Hot and Fast
Favorite thing to whip up when I don’t have hours to spare.
Mayo binder, half are a jerk rub/half are a “sweet heat” rub. Ripped it over 300 deg for 45ish minutes on the bottom rack.
u/nickelbacklistener — 4 days ago
Wings
Quick dry brine in fridge, rubbed, smoked @ ~275 for 1-1.5 hrs. Back into fridge until dinner time. Light coat of avocado oil and popped into air fryer @ 400 for 5 minutes. No sauce needed.
u/nickelbacklistener — 17 days ago
Chuck Roast - Beginner
I’m new to Reddit, new to smoking, and just got an 18” WSM as my first smoker. I’m just cooking for my wife and I so decided a small chuck roast would be a practical, cheap way to get tuned up on the new smoker.
The chuck is a little less than 2 lbs and about 1.5” thick. I’ve seen different ways of how you can do it brisket style and/or burnt ends. I’m currently brining overnight. Any tips on how to prepare this or how long I can expect this to smoke?
u/nickelbacklistener — 2 months ago