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  1. E Brunner

    Brisket help....

    My wife and I picked up our 1/4 cow a couple weeks ago, I was very excited to get my hands on the brisket. That is until I unwrapped it and saw that the butcher had completely removed the fat cap.It's around 5-6 lb flat, I have never cooked a brisket without the cap. Does anyone have any...
  2. E Brunner

    Weekend Pick up

    Found this on craigslist for $100, over all pretty good shape. I couldn't resist seeing that my brinkman is in need of $100+ in parts to refurbish. Fired it up yesterday and I like it.
  3. E Brunner

    My first fattie

    Decided to try a fattie yesterday, stuffed it with the fixings for a reuben.
  4. E Brunner

    Minion method

    I have been spreading the lit coals over the unlit coals and have averaged 10-12 hrs of cooking. I have yet to try placing the lit coals in a coffee can in the middle of the unlit coals and then remove the can. I am starting to plan a large cook and was wondering if anyone has any input on which...
  5. E Brunner

    First boston butt

    I will be attempting my first boston butt tomorrow. After trimming it is down to a little under 8lbs. looking for a 4am start time. My only question is should I put water in the pan or go with the clay saucer? Don't know if anyone lives in upstate ny, just went to the local home depot and they...
  6. E Brunner

    Brisket attempt #2

    After a not so good first brisket I decided to have at it again. Ended up with a 5.5lb flat again from a different store this time, noticed that there was no hard fat on this one unlike the previous one(both were choice grade). I put it on my 22 at 8:30am and took it off at 7pm. It stalled like...
  7. E Brunner

    First Brisket

    I will be attempting my first brisket on my WSM tomorrow. I purchased a 5.5lb flat(flats were all that were available), I trimmed the fat down to 1/8-1/4" then put the rub on it this morning and stuck it back in the fridge. I was wondering what peoples preferences are as to fat side up or fat...
  8. E Brunner

    First cook

    I received my WSM 22 on Saturday and had it up and running in a matter of hours. I smoked a couple pork loins with a Caribbean rub and used apple wood, they turned out great. One problem that seemed to stump me was that the meat probe on my maverick 732 read about 20 degrees higher than the...

 

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