Recent content by Brady ATX

It's smiling at me!

Damn fine bark there. Pork butts are easy. I usually get done faster than expected, especially when wrapping.

I have some smoke that is exiting the outside door and it is preventing my smoker staying and holding temperature. When contacting customer service at Weber they suggested that I bend the door to prevent heat from leaving. Any suggestions on how to effectively bend the outside door to not eff it...

No idea how to resize from imgur. so

This turned out dang good. Used Meat Church seasoning, I believe there here out of Texas. Very good stuff and worth looking into even though they're big Egg folks. This was just a small guy, 5.5lbs but super cheap compared to brisket. Brisket here is like 3.50/lb, thanks a lot Franklin! Smoked...

Looks nice. What's clean up like on that thing?

What is this?

How did the ribs turn out?

Nice use of sandwich bread to make a good sausage sandwich. I usually use tortillas but I might try that technique next.

Looks great! How long did you keep in the foiled tin pan?

Welcome. I too am new. This website is great for ideas and confidence going into smoking. But I've found the WSM makes every cook so easy to make good tasting food.

Thanks for the response. I wouldn't say not moist but it wasn't oozing with juicy like I would hope for. I did probe the flat at 195, closer to the middle of the brisket went in very smoothly, closer toward the end was easy but tighter than the center. I did do fat side down by the way.

pics

Did my first brisket this weekend. 11.5 pounds, started at midnight, done at noon. Temps ranged from 215-293 was the hottest. Sprayed AJ every 2 hours after the first 6. Filled the water pan up once at the beginning. Probably could have done it a second time. Since it was done at noon and we...