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Milt's BBQ for the Perpelexed, a kosher BBQ restaurant, opened last year. Really good food. Great sauces and sides. Nice atmosphere, great bar. Love their brisket chilli, and the Milt Burger. http://www.miltsbbq.com/

My kosher butcher gave me a beautiful deckel, essentially the brisket point, a few days ago. I've done many full packer briskets, but not just the point. This was a big one, 7 pounds. I decided to give it the high heat treatment. I marinated it overnight in Guiness, Apple Juice and...

There's a long story, and a short one. Here's the short one. I've done a ton of midnight briskets. All were great, moist, delicious. Great burnt ends. Etc... I've also done several high heat. Never had a problem. This weekend I had my first problem. My butcher got brisket from another...

Hello Everyone, Last year I did my first pulled lamb shoulder http://tvwbb.com/showthread.php?37428-My-first-Pulled-Lamb-Shoulder ) . It was awesome and delicious. I'm probably doing more in a few weeks, but might have to buy it early. Is it OK to freeze meat that I will be smoking and...

Has anyone here done a bunch of Beer Can chickens on the WSM? How many can you fit? Thanks, Gil

Started with this cut: IMAG0107 by gilaadm, on Flickr Cut off the neck portion. Put garlic slivers in cuts in fat in both the shoulder section and in the neck. Marinated overnight in Guiness, Apple Juice, Rice Vinegar, garlic and chopped mint. Next morning patted dry and rubbed with a paste...

So my butcher didn't exactly give me what I wanted. I asked for a bone-in lamb shoulder, and I got what looks like a lamb chop rib roast, with some other stuff on it. It's beautiful, and high quality. I'm not going to take it back, because it looks great: IMAG0106 by gilaadm, on Flickr...

My annual brisket party was on Labor Day weekend. Two years ago it was one brisket on my 18.5. Last year it was 3 briskets on my 22.5, and chicken parts too. I stay up almost all night, starting at about 10 PM, with the party starting at 3 PM the next day. This year I went big: 99 pounds...

And we had 3 turkey breasts, 5 pounds each. Here's one of them: smoked turkey, 1 of 3 by gilaadm, on Flickr And sliced: turkey breast slices by gilaadm, on Flickr A friend of mine flew in from Philly to do this with me. He was responsible for the ribs. He also decided that we needed...

We had 21 pounds of beef ribs, which we made on the 18.5. These were made by my friends Erik and Rhona, who flew in from Philly for this event: beef ribs by gilaadm, on Flickr beef ribs on top by gilaadm, on Flickr ribs smoking by gilaadm, on Flickr finished ribs by gilaadm, on Flickr...

My annual midnight brisket party has expanded. This year we had 63 pounds of brisket, 21 pounds of beef ribs, and 15 pounds of turkey. I have a 22.5 with a Cajun Bandit stacker, and an 18.5: daddy and baby by gilaadm, on Flickr One of 4 briskets after marinade poured off: marinade...

Hello Everyone, Every summer I have a big brisket party. Last year's success is memorialized here: http://tvwbb.com/showthread.php?26584-45-pounds-of-midnight-brisket-and-burnt-ends-Success!&highlight=pounds+midnight Since my party gets more popular each year, I keep getting more toys...

High Heat Brisket (5:30 AM fired up smoker, 6:00 AM put brisket on, fat side down) This was my first High Heat brisket ( http://www.virtualweberbullet.com/brisket4.html ) and it was a complete success. I used a full, uncut and untrimmed brisket from Hungarian. 15 pounds...

How do I upload pics to this thread? Are there instructions anywhere? Thx.

Hello there, How do I make burnt ends with a high heat brisket? The cook time for the high heat brisket is almost the same as the extra cook time for the burnt ends alone. It seems to me as if I cannot make burnt ends for the same meal as a high heat brisket. Even if I keep the high heat...

Hello Everyone, I've done many briskets, most overnight. Every year I have a brisket party where I do 45 pounds of brisket on my WSM 22.5, starting the cook at about 11 PM. I've done one high heat brisket and it was incredibly. Delicious, juicy, great bark, etc... Can I do three...

Hello Everyone, I did my first high heat brisket today. It was awesome -- the suggestions on this site were invaluable. Every summer I do a brisket party where I smoke 45 pounds of brisket. Last summer I posted the details with pics ( http://tvwbb.com/eve/forums/a/...441095026#8441095026 )...

Hello there, Any ideas or recipes on how to make turkey bacon from the turkey thighs? Thanks,

Hello Everyone, Here is the finished brisket: http://www.flickr.com/photos/g...84749/in/photostream -- If you're interested, read on...... This weekend I did my second annual midnight brisket. Last year I had about 25 people for a 15 lb packer that I did on my WSM 18.5. I had to cut...

I'm doing 45 pounds of brisket on my WSM 22.5, low and slow, starting at 11:00 PM or so on Saturday night. People are coming over at 3:00 PM on Sunday. It looks like there will be rain, on and off, throughout the smoke. It's hot and humid here in Chicago. Any suggestions about using the WSM...