Recent content by Jason Paul

Way to go Kemper - quite an accomplishment! Also - good to hear that you allow yourself "treats" in moderation. So many people think, "Well, I can't have *this* anymore" - whatever "this" is for them. Unfortunately complete denial often leads to binging. You crave it so much that you just don't...

I'm still new to all of this, but my local Wal-Mart has a version of Kingsford for a flat $5.00. It's a large (15.4lb), and it says "Texas Limited Edition" or something similar on it. I thought there might be some catch, but it looks to be just standard KBB in a special bag, though I haven't...

I'm sure you'll be more than fine with the 18.5". That's what I have and there are four of us (wife, 2 teen daughters, me). I easily fit two pork butts on the top grate, and could have put two more on the bottom if I wanted to. I've seen people here and on other forums post brisket cooks up to...

The pie looks great! What's the side for the burger? A carrot-only salad of some kind? Thanks, Jason

Just ordered two via the link. Jason

So the recent thread on shredded beef piqued my interest, now I see this thread has been bumped back to the top. Maybe that means I need to plan on making this. :) I'm also not a big fan of any kind of bell peppers myself, so I may go with onions and who-knows-what, as recommended earlier in...

Thanks for the confirmation. Jason

That looks great! So, still being new to smoking, what is the difference (end product) between this and a traditional brisket? I see here you've cooked at a higher temperature for a shorter time. So, 325-350 for about 5 hours, vs. a traditional brisket at 225 or so for 10-12 hours or more -...

OK - new guy here, just reading a bit about this. I've done a few pork butts and might want to do beef soon. Something like this sounds like a good stepping stone before trying a brisket. So for this type of cook (shredded beef); I'm looking for a chuck roast rather than a round roast, correct...

I've only done a few butts, but the first one I pulled it off the WSM at about 190. It had been on for 11 hours, so I thought I'd given myself enough time, but at only an IT of 190 and the family hungry now, I pulled it earlier than I wanted. It was still good, but not quite as tender as I'd...

I've only made pork butts twice, but the last two I made (cooked both together, so just one cook here) came out almost exactly as you describe, except I didn't cook them as long. I actually kept the lid temp at about 250 the whole time. About four hours in, at an internal temp of about 160, I...

I went through the same debate and ended up getting the 18.5" and am pretty glad I did. In lots of reading, of course I saw lots of comments to get the larger one so you wouldn't be wanting for space. But at the same time, I also saw lots of people who had gotten the 22" and now want the 18.5"...

My first "real" cook was chicken drumsticks. I did them high heat with no pan at all. They were on the WSM for 50 minutes I think, and they came out pretty good. It was a fairly easy first cook. My second cook was a pork butt (Renown Mr. Brown). I did it with an empty, foiled pan. I did not...

I just did my first butt a few weeks ago, and it came out good. Here's basically what I did: Butt wasn't frozen, so just trimmed & applied rub (Southern Succor) the night before. Started coals (about 2/3 of a chimney) & took butt out of fridge about 7:00am, added a little more rub. Put lit...

I think Rudy's seems to get lumped into a lower-class level of BBQ (like Bill Miller's - basically fast-food BBQ). My wife's work has had their Christmas party at Rudy's for the last 3-4 years, and it's always been pretty good. But this past year, I have to say the brisket is some of the best...