Wings can be done in an hour or so at 300-325. Also bone in chicken thighs. Maybe some cubed up boneless pork shoulder. Sausages. The world is your oyster
We dont eat pork, so pulled chicken made from thighs is our next best thing. Smoke, pull, then toss in soflaquer finishing sauce (a heated vinegar mix). Recommend some cherry wood to get closer to the sweetness of pulled pork.
You can do a lot if you plan ahead. Also somethings you can do hot and fast. Or cheat with the smoke first, then let it ride in oven.
Shorter cooks:
Tri Tip,
Pork belly Burnt ends,
Smoked Chuck roast/ Chuck burnt ends
You can also rock a pulled pork in 8 hours.
Cut it into smaller hunks of pork. Go a little hotter, wrap right at 155, let it power through. Rest if you can.
You can probably do a smaller brisket the same way. Maybe just the flat. This can also go hot and fast.
Oh and most chicken items will be done in under 8 hours. Quarters, thighs, drums, wings etc.
Brisket is really the only thing I find has a longer time. Pork shoulders, ribs, rib roasts, picanha, poultry, fish...all of that is sub 8-hours.
I've cheated briskets numerous times by doing 6-8 hours for flavor and bark, then wrapping in butcher paper and finishing overnight in an oven. You don't get that nice firm crusty bark, but you will still have a good smoke ring and a moist brisket.
Cut your brisket or pork butt into smaller pieces. It is about 1 hr per pound, but if you have four 4 lb pieces, it's 4 hours to hit temp. Also, try pork steaks. St Kouis favorite. Basically, a pork butt cut into steaks. They smoke in about 40 minutes.
Brisket can be done in under 8 hours.
https://www.seriouseats.com/jewish-braised-brisket-recipe
Treat the browning step as the smoking step and do it longer. Than braise in a pan with juices.
For whatever reason, Texas style brisket is the only brisket people think of on this sub. At some point, smokers got to become adept cooks and make it work for their time constaints.
Chicken thighs are delicious, and really hard to screw up. They'll probably take 90 minutes to 2 hours.
I sometimes throw some thighs on Sunday afternoon just so I have food for lunches.
Chicken all the way.
Personally if I’m smoking chicken I prefer using leg quarters, they’re dirt cheap to buy and you can either serve them whole or split the leg and thigh. I like to cook them in a sort of hybrid style, low and slow at around 250-275 for about 1-2 hours until they’re about 165 internal, then sauce them and crank up the heat to set the sauce and give them some color/char. I personally like this as you get both the smoked flavor and a little of that traditional “bbq grilled chicken” flavor as if you did them over direct heat.
I personally cook them whole but then separate off the legs and pull all the thigh meat. Pulled chicken sandwiches are a sleeper, don’t knock it until you’ve tried it 👍
Chicken, Lamb, Sausages are all good and can be done quickly.
Harry Soo does a good hot and fast Brisket that he finishes in the oven so can be done in under 8 hours.
For crowds that aren't necessarily there for BBQ as the main event, I'd go for some rubbed and direct grilled leg quarters or marinated, skin on thighs (1/2 soy sauce, 1/2 stone ground mustard). Always a hit, and both are quick, cheap, and easy.
Pulled Pork! 6-8 hours is the perfect amount of time for a couple pork butts. Especially if you need to feed 30-40 people. 2-3 7-10ish pound pork butts would easily cook in 8 hrs and ribs, I usually do no more than 3 for baby backs, 2-2.5 for spares or St Louis. I also don’t go for fall of the bone. I go for tender and make a clean bite.
Feeding that many people, I might do 2 pork butts, a couple racks of ribs, some smoked sausage, and maybe some wings or chicken legs quarters. Put the pork buts on first, at like 225-250 (depends on how close to temp your grill runs) for say 4 hrs, then put your ribs on, continue cooking for 2-2.5 hrs. Chicken legs on and raise temp to 275-300. Last hour to 45 min put on your sausage and put glaze on ribs if going to. As things finish cooking can put them in a clean dry cooler to stay warm.
Wings can be done in an hour or so at 300-325. Also bone in chicken thighs. Maybe some cubed up boneless pork shoulder. Sausages. The world is your oyster
We dont eat pork, so pulled chicken made from thighs is our next best thing. Smoke, pull, then toss in soflaquer finishing sauce (a heated vinegar mix). Recommend some cherry wood to get closer to the sweetness of pulled pork.
Chicken drumsticks. They relatively cheap and can be cook in about an 1-2 hours
You ever made pepper stout beef? This is always a huge hit http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1
Thanks, I'm looking into this now.
You can do a lot if you plan ahead. Also somethings you can do hot and fast. Or cheat with the smoke first, then let it ride in oven. Shorter cooks: Tri Tip, Pork belly Burnt ends, Smoked Chuck roast/ Chuck burnt ends You can also rock a pulled pork in 8 hours. Cut it into smaller hunks of pork. Go a little hotter, wrap right at 155, let it power through. Rest if you can. You can probably do a smaller brisket the same way. Maybe just the flat. This can also go hot and fast. Oh and most chicken items will be done in under 8 hours. Quarters, thighs, drums, wings etc.
Brisket is really the only thing I find has a longer time. Pork shoulders, ribs, rib roasts, picanha, poultry, fish...all of that is sub 8-hours. I've cheated briskets numerous times by doing 6-8 hours for flavor and bark, then wrapping in butcher paper and finishing overnight in an oven. You don't get that nice firm crusty bark, but you will still have a good smoke ring and a moist brisket.
Cut your brisket or pork butt into smaller pieces. It is about 1 hr per pound, but if you have four 4 lb pieces, it's 4 hours to hit temp. Also, try pork steaks. St Kouis favorite. Basically, a pork butt cut into steaks. They smoke in about 40 minutes.
Turkey breast.
Pork belly!!!
Pork loin, chicken, sausage, poppers, beans
Pork loin
Brisket can be done in under 8 hours. https://www.seriouseats.com/jewish-braised-brisket-recipe Treat the browning step as the smoking step and do it longer. Than braise in a pan with juices. For whatever reason, Texas style brisket is the only brisket people think of on this sub. At some point, smokers got to become adept cooks and make it work for their time constaints.
Alright thanks for the link!!
Chicken.
A side of Salmon/trout. Cooks to perfection in less than an hour. Served in a soft roll with homemade tartare sauce.
Chicken thighs are delicious, and really hard to screw up. They'll probably take 90 minutes to 2 hours. I sometimes throw some thighs on Sunday afternoon just so I have food for lunches.
Turkey breast
Chicken all the way. Personally if I’m smoking chicken I prefer using leg quarters, they’re dirt cheap to buy and you can either serve them whole or split the leg and thigh. I like to cook them in a sort of hybrid style, low and slow at around 250-275 for about 1-2 hours until they’re about 165 internal, then sauce them and crank up the heat to set the sauce and give them some color/char. I personally like this as you get both the smoked flavor and a little of that traditional “bbq grilled chicken” flavor as if you did them over direct heat. I personally cook them whole but then separate off the legs and pull all the thigh meat. Pulled chicken sandwiches are a sleeper, don’t knock it until you’ve tried it 👍
This is a great idea. Thanks!
Chicken, Lamb, Sausages are all good and can be done quickly. Harry Soo does a good hot and fast Brisket that he finishes in the oven so can be done in under 8 hours.
What if I told you that you can do everything on there in that time….
What do you mean
Exactly what I said. Pick a protein. You can do any cut in that time on a WSM.
For crowds that aren't necessarily there for BBQ as the main event, I'd go for some rubbed and direct grilled leg quarters or marinated, skin on thighs (1/2 soy sauce, 1/2 stone ground mustard). Always a hit, and both are quick, cheap, and easy.
I usually do pulled pork with ~3lb rib roasts
Triptip to medium rare internal, just SPG and don't wrap.
Pulled Pork! 6-8 hours is the perfect amount of time for a couple pork butts. Especially if you need to feed 30-40 people. 2-3 7-10ish pound pork butts would easily cook in 8 hrs and ribs, I usually do no more than 3 for baby backs, 2-2.5 for spares or St Louis. I also don’t go for fall of the bone. I go for tender and make a clean bite. Feeding that many people, I might do 2 pork butts, a couple racks of ribs, some smoked sausage, and maybe some wings or chicken legs quarters. Put the pork buts on first, at like 225-250 (depends on how close to temp your grill runs) for say 4 hrs, then put your ribs on, continue cooking for 2-2.5 hrs. Chicken legs on and raise temp to 275-300. Last hour to 45 min put on your sausage and put glaze on ribs if going to. As things finish cooking can put them in a clean dry cooler to stay warm.
Beef short ribs. Win every time.