Recent content by John_H

My guess is this has been discussed many times before but I'm curious about the differences in the two. I'm still trying to perfect the brisket that is absolutely juicy. Is it really possible to get juicy brisket while cooking it at higher temps 5 or 6 hours? Thanks in advance. John

My the way Mathew, that Brisket looks awesome.

Mathew, Thanks for the advice. Especially #5. I've often thought of that with other cooks. If you're changing too many variables, you don't know what worked and what didn't because you're changing so many things. Tim, Thanks for that post. I did read that and am interested. I think...

Thanks for taking time to answer Jeff. As a side note, Does AF's Expresso sauce have a coffee flavor to it?

I just purchased a prime brisket from Sam's and will be doing the cook on Saturday. I am new to Brisket but have had the 18" and 22" WSM for about 10 years. Before I start, I wanted to give a big shout out to Chris for taking the time to do the extremely detailed report on Camp Brisket...

I'm cooking pulled pork for about 30 people and thought I'd make a couple of sauces. Does anyone have a favorite recipe they could share? I'm looking for one thinner, spicy sauce, one non-spicy, and then I'll probably buy a bottle of the sweet commercial stuff. Suggestions?

I smoked two huge slabs of pork ribs (not St. Louis cut) at a local grocery store. I thought I would trim them to be St. Louis cut but after opening the package the ribs weren't very long and I'd be cutting about 1/2 of the weight of the ribs if I cut them St. Louis style. I ended up smoking...

Thanks Andrew!!! That Texas sauce is just what I'm looking for.

I'm thinking about doing a Brisket this weekend and was thinking about the sauce. I have a sauce for pulled pork I make (which has a fair amount of mustard) but I'm thinking it might not pair as well with the beef. Does anyone have a favorite bbq sauce they use with brisket? (links to the...

Great point Bruno. Weber told me to measure the diameter in two directions on both the lid and the middle section to determine which is out of round. I'll measure soon and call Weber.

I'll see if I can get a pic. I'm not sure I'd believe it myself had it not happened to me. After Phil's comment I'm also wondering if it's something only when it's hot.

That's interesting Phil. I never thought it could be caused by the heat.

"Even though it may not be perfectly round, is it that much of an issue? Not trying to denigrate your concerns but you did get it 'back on". ?? I did get it back on but I was perplexed. Now that I know that you may just have to give it a twist it really isn't that big of a deal. And to...

I love the idea of a lot less smoke upon lighting. My least favorite part of the whole smoking process is how smokey the KBB is upon lighting.

I posted a question last week about whether or not I should smoke a smoker full of meat without seasoning first. After some help from this forum I decided to proceed. I got up around 5 and fired up smoker. I decided I would go with no water in the pan (gasps of horror) on the new WSM and just...