Tex_77 Dry breast is exactly what I’m trying to avoid. I was hoping that by flattening it out it would cook more even. And by wrapping it in foil it wouldn’t lose too much moisture and somewhat steam.

I have brined my whole fryer and cut out the backbone to flatten it. I would like to BBQ it in my smoker to get the smoke flavor, then wrap it and finish until it is fall off the bone, BUT still moist. What temp would that be to get it to a rotisserie like state? Anyone?

Well this is a dated thread, but I searched for it because I made come Kielbasa a few days ago and smoked them. I have been making and smoking sausage for a long time. I have never experienced a stall while smoking sausage. I have with brisket, but never sausage. I was very frustrated after attending the smoker from early in the morning until late afternoon. I finally gave up and took it out. So now I just finish cooking it as I use it. Well, reading over this thread I see that this is a common issue for some people. And I basically got the answers I needed. I hope it never happens again.

RafterW That’s some good food there!

klambert1251 Hi Kevin. I might be too late to respond to your post, so please let us know how it turned out. However, my suggestion for a 25 lb. batch would be to use 50 grams of Arbol Chili, and 70 grams of Chipotle powder. Then cook a bit and taste it, adding to your taste. I also would use Ancho, but that is more for color and flavor as it hasn’t got any heat.
I love Mexican Chorizo in the mornings with eggs.

Ridley Acres I remove it. I have BBQ’ed many pork ribs, and always remove the membrane. Doing that has never had a negative effect on the integrity of the meat on the ribs. I have never had ribs where the membrane has not been removed so I cannot give a comparison. But I also use a fork and poke many holes into the meat between the ribs before adding my rub. The reason I remove the membrane is that I have read that it can be very chewy. Again, I have not had ribs with it still on so I am no authority on this. Just my thoughts.

twilliams Everyone has been great. I’m new here, and it’s very rare for me to post anything to any social media. I appreciate the feedback from all. Thanks

Dr_Pain
I got this from YouTube. Search for 2 Guys & A Cooler, S02E24 (Season 2, Episode 24). Eric has a lot of great recipes.

Tex_77
I made and smoked Chile Relleno Sausage.

What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.