Recent content by Briant

Sorry, that'd be helpful info. Cooking on an 18.5 WSM. Full size chimney with KBB.

I'm going to be smoking four boneless turkey breast halves tomorrow all a little over 2 lbs. I rarely cook at higher heat, so have a question. Goal is to keep between 325-350. Since they're boneless they're not going to take a ton of time, probably 1hour or 1.5 max. Do you think can get away...

Proud owner of a new TW Smoke from Christmas!! What's your advice on how to rig it up? Run the probes through the top vents, door or under the lid? Mostly smoke butts, but occasionally something else large like a turkey or prime rib. Appreciate the input!

Publix has these 2 for 1... Any suggestions? Have done pepper stout and liked it, but open to something new.

Love TT. So does the family. Even made some for my parents when they were over recently. We don't get it much here, and when we do it can be as expensive as $8-9 per lb. DuaneMAc, same here... never had a leftover. No matter how much I cook. On the Performer, when doing one for just my...

We use Stubbs Chicken Marinade a lot. Sometimes use a dry rub and glaze with whatever bbq sauce we've got in the house. I'm curious what you all do with the plainest of the plain. Any good rubs, marinade, brines or sauces you use that the family loves?

So, every store around us cut the slabs into 2 X 2 X 4 pieces... They said they do that 'since they're on sale'. Asked one to leave two slabs whole for me if a truck comes in today. We'll see. Looks like I may have to smoke rib bits....

so, the grocery has them on sale... must be a sign i need to make them. never done them or seen them done, but chris- as usual- did a great job with his cover page article. my question is quantity... i have to feed a family of four- two adults, one teenager and one child. can i get away...

Ken- yes, I do use water in the pan. I fill it about half full or so with lukewarm water. Good catch J... definitely mean using the minion method here for that long of a cook.

Ken, a full ring should make it 10 hours pretty easily. I can usually get 13-14 hours with 2 large butts on board with a full ring.

Well, it worked ok... Not the best batch ever, but was still good. The skin didn't come out like I wanted. Next time, I'll probably just haul my kettle over there.

Morning guys. I've got a load of 20 thighs marinating now. Making them for a cookout at someone else's house. Arrive at 3 and eat somewhere around 5:30. Was thinking that I'd throw in the WSM at 350ish for about an hour at our house around 1:30. Then put in a foiled tin to bring to the party...

If you've got the time, do it in two cooks. Reheated pulled works pretty good, but I prefer it 'fresh'. I usually bring it to the party wrapped in a cooler and pull it there with bear claws. If you're going to do it in one, use a food saver for best results. You can thaw in water then heat...

Separate. I like the drum and the mrs. likes the flappers.

I trim it off. Gives more surface area for the rub. My family loves the bark, so I want as much as I can get.