Recent content by John Bailey

John, I agree, but caught the fish on my buddy's boat, and this is what he would like to do with it this time. We get rock often from the bay, so we are willing to try something different this time

Caught a nice 22" striper today. Thinking about making a smoked rockfish dip. I've never smoked fish. Need any help people can give. Thanks!

Any suggestions on the amount of pimento to use? I know it is a more potent wood, but I don't want to under do it too.

Thanks for the feedback. I have been told the best way is also to use a whole chicken and split in in half? I like the sin, so I am skeptical about putting rub under the skin as I have heard that the skin may fall off if this is done.

Hi all, I ordered some pimento wood recently and did one cook with it. I don't think I used enough as I couldn't pick up the flavor from it in the chicken. I picked up some Walkerswood jerk marinade and rub today. I wanted to know if anyone has used the pimento wood / chips before and if there...

Rick, Awesome tip, Thanks. I had not heard that before

Posted this under BBQing too, but thought this may be a more appropriate place? Let me know if I'm breaking the rules posting again. Also, already got the feedback that the brisket was over priced. Live and learn. . . I went to the butcher to get beef ribs, but the ones they had were lacking...

Rick, Definitely gonna go that route next time. Are you suggesting high heat and no wrap for my current cook, or future cooks with the walk mart cuts? Did I post this in the right place?

Dave, Do you recommend high temp, fat side down? Foil wrap at 165? I had planned low and slow, rub on the night before, wrap in foil at 165. I can't have my $55 brisket not work out!! : )

Yeah, I had buyer's remorse before I got to my car. But I got it now and want to make sure I do it right. It is from a local farm, so I know it is a high quality piece of meat. Honestly, I am not sure if it is the point or the flat. It was the thicker part of the whole piece that was cut, and it...

I went to the butcher to get beef ribs, but the ones they had were lacking of beef. So I walked out with a brisket. This will be my second attempt at a brisket. It weighs 5.5 lbs, he cut off about 2+ lbs because 5lb was all I could afford. Came to about $55. I got the piece with the thick slab...

No salt. I've noticed a slight difference by applying the rub a few days ahead, wrapping in plastic wrap and letting it sit the the fridge. I know with such a big piece of meat there is only so much penetration, but can and extra day or two of sitting with the rub had any negative effects?

In the past, I have put a dry rub on three days prior to the cook. How long is too long, where the rub could have an adverse effect on the meat? I supposed the ingredianets of the dry rub could have an impact on that, but generally, what is hte opinion. Apllying dry rub Tuesday for a Friday cook...

Dave, You're the man. Thank you. I'm excited!

Excellent info from everyone. I think I will wait until next Friday night to cook. I've done overnight cooks before and the WSM hold temp unbelievably well. ( I really could not beleive how consisten and for how long it held 225 degress last time I smoked a butt). That said. . . I bought 3...