Recent content by William E.

I will easily make it to supper time. After 4 hours wrapped in towels in the cooler it is still at 185F. Thanks to everyone who responded. You have been a lifeline with your input!

Resting temperature after 2 hours covered in towels in the cooler was 196°F. Letting it continue....

This is my first brisket, a 13 pounder from Costco Canada. It was pretty well trimmed straight from the package. Sprinkled the meat liberally with SPG on the trimmed side (nothing on the fat cap). Used a 18" WSM with Kingsford briquettes. There was sand, covered in foil, in it's water pan...

Well you have made that crystal clear. Thanks to all!

I did a test run with brined boneless skinless chicken breasts before attempting a turkey. NICE……smokey and moist. I am now thawing a 16 pound turkey that, when thawed, will be brined overnight. Question. I am concerned about the smoke permeating the meat through the skin. Our family is not...

Thanks guys, my question has been truly answered. Cheers

I have a question about leftovers and their “safe” shelf life in the fridge. Because the meat is smoked when cooking on my WSM, is its shelf life in the fridge longer than lets say BBQ grilled or oven roasted meat.

So far, low and slow. Still have a lot of data mining and reading to do from this site to come up with the next game plan. Cheers.

Thanks again WB. Starting to study up here on doing a turkey.....

You are right I smoked on Saturday and the roast was enjoyed by all.* I followed the “game plan” to the letter. The roast reached the 140*F IT at the four hour mark.* FTC'd it for an hour and 15 minutes (was waiting for all the guests to arrive).* Next time I will pull it just after 130*F is...

This will be my 5th smoke on my new WSM. I have a 7.8 pound Top Sirloin Roast that will be rubbed tonight with Kosher salt, garlic powder, onion powder and black pepper. The roast is 6 inches thick at one end and 4 at the other. I have tried smoking beef once before (did this last year...

Am I right in my thinking that if I smoke a six-seven pound roast at 250F'ish to reach an internal meat temperature of 135F that the time in the smoker should last roughly 2 hours??? After that sear it then let it rest before slicing.

I have a newly broken in 18.5 inch WSM with sand in the water pan. I (meaning my family) have porked out on ribs and pork roasts and have found pig to be very forgiving. I love how easy it is to control the temperature compared to my previous smoker. I now want to move on to beef. I use a...

Perfect, thanks Chris. Bill

To all that responded, thank you! I will run the WSM today to do a temperature calibration with the upper and lower grate. When hot, I will wipe down the surfaces with paper toweling (and white vinegar if needed). Cheers, Bill