smoking TC'S smokin' WSM adventures

[grantmichaels]

:stretches:
 
:yawn:
 
when you wake up and it's already too late to go to the USPS office =)

 

[JoynersHotPeppers]

Still working on the 6-pack from Costco that I bought for the wing competition.

That is what she forgot However, just went to the Dutch market and scored 24 drumettes like I used for those lollipops for the TD. Indirect on Weber or Smoked on WSM....choices. 

 

[tctenten]

 
Taking a lunch break after planting 93 pepper plants.  Beautiful day to do it.  
 
Pork will not be done to much later, it has been hanging around 160F for awhile now.

 

[JoynersHotPeppers]

Awe man, you are on the long stall...wrap that mofo beat the stall then unwrap
 
Doing some yardbird drumettes Walkerwood style tonight!

 

[tctenten]

14 1/2 hours ....pork is at 181F. It is coming off at 10pm, will rest awhile, then it will be pulled. I really wanted to get it up to 195 F. Next time I am starting the night before.

 

[grantmichaels]

If I wanted 195F, I'd oven finish it.
 
This anti-oven ish around here is total bullshit - just sayin' ...

 

[tctenten]

I probably should have done that earlier, but I am still learning. Right now it's about time, want this done by 11 pm. Gotta be up by 5:30 for work and cannot put anymore time into this. Lessons learned for next time.
Went on the smoker at 6:30am, 15 1/2 hours later it reached 183F.  Going to let it sit, then it will be pulled for sammies tomorrow.
 
 

 
 
Couldn't wait till tomorrow to try a piece.
 

 

 
 
Hopefully my wife will do me a favor and make the slaw tomorrow.

 

[grantmichaels]

Looks good to me. Wish I was having that, instead of the frozen cheeseburger that I just had ...

 

[tctenten]

 
 

 
 
36 hours from when I started.  Well worth the wait!

 

[grantmichaels]

... and you have lots, so there's that, too ...
 
CHEERS!

 

[tctenten]

Yes will be vacuum sealing most for another time.  The wife and daughter are at dance practice all night.  

 

[Scovie]

I like the way you do the things you do.
 
Keep doin' it.

 

[tctenten]

I like the way you do the things you do.
 
Keep doin' it.

 
 
Thanks Scovie.  It's all been a learning experience for me.

 

[JayT]

I remember the first butt I smoked, I had a similar experience with the long stall.  I had no idea what the hell happened.  I wish I had been here then, it would have saved me hours of aggravation.  Now I just wrap it and put it in the oven if that happens.  Saves a lot on wood and charcoal.

 

[tctenten]

I remember the first butt I smoked, I had a similar experience with the long stall.  I had no idea what the hell happened.  I wish I had been here then, it would have saved me hours of aggravation.  Now I just wrap it and put it in the oven if that happens.  Saves a lot on wood and charcoal.

Chris mentioned about wrapping it too, if you finish in the oven what temp for the oven?

 

[Scovie]

225º F

 

[JayT]

^^^ what he said.

 

[The Hot Pepper]

This page has good eats, now what 3 wing styles do you have going on there? It's looks like you were inspired but the wing off we had.

 

[tctenten]

One was a teriyaki wing that you suggested to someone else awhile back, the second was a homemade spicy bbq sauce(was also used on the pulled pork tonight), and the last was Buddy's jerk sauce. Went from mild, to medium to hot.

 

[The Hot Pepper]

Those looked great!