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sorry for the slow reply here. I prepared the brisket as you suggested by injecting with beef broth and using harleys seasoning salt . Slow cooked to 165 and then foil to 190, let it rest for an hour in a cooler. It turned out delicous, in fact I think I will be hard pressed to make one that...

Thanks for your replies. I plan on seasoning it with some Harleys texas style bbq seasoning at let it sit overnight before putting it on the smoker. We want this for an evening meal so if I start it 8am would I be fine or should I start earlier maybe later. And also high heat or low and slow?

I'll be doing my first ever brisket this weekend and I'm a bit confussed. I have a 5lb brisket piece from the walley world and I'm wondering how to smoke it. Do I smoke it untill its 160 degrees or untill it hits 190. High heat or low heat? any help is good.

Has anyone tired using this injection on a boneless porkloin? I'm thinkn of giving it a try this weekend for a mothers day smoke. Any thoughts or input would be great. Mike

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K: Welcome to the "cult" As Wolgast has said, start with a WSM and let it progress from there. Soon you will be like all the others here, and...

I just took the thermo probe and let it hang down thru one of the holes in the lid vent. I assume it was at about the level of the top of the meat or slightly below

so for that pepper stout recipe do I realy need to us stout beer,hate to have to buy a whole six pack of beer I would never drink and only use one can.

I have a chuck roast which I'm guessing to be about 3.5 lbs, I'm looking for any advice on how to prepare this for the smoker. Would prefer to make pulled meat, but I will listen to any suggestions

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: ooooooo, MIke you gotta post that recipe!!! </div></BLOCKQUOTE> I used Chris lillys championship butt recipe

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike from Iowa: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim (the grillaholic): Mike, were you awake for the entire cook? 7.5 pounds at high heat sound very obtainable. If you went to bed, maybe the smoker...

All my fears were erasised when I cut back the foil and started to pull this butt apart, it was simply amazing how easy it pulled and the flavor was to die for. The best compliment was when one quest said and I quote her ( I could take my clothes off and just roll in that stuff its so good) I...

Just checked both thermos in boiling water and they are within a degree of each other. I will know in a couple hours how it turned out. You say it in not usual for this quick of a smoke, you got me kind nervous now, maybe I'll crack a cold one to take off the edge

Total time on the smoker was 8.5 hours

When I probed there was no resistance at all, I figure shes done

I've probed in 5-6 different spots now and they all read 200* this was with 2 known good thermos, wrapped in towels now and resting in cooler. Strange that it never stalled?

I put a 7.5 lb. porkbutt on at 4 am and now at 10:30 am it is at 180 internal. Grill temps at 235 checking with 2 different thermos. This butt has shown no sign of slowing down and going into its stall. Is this normal for them not to stall? And if so what effect will it have on it for pulling...

Im setting up my 18.5 for an early morning smoke that will prolly take most of tommorrow, my question is, I have the charcoal ring so full that my water pot will not sit down in there, has anyone ever sat the water bowl on top of the lower grate? or would that not be the thing to do. I don't...

I will be doing a 7.5 lb bone in pork butt on my 18.5 wsm and would like to eat at 6pm sunday evening at what time would you all put this on the smoker to be done by that time?

Has anyone tried Bad Byrons Butt Rub. I ran across some today and was wondering if I should pick up a bottle. I would use it on a pork butt that I plan on turning into pulled pork.. Yes, no ,maybe, any reviews..