Not having a hot enough weber smokey mountain is a common problem for many. It is usually caused by not having enough fuel in the chamber, incorrect vent settings, and not letting the charcoal catch fire before placing the rest of the chamber on top. Let’s explore some common pitfalls and solutions to getting a …
Robert McCall
Smoking barbecue at 225 vs 250 degrees can be an important decision. 250 degrees can get your barbecue done quicker than smoking at 225, but will use more fuel in the process. Despite this, Many PitMasters will recommend to smoke at around 250 degrees indicating it is better to have a quicker cook and use …
Brisket tends to cook faster than pork shoulder, with an average cook time of 1 hour per pound of meat. Pork shoulder cooks a little longer with about 1.5 hours per pound of meat. Both brisket and pork shoulder take a long time to smoke, but on average, brisket takes a less amount of time. …
Is pork shoulder the same as brisket? Both Pork shoulder and brisket are different cuts, but are both very tough pieces of meat to cook through. It is because of all the connective tissue present within both that make them excellent for barbecuing. They are also both relatively cheap cuts of meat, and are not …
Testing brisket for doneness can be done with a toothpick. It measures how much resistance is currently present, and tells you whether or not to pull your brisket off the smoker. If the toothpick goes inside the brisket just like butter, then it is ready. If the brisket has any resistance at all, then it …
Yes, you will want to season the firebox on a smoker. This will ensure that the metal integrity is sustained. You do NOT want to neglect this as your smoker firebox would begin to rust, and ultimately start eroding the metal. Do you season the firebox on a smoker? | YOUTUBE VIDEO Do you Season …
Smoked brisket is amazing when served the next day. In order to make this happen, make sure you pull the brisket off the smoker at the right temps – 200 degrees internal, place it in the right storage container – ice chest or warming oven, and let it rest for no longer than 12 hours. …