Anyone here smoke on a Weber Kettle?

[Uncle Dave]

I am smoking a boston butt on the kettle as I speak. This may very well be my last smoke on it as I am going to get a smokey mountain tomorrow. I will use the kettle for burgers, dogs, and possibly smoking fish. I secured an 8 lb butt from the local Kroger. They are BOGO right now so hard to pass up. Grabbed a few racks of ribs while I was at it. I am approximately 7 hours into the smoke and got my temps holding between 220-235. This is my first butt. There will be absolutely zero mops and my rub was rather salty so I cut it with plenty of brown sugar. Gonna whip up my own sauce for it. I am stoked to find out what it looks like around 3:00 am!!! UGH! I shoulda started earlier. I used the snake method and put two hearty handfuls of cherry/hickory chips. First handful about 6" from the lit end of the fuse and the other about 6" past that. I had to add a few unlit coals a bit ago but a nice bark was forming already. I am gonna perfect this cut of meat if it's the last thing I do lol!

Sounds like a man on a mission lol!! I got 3 of the Butts when they were .99/lb.....I can't pass that up. The next one I cook I'm gonna make a Chinese bbq sauce based on Hoisin sauce, honey, 5 spice powder, soy sauce, fresh ginger, garlic, sesame seed oil......Can't decide how I'm cooking it though. I may slow cook using my smoker with no smoke, just charcoal. Or I may just throw it in a crock pot for 7-8 hours. Decisions, decisions.

[Dwight Schrute]

I bought a prime brisket at Costco last fall that has been in the freezer that I'm dyin' to smoke.

[Blue Heaven]

I bought a prime brisket at Costco last fall that has been in the freezer that I'm dyin' to smoke.

That's gonna be soon on the list but not before I smoke me some jerky. Beef jerky is so freaking expensive now. About 4 ounces runs around $7-$9. Gonna buy 3-4 pounds of flank steak and go for about 175 for 7 hours or so. Take a look on youtube. Some KILLER recipes out there. If it turns out well I will do it again. I'd like to vacuum seal a bunch and break it out for fishing and camping trips and such.

[Dwight Schrute]

When our baby was born back in August and people kept bringing us food, at one point I had like 12 bags of beef jerky. Some of it good (Mingua Bros), some of it awful (jack links).

I'm good on beef jerky for a while, I think.

[Blue Heaven]

When our baby was born back in August and people kept bringing us food, at one point I had like 12 bags of beef jerky. Some of it good (Mingua Bros), some of it awful (jack links).

I'm good on beef jerky for a while, I think.

Mingua is really good.

[Blue Heaven]

Finally got my smoker a few weeks ago. Already smoked a butt and a couple slabs of ribs. This thing is killer! Pretty much a set it and forget it deal, though I still monitor temps with my Weber Igrill2 as I have read the stock thermometer is known to be way off. I am on vacation this week. A stainless steel door is in the works as I speak as I don't like losing smoke through that flimsy stock door that comes with it. Gonna get a couple pounds of eye of round tomorrow and smoke some jerky after the storms roll through tomorrow. I can't wait as store bought jerky is EXTREMELY expensive. I have a really good recipe I am dying to try out.

[Dwight Schrute]

Nice - I've heard the criticism of the newer WSMs is that metal door is too flimsy and makes it prone to temperature fluctuations. Most onboard thermometers are to be used as a guide only. The temperature at the tip of the thermometer and the temp at the base of the grill where the meat is can be off by as much as 50 degrees.

[Blue Heaven]

So here is the jerky marinating. It's soy sauce, worcestershire, water, garlic powder, onion powder, chipotle powder, cayenne powder, course ground black pepper, salt, honey. The meat is 5.5 lbs eye of round cut 1/4" against the grain. I will marinate for 24 hours and smoke at 150-175 for 7 hours or until done. Gonna take some crafty maneuvering of the three bottom vents. The top will be wide open. Probably go snake method with this and see how she flys. I will post the finished product. This will last 6-8 weeks in the fridge and maybe 3 weeks on the counter.

[Blue Heaven]

This is the finished product. The darker pieces were on the smoker. I had to finish the rest in the oven because it all wouldn't fit on the WSM. I was impressed being my first time doing jerky. I think next time I will hang it with toothpicks or skewers.

[Uncle Dave]

So here is the jerky marinating. It's soy sauce, worcestershire, water, garlic powder, onion powder, chipotle powder, cayenne powder, course ground black pepper, salt, honey. The meat is 5.5 lbs eye of round cut 1/4" against the grain. I will marinate for 24 hours and smoke at 150-175 for 7 hours or until done. Gonna take some crafty maneuvering of the three bottom vents. The top will be wide open. Probably go snake method with this and see how she flys. I will post the finished product. This will last 6-8 weeks in the fridge and maybe 3 weeks on the counter.

I can smell that from here!!! That picture is worthy of being a food magazine cover lol.

[Uncle Dave]

Speaking of soy sauce, I STRONGLY recommend Kimlan. It's made in Taiwan. Available on Amazon.

[Blue Heaven]

[DA#23]

How'd the butt turn out? Did you inject or just rub? I love apple wood with just a little hickory when I smoke pork.

[Blue Heaven]

Fantastic! Just finished eating it with the Family.
Just rubbed it and used apple/hickory combo.