Recent content by Rusty Breaux

All i can think of is thick grey smoke bellowing out of a smoker burning wet or just smoldering wood. Using the WSM, the only way i can think of getting drity smoke would be to put the meat on AS soon as the fire is lit, and not giving the fire time to settle in and clean up some. Then...

Dustin, at the moment i am leaning towards building a UDS. Keep the setup small for now, and if we keep moving forward and enjoying it maybe move to the 24 x 48 (because if i buy an offset, thats what im looking for). There is just something that seems to FIT my rag tag team with a WSM and an...

Ok boys... We are having friends from out of town over for dinner on Wednesday night. The wife wanted to give them some texas love, SO i JUST pulled a little 10lb packer and a 7 lb butt off of the smoker. I have read a hundred threads on this but I cant find the ones I am looking for, BUT...

This is almost the same discussion of going to a pellet smoker from wood. It CAN be done, and get some great results from it, BUT its not the way its always been done and kinda takes the fun and difficulty out of it (which is what i have always kinda considered the fun of brisket, that not...

Pretty much what he said. I also let the pit temp stabilize for probably 45 mins before putting the meat on. Usually the smoke has thinned out by then and i dont have the problem with the creosote taste. rb

Rusty, Sorry but i was away from the computer all weekend. Below is what i was trying to describe. What kind of wood are you using for the brisket? I have found that Hickory and Pecan will give some decent smoke, but my favorite by FAR is OAK. Post Oak to be exact. In the Minion method, the...

Im with these guys.. depending on weather conditions, I load about 5 decent chunks of wood (one in the center, 4 along the sides) cover the outside with charcoal to the BRIM, hallow out the inside around the middle chunk. Drop in a 1/3 of a lit Chimney into the center, and it will run from...

I have been doing the flat iron burgers. bought a cast iron griddle for the Weber Gasser. I go 80/20 or 70/30, S/P, onion & garlic powder (now may try worcestershire). Heat the griddle to HOT, spread a little oil and CRUSH the burgers down flat to get a good sear, then flip and cover w/...

Maybe adding some moisture to the foil wrap? Applejuice maybe? rb

That looks like a fun cook and also looks DELICIOUS. May have to happen. :) Thanks for posting. rb

I havent settled on what kind of expansion i am going to go with. I dont think i really want to go the UDS rout and debating on either a bigger offset OR like you say, a second WSM. Either way I am going to need a trailer, IF i get a bigger offset it can already be on a trailer. ALSO im...

Im actually a Taurus but i guess its just another piece of the whole bbq comp puzzle. If i spend that much time working on figuring out the actual cooking of the meat, cant see why i wouldnt put the same amount of time into making sure I have everything I will need for an OnSite Cook. Iv got...

THANKS guys, a hell of an experience for sure. It has already become work, the prep time on the smoker the couple months prior to get my timing and recipes right, the week of with the stressing of my packing list and making the sauces and rubs. BUUTTTT i LOVE that prepwork so far. The...

I can find no fault with that statement :) rb

I am not sure how a thread about how a ribroast came out tasting like raw straw makes me want smoke prime rib, BUT IT DOES... Couple nice pecan chunks in the WSM at about 255* for about 4 or 5 hours (the thermo will tell me when shes done)........ NOW THATS LIVING!!! Better luck next time on...