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Nothing wrong with that! Nice job!

I've never done a brisket on my kettle, but recently saw a video where the pitmaster used the snake method (double row) and it seemed to come out fine. I'm guessing snake would be the way to go. But, I might try a brisket with my Slow n' Sear some day.

UPDATE: I just cooked a four-meat BBQ for 25 on a 18" WSM and a 22" Weber kettle: 2ea 10lb Prime Briskets 2ea Pork Butts 4ea Full racks St Louis Ribs, and a sh*t-ton of Smoked Chicken wings on the Weber Kettle with a Vortex. For a TUESDAY night dinner: * I smoked the two butts on Sunday at...

I just cooked a four-meat BBQ for 25 on a 18" WSM and a 22" Weber kettle: 2ea 10lb Prime Briskets 2ea Pork Butts 4ea Full racks St Louis Ribs, and a sh*t-ton of Smoked Chicken wings on the Weber Kettle with a Vortex. For a TUESDAY night dinner: * I smoked the two butts on Sunday at 275-300...

My mother was raised on a farm and knew "farm to table" before it was PC. We worked in the same restaurant back in the day and one day, when I was prepping bacon for the weekend, she walked into the kitchen and immediately said, "Pwew! That pig wasn't castrated". I said, "huh?". she said she...

As I previously posted, I'm cooking BBQ for family members in about 10 days. Here's what I have in mind to bring to the beach house. I was just informed it'll be 25 people. Right now, I have 2ea 10.5lb (pretrim) prime packer briskets and 4ea full slabs of St. Lois ribs in the freezer and I will...

What was the final result?

B, I’ve done that many times on my WSM, but that’ll be tired up with the two briskets. I had great results with the ribs on ankettle with the SnS, so that’s my plan for now.

Every year my family rent beach houses and have some great family dinners. This year we will be 30+. I keep an 18" WSM and a 22" Weber Kettle up there in storage and rent a gas grill for the time I'm there. I'm hosting a BBQ night on a Tuesday and plan on; two full packer briskets (approx...

I have two sets of the three.... at home, I have a Performer, 4 burner Summit gasser and an 18.5" WSM. I use my vortex and Slow 'n Sear often with the Performer and rottie a lot with the gasser. In a storage unit where we vacation for two-three weeks every summer, I have a kettle (last year's...

Have the shirts shipped? I THOUGHT I ordered two shirts but cannot find confirmation and I haven't seen delivery.... where should I look and what merchant name would my credit card statement show. Thanks in advance. Tom

the best ribs I ever cooked and ate were the first pork spare ribs I did. I used a weber kettle with slow n' sear using 3-2-1. They DID NOT fall-off-the bone like baby backs do everytime I smoked them. Had great bite and plenty of meat. YMMV

ended up grilling them on the gasser,,,, AWESOME!

... On a weber Summit four burner gasser? Any suggestions? Tie them together "69" fashion? Fold them both back on themselves and spit end-to-end? I can always grill them on my performer or the gasser, but wanted to toy around with the roto. Thanks in advance. Merry Christmas

Even though I can get all the prime meats I want from my meat suppliers (I manage a country club), I prefer NOT to mix personal business with business-business and shop my meats elsewhere. I'm a huge Costco fan! Their Prime meats are awesome. I just came back from Costco and bought eight 16oz...

well, there you go! I find that I still get good bark because the rack's ribs are very thin as opposed to something solid proping it up. YMMV

I've posted this before, but I always use a weber rib rack on my 18.5 and DRAPE the brisket over it and it fits fine. After it reaches 165 or so, it has usualy shrunk back and can now fit on the smoker wrapped in butcher paper.

I did the "Pork Butt - Slathered With Mustard & Rub" on a couple of Costco boneless butts on an over nighter a few weeks ago. I used Swamp Boys rub. I tied them up with butcher's twine in two directions. Took about 14 hours at 225* (actually were ready at 12 hours, but I was stuck on a...

35 minutes and the wings were done? With my vortex on a Weber Kettle, I usually give them a full 45 minutes (rotating the top vent every 15 minutes) before flipping and mopping with BBQ sauce for the last 15 minutes for 60 total and they come out EXCELLENT! I am SUPER PARANOID about...