Recent content by a gampher

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pete Z: That sounds good. Do they have the Chuck Rolls in the case or do you have to ask for them special? I haven't seen them at our Sams's Club. I...

The posts I find most helpful are the ones that describe successful smokes, so here's my latest: In preparation for a party this last weekend, I bought a 17.5 lb choice Angus chuck roll from the local Sam's Club. I cut it in half and rubbed the halves with Worcestershire and TexasBBQ Brisket...

I live in the KC metro. 1. Jack Stack for everything but a pulled pork sandwich. 2. Oklahoma Joes for a pulled pork sandwich. Gates and Arthur Bryant's are overrated in my ever so humble opinion. Edit: Zarda BBQ makes a pretty good sliced brisket sandwich.

OK, things have changed (again! argh!). Looks like I'm stuck with one Hillshire farms 18lb fully cooked whole bone-in smoked ham. Will using the WSM "oversmoke" the ham? Should I just ease it up to 120-130 degrees internal @ 225-250? What wood should I use, hickory? Apple? TIA.

Lookin' good, Glenn! Well, lunch has been downgraded to only one ham, so that helps out a little. We'll see how it goes. Kevin - What method do you use to make ham stock?

You're the best! Thanks!

Alright, so I'm having an issue coordinating the smoke on Sunday morning, so I'll most likely do the smoking on Saturday, then re-heat on Sunday. Since they are ready-to-cook (and not spiral), I'm guessing that this is the best option, as I don't have the 5 hours on Sunday to devote to the...

I had a hard time with this the first couple of times, too. It helps to study the post-trim pre-cook brisket a bit to see where the vein of fat runs. I've noticed that you can sort of tell where the "squishy" fat runs post-cook. After the cook is done, with the fat cap down and the point to...

Howdy, I'm planning on purchasing two whole ready-to-cook hams this week for Easter (lots of people). I'll be smoking them on my 18" WSM. Couple things: 1. Will they both fit?!?! 2. How long should I smoke them? I could just go by the package until optimal temp, but will the 2nd ham add a...

Alright, here's my experience with my first high heat: It was a 12 pound packer. I trimmed it up as I would my normal low and slow brisket, used my own rendition of Kevin Kruger's onion/garlic paste, then dusted liberally with rub. I used an almost full ring of unlit kingsford, with quite a...

Robert, Have you smoked these yet? I'm curious to see how they turned out. Thanks!

Howdy, All of the briskets I make are cooked low and slow, and end up sliced fairly thick (1/3 - 1/2 inch or so) and somewhat dry-ish, depending on the section of the brisket it's cut from. What I'd like to do is smoke it in such a way as to enable me to slice them very thin (1/8 - 1/4 inch)...

Alright, I cubed the point and flat together after the initial 10 hours, then smoked them both for another 5 hours, in sauce for the last hour. Probably went a little too long, but they turned out great. The flat pieces were more dry than the point, but they all tasted good. Thanks for the...

Howdy, I looooove burnt ends, more than I like slices of the flat. If I cube up the flat and throw it back on for a while, like I do the point, will it actually come out edible? I've never done it but I'd really like a whole packer of burnt ends. It seems I never get enough off just the...

Thanks for the tips, guys.