Stall (v): to stop or cause to stop making progress. Today was my introduction to the much-maligned pork shoulder roast “stall”, a trippy phenomenon in which the temperature gain of the meat on the smoker stops for a significant amount of time (sometimes several hours), usually around 155-165F. I had plenty of time to read up […]Read more "Perpetual Pork"
After smoking a couple tri-tips over red oak, Santa Maria-style, and two rounds of pork shoulder over 70/30 apple and hickory chunks, I decided to switch things up and try out some poultry on the WSM. I went with a 5.75 lb bone-in turkey breast, brined for 14 hours, and smoked over 4 large cherry chunks fired […]Read more "Cherry-smoked bone-in turkey breast!"
Everyone’s got a brand or two they like to stick with. Some folks are 100% true-blue Ford, others Chevy. Valvoline or Pennzoil. Coke or Pepsi. iOS or Android. Over time, my backyard has come to resemble a Weber promotional photo shoot… but there’s a good reason for that; their products are reliable, affordable, and provide […]Read more "Essentials"
Welcome to my shiny new “grillsmokebrew” blog! I know, it sounds like “manbearpig“, but the sooner we move past that, the better. This will be your new home on the web for backyard grilling and smoking shenanigans. I’ll share photos and recipes of my current grilling or smoking project, punch up videos of various experiments, […]Read more "First!"