Recent content by B Lauchnor

If you are still looking. My family loves this homemade sauce. 2 Tbsp Butter 1 Tbsp Vegetable oil 1½ cups ketchup ½ cup white vinegar ¼ cup Worcestershire sauce ½ cup dark brown sugar 1 Tbsp prepared mustard (or ~ 2 tsp dry mustard) Juice of ½ lemon ½ tsp cayenne 2 tsp onion powder 2 tsp...

I only buy full packer brisket there. I went in on Saturday to my local superwalmart and they had two, choice grade. One was about 14 lbs and the other 15lbs. Usually they carry only select, which I don't buy, but now and then you'll see choice grade. I took the 14 pounder, cooked it about 16...

Joe, I think you've hit it. At least it's something I can try. Thanks for the link.

It was more of a roast, about 4 to 5 inches diameter like the EotR, it must have been some cut of a sirloin roast.

Years ago my father used to buy and rotis (with some Hickory or Mesquite) a cut of beef that the local butcher called a "Texas Tip." Dad is gone now and the butcher is also long gone. I've been trying to figure out what the cut is really called since I can't seem to find that name used...

I had mixed results, but I didn't start looking for KBB until yesterday. The closest WM to my house was out. The guy in charge of the garden area said they gave him one pallet, he forgot to put it out until Monday, and it was gone Wed. at noon. The other WM near me had some left but I think it...

Costco, in my area, is now carrying St. Louis cut spares prepacked by Swift, I think. I bought some and smoked 'em up a couple of weeks ago and they came out great.

Every Butt I've done for the last year has been a mix of hickory and cherry. About 2:1 Cherry to hickory. I've also done several butts with just hickory. Every one of them was the BOMB! Heh. I love hickory, to me it is the flavor of BBQ.

I sauce one (top) side. Usually do 3 racks of BBacks and sauce 2 of the 3 for the wife and kids. I leave mine dry and apply sauce later. My wife likes Sweet Baby Rays that has been applied and thickened a bit after sitting for about 20 mins on the ribs while still in the WSM.

I usually shoot for 250. Then if the temp drifts up or down 10 to 15 degrees I don't sweat it. Don't make temp a big deal just get it in the ballpark you mentioned. Congrats on the score. I'd love to get any WSM for $60. Brad

The greatest myth for me is the Time/Temp myth. You HAVE to cook at temp X for real BBQ You HAVE to cook for time Y for real BBQ And there are so many great liars on TV. Just watch a guy claim he cooks ribs for 2 hrs at 220. Or someone saying he cooks a brisket @220 for 3 hours. Or Butts at 200...

Based on the price at my local Costco yesterday, I'll be doing a lot more spares. $2.49/lb for spares $3.79/lb for BBs Sheesh, Come on Costco! Brad

Tim- I can certainly put in a powered roof vent. I know there are attic vents with solar powered fans. I am going to be running power to the shed so I will have a lot of options for venting. The vast majority of the time the doors on the shed will be opened. I only plan on cooking with them...

I was considering the corrugated iron for the exterior and had considered it for the interior. Thanks for the input guys I think I can get what I want out of this project. I appreciate the input. Thanks, Brad

Timothy- Using concrete backer boards is a great idea. Help me out, I'm not familiar with FRP panels. Are they something my local Home Depot carries? Ventilation isn't much of a worry for me as I am going to put several roof (attic) vents in the structure. My biggest concern was an errant...