Recent content by Darrell_K

I got a lot of mouths to feed here. We buy a whole cow at a time. This smoking thing is new to me. Time to buy a cow has come. I get to decide how to have the bovine butchered. The question I have is now that I want to smoke more which cuts should I go with? I still want to grill some good...

Chuck there was very little smoke during the cook. I couldn't taste much over the seasoning. I've used mesquite wood chunks before and that did taste great with the brisket I did.

That's the key for me Robert! Live and learn. Next weekend doing 30 lbs of pork butt for Carnitas... Another first for me. I will stick with the Kingsford for a long cook like pork butts.

This weekend I experimented a little with charcoal. I had some big pieces of mesquite charcoal that were too big for my little weber grill so I tried them in my 18.5" WSM. Here are some photos. I watched the temp close and never let it get above 275. By the end of the cook...

I tried that Steve but the brisket bowed around the handles. I shouldn't have bought one that big but I just had to! :cool:

This was only my 2nd bristet so I'm not a good judge. I didn't get any photos of the flat when I took it out of the cooler. It was moist and delicious! The butcher paper cook was for the flat not a whole brisket. http://virtualweberbullet.com/brisket5.html I can see why because the paper...

Last weekend I did a big brisket and 2 chuck rolls. I tried the method where you put 20 hot coals in the center of the coals. The WSM was still at 250 on the grate when I finished about 15 hrs later. I'd say that worked real nice! Thanks for the suggestions!!

So here is how it turned out Here is the separated brisket. I put the point on "backwards" so the the fattest part was over the thin part of the flat. I think it helped keep the flat moist. after 8 hours. Flat was at 162 deg. Wrapped both the flat and point in paper Here is the...

I was all excited about the 17lb brisket until I tested it for fit in my 18.5 WSM. So I separated the flat and point so that it will fit. I was planning on trying the butcher paper method on the whole packer brisket. Now that I have the flat and point separated I'm wondering if I should do...

Thanks Dustin that help me think this through!

I'm planning on wrapping the brisket when it hits around 150 deg.

This weekend I'm planning on smoking a 17lb brisket and 2 4lb chuck rolls. I am going to cook them low and slow. This is my first time cooking different cuts so different in weight. Which meat should go on top? Should I start them at the same time? If the brisket goes on the bottom what...

Scott when do you put the beans on? Do they cook the whole time the brisket is on? Do you use pinto beans that are canned or dry?

LOL! Thanks Steve!

Haven't done ribs yet. Gonna have to give that some thought!