavor but not quite tender enough and not much bark.

Back to adjusting vents and cleaning. :-\

More sugar in the rub on your butts will help with bark. So will spraying them with a little apple juice every hour or so. If you are wrapping them less time in the foil will help.

Here's some rib pron from this past weekend

I picked up a Kamado Joe Classic last week. So far, I've just grilled up a couple nice rib eyes and some burgers. Tomorrow will be my first go with smoking some baby backs. I'm gonna start with just a basic rub and no wrapping and go from there. Yum!

What kind of seasoning do you use for the abts? I'm thinking of making them in the oven - in assuming 350 would work well with a quick broil at the end.

To those who don't know, that's Aaron Franklin of Franklin BBQ, probably the best reviewed BBQ place in Austin, TX.

This thread needs some major love.

I woke up at 4am to put a nice 8.5lb Boston Butt on the Kamado Joe. Father's Day menu is pulled pork on pretzel buns (sauce optional), cole slaw, bbq beans, homemade sweet potato fries, and a nice selection of craft brews. Pics to follow....

Smells damn good.

I resisted foiling my ribs for far too long and endured too many racks of dry rips. Hit them with smoke for 2-3 hours then for christs sakes foil them with some liquid. You will never have dry ribs again the only thing you will worry about is turning them into mush.

Up here in LOLCanada (Edmonton, Alberta to be exact) there was the inaugural Porkapalooza held over the weekend.

http://www.porkapalooza.ca/

It was a pretty glorious event, some of the BBQ teams were selling their wares as well as competing. Overall the food was quite good.

Wednesday I am heading here to try for the first time:

http://sloppyhoggsbbq.com/#!/home

The menu reads as amazing so hopefully I am not disappointed.

I was here: http://meatfordinner.com/ and got the meat sampler, so I tried all their offerings. Everything was delicious and their sauces are great too. Bourbon BBQ, Cherry BBQ, Spicy BBQ and a mustard sauce that had good spice and acid to it.

If for whatever reason you may find yourself in Edmonton, there are good BBQ options available.

for kamado!

We're having a surprise party for my mom on the Fourth, and I was asked to supply the meat.

In the smoker, 2 briskets and 2 racks of baby backs:



Pulled the brisket at 160 to foil and finish in the oven:



Cut in half to fit in the foil pan:



Ribs:



I had the leftmost half rack for dinner.



That section was overcooked, but the others were good:



No pics of the final brisket, but it came out very moist and tender.

those pics look so good!!

Smoking ribs tonight to bring to a friend's lake cabin tomorrow and plan to reheat. I've always just eaten them when done. Should I do anything different? Or just cook to temp and wrap til reheating? Sorry if it has been discussed itt already. I have people over and am entertaining guests atm.

Cook until they are done. Chill tonight and reheat in oven at low heat tomorrow. Keep it wrapped in the foil obv. imo.

Butt goes in now at midnight, brisket at 7am for 4pm party. Set the PID to 225. Lezgo!