2 weeks ago, I did it on the WSM, which turned out great. Today, 2hrs into cooking on my Slate Performer for its first cook. Hope it turns out good.
WSM slow cook. vs...
(http://pics.weberkettleclub.com/images/2018/10/20/rsz_20180929_153603.jpg)
(http://pics.weberkettleclub.com/images/2018/10/20/rsz_20180929_153900.jpg)
22" kettle slow cook.
(http://pics.weberkettleclub.com/images/2018/10/20/rsz_20181020_174057.jpg)
(http://pics.weberkettleclub.com/images/2018/10/20/rsz_20181020_174021.jpg)
Probably about the same since you're finishing it in a stock pot. Winner either way.
Quote from: Jules V. on October 20, 2018, 04:43:27 PM
Probably about the same since you're finishing it in a stock pot. Winner either way.
Still turned out good, but not quite as juicy and tender as I hoped like I had done in the WSM. Cooking temp of 250 to 275 would have been better but once the temp stabilized at just above 300f..... I just let it ride. Braising in a dutch oven or any other closed container after I don't think make that much difference. I will try similar set up as yours by using WSM midsection on 22" performer.
(http://pics.weberkettleclub.com/images/2018/10/20/rsz_20181020_205139.jpg)
Still looks grate
I've never had ox tail but damn that looks tasty!!!!
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Last night I did my first whole chicken on my weber kettle and was really tasty !!
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Quote from: 1vanko on October 21, 2018, 01:59:16 PM
Last night I did my first whole chicken on my weber kettle and was really tasty !!
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Welcome! Love to see some action shots from your Euro Smoke MT. Normally, hot and fast for poultry meat. Not slow cooked. Rotissering is my prefered way to cook whole bird.