British BBQ Society Forums

Planning on doing 2 spatcock chickens on the Weber Smokey Mountain this weekend. I'm still learning everything at this stage so thought I would ask advice on time and temp

I've been researching online and seen everything from 250°F all the way up to 310°F being suggested as the best way to go. And ...

I'm pretty sure it was a butt. The butcher near me seemed to know exactly what I was on about when I asked for it - he even asked me if it was for a smoker!

It had the shoulder blade in it like the American cuts I've seen. No pics though sorry, I'll make sure to take some for my next attempt in ...

Thanks for the suggestions guys, got a lot tinker with on my next attempt

@essexsmoker - I was planning on foiling but I decided against it when the temp hit 160 too early. Just going purely ff the Weber dial for my grate temp and a cheap meat probe from Ebay for my internal temp

@Kickback - This ...

Hi

I smoked my first pork butt at the weekend and ended up with a really disappointing roast pork with a soft bark

here were my steps. This was my first cook on a brand new 14.5 inch Weber Smokey Mountain, it was a 3.5kg Boston Butt from my local butchers

1. rubbed the pork butt in mustard and ...

Hi

New to the forums here so I have a ton of questions. I'm wondering if there is any reason why I shouldn't split up a large piece of meat in order to get more bark? I've never seen it done before on the hundreds of youtube videos I've been watching

For example I can get a big Boston Butt style ...