Search results

I just got the old smoker out, and I hadn't cleaned it out after the last time it was used (about 6months ago, due to my wedding). Anyway, there were maggots in the water pan, it was disgusting. What is the current best method for cooking a whole brisket. Last I looked, everyone was putting...

I decided to go with spares instead of doing the BRITU. I brought home what I thought was 2 slabs of spares. When I opened the cryovac, I found three slabs. What's the best way to arrange these? I've trimmed them down and was considering cutting them in half to put in a rack, but I only have...

I know it's not technically the BRITU recipe if you use hickory in lieu of the specified wod, but I'm in a bind. Will hickory work with this recipe?

I found this cute little thing at Sam's this weekend. $8.00, should feed 4 comfortably. I'm excited. I think I'll use lump for this one.

My dad brought me back some mustard sauce from a place called Ken's in Pensacola. He loves it. I'm afraid to open it, because he got me a gallon jar. How can I save some of this after I open it? Can I freeze it or something.

Well, I pulled my rib roast at 119, and it was too well done (I was hoping for bloody, what we got was medium rare). I still have half of it and we're going to have a nice after christmas lunch. I need to warm it up, but I'm afraid of cooking it anymore, but more afraid of drying i out (I can...

I am oding a standing rib roast today and the only smoke wood I have available is hickory. I am thinking that I'll either only use one fist sized piece, or use none at all. Which would be the better option? I don't want to ruin the meat with too much (or too strong) smoke.

It's 4:30. Is there any way I can have chicken on the WSM for dinner tonight by 7:30? I do not have the ckicken yet (so I haven't been brining or anything).

Can you smoke nuts on a kettle? I'd love to smoke ome this weekend, but don't feel like taking my smoker back to my parent's house with me. I am thinking I could put the fire to one side and the nuts on the other. Any ideas?

I noticed Chris had stuffing (maybe aromatics?) in his bird on the step by step example. Is this required? I am using a 7% turkey. DO I need to brine? WOuld it help?

I'm a project engineer for a construction company. The trim wood of choice in Oklahoma seems to be Red oak, and often on the jobs, they stain it in the field. That means that all the scraps are untreated, unfinished red oak. Could I use this as smoke wood? If so, I'm sitting on a gold mine.

I fell asleep, and somehow between 5am and 8am the internal temp on my brisket flat jumped to 204. I usually pull at 195. The brisket is now sitting in foil in a cooler with warm towels. Is this thing going to dissentigrate on my when I try to slice it? If so, are there any steps I can take...

Next Sunday is my grandmother's birthday, and I'll be firing up the smoker for her 8 kids and 20 or so grandkids. The plan right now is 2 medium sized butts on top, and a brisket flat on the bottom. I had a couple of questions: 1) I have a great brisket flat in the freezer, how should I...

I am doing a couple of butterflied chickens this weekend and was wondering if anyone had any seasoning recommendations. I usually let one marinate overnight in italian dressing and then use one of my rubs. Any other suggestions, or rub recipes that you like on chicken?

Will there be any negative effects if I burn pinion in the bottom ring of the WSM? I like the smell, but I'm too cheap to buy a fire pit.

Any good? I have an opportunity to get some, and was wondering if it was worth the trouble.

The length of time between smokes on my WSM is directly proportionate to the length of time it takes me to muster up the fortitude to clean the bullet and it's acc. I usually open all the vents at the end of a smoke and let everything burn until it burns out, but I still end up with a greasy...

I noticed that in a lot of the cooking topics on the TVWB homepage, in the pictures it looks like Chris uses the bottom rack, not the top rack, when cooking one item. The only times I use the bottom rack is when smoking 2 items, and the meat on the bottom rack is never as smoky. What are your...