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Thanks all. I've 2 roasts . . . each boneless and about 4lbs. I found one large roast at a local farm yesterday. Priced at $11.50/lb (!!!!) . . . so I went back to the grocery and picked up the small ones at 1/10th the price! Sounds like I can cook them in about 7-9 hours, so that'll work...

We moved about a year ago, and I'm about to fire up the WSM for the first time since. But . . . local shops don't have ANY of the 8-10lb butts I used to cook. I can find a fine collection of 4-5 lb (untrimmed) roasts -- they look like full roasts cut in half. Figure after trimming, I'll be...

This recipe above is over-the-top. I always liked the base No 5, but the dried fruit and (like you say) the fresh lemon juice is a real winner. I added everything but the drippings and lemon, and simmered until the onions were soft. Then I blended, added drippings and juice. Served on...

PVC pipe . . . good idea. I've taken most of the dents out of the bowl, so I need something soft to avoid re-denting it when I true the vents.

The vents turn, they just don't sit flush against the bowl. This is likely where the air is coming. Burn is not that fast. I started yesterday with a full ring of briqs and lit 25 coals. Ring was still nearly full after a 6 hour cook at 325F. I've done cooks for years with all 3 bottom...

So last night I added (to the base No 5): 1 slice onion 1/4 tsp minced garlic 1T Lemon Juice 2T Apple Jalepeno Pepper Jelly. I first tried it without brown sugar but added that back after I tasted it. Simmered as usual. I ran it in the blender this morning to mix the garlic and onion. The...

Just curious what temps you expect in the lid with all bottom vents CLOSED and the top open. This is with a 7lb butt on the top rack and no water in the pan. My WSM took a hit in a storm and the vents never worked again. I just replaced them but the bowl is not true any more so they don't...

If you like the organic ketchup better, I bet you'll like the sauce better with it. I don't think it will hurt to add some extra sugar, but my bet is that you'll do just fine without it!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

This sauce has made great barbecue almost too easy! I still use the basic 5 ingredients and as much as possible keep in hand. Adding brisket juices just takes it through the roof. I almost always use Texas BBQ Rub, and it's perfect for mixing in sauce. Now, I have some Pineapple Habanero...

Like Bryan said, once you cook one this way, it's hard to imagine going back. I started doing HH about a year ago, and I've cooked more brisket in that year than I did in 5 years prior. Brisket is almost too easy with TexasBBQ rub, No. 5 sauce, and predictable HH cooks.

Depends on the cook of course. For high-heat stuff like this, I fill the charcoal ring with unlit. Then I light about 30 briqs and put them on top. For low/slow, I use 15-20 lit briqs to start it. Kevin -- thanks for your input as always. I'm doing spares so I'll plan on a 3.5-4 hr cook...

Very timely . . .as I'm planning a few racks of St Louis ribs this Saturday! Mike -- how did you start your WSM? Did you add the meat after the cooker was hot? I'm planning a Minion start with about 30 lit briqs and then add the meat immediately. My plan is to go 2.5-3 hrs unfoiled (target...

I should clarify my original post. I have done several packers with high-heat. It's as foolproof as any cook I've done on WSM. I have recently done just the flats a couple of times, and they are so convenient with almost nothing to clean up. I just don't get nearly as much juice. I may...

I used to cook only packers, but I've recently found that 4-5lb flat cooked at high temp is such an easy cook that it can be a staple. I can decide Saturday morning that I want brisket for supper and pull it off with minimum prep time. Yesterday I got to try one with my new MAC knife which...

Only question is why would you want to do potatoes with a "little" onion and garlic? I've never had much luck on the WSM because of the temps. I also make potatoes this way on the kettle. Sometimes in the foil, and sometimes not. I usually use butter instead of oil. I also like to add...

I have always served salmon with a basic brine. 1q water 1/2c kosher salt 1/4c brown sugar I let it brine 2 or 3 hours and air dry. Then I brush it with store-bought barbecue sauce (just a little) and let it dry again. I cook it about 90 mins at 250F. Seems like a can't-miss cook. I...

Wow. This is one of the best threads ever! There are a lot of people (myself included) learning this high-heat cook for brisket! I've had the same problem with separating the flat from the point. A couple of times, the flat simply fell off which made it simple. My neighbor, it turns out...

I've made the No 5 with brisket before but always added a few extras (like red wine and Cayenne -- I guess that makes it a no. 7 sauce). This Wednesday, I made it just as written with no "innovations" and served it warm with pork shoulder (the Championship Injection recipe). It was fantastic...

Thanks! Sometimes people resist the all-vinegar sauces. This one will come off REAL nice. All the best.