Recent content by Brady

Bryan, I don't know if you have Costco stores up your way, but we buy Tillamook cheddar (regular, sharp, and extra sharp) there on a regular basis.

Not a problem, I'm called much worse at my own house.

Will be 1 year on March 3rd. This was my 4th or 5th attempt to quit, I used the patch and it worked well right from the start. So far I have not cheated, ok I did have 1 puff about 4 months ago. Truth be told, If the damn things weren't so expensive right now, I could easily see myself buying...

It might just be psychological, but when I use the coffee can version MM, I get a bit longer burn times on long cooks and have more unburnt fuel at the end of shorter ones. I'm also one of the people who almost always adjust their bottom vents the same amount as I think it promotes more even...

If you can make the drive south to Corpus, Joe Cotton's is great. Whatever you do, stay away from Bill Miller's they used to be all over SA and are the equivalent of ordering BBQ at Subway or McD's.

How tightly are you guys wrapping your ribs in foil? The last time I did a 3-1-1 method, I wrapped the ribs fairly tight with foil after basting and didn't really notice a big difference. Maybe I should go to more of a 3-2-1 method or loosen the foil up a bit... Thanks,

I had been thinking about trying a couple of the turkey breast roasts myself, glad to hear they turned out so well. Did the cooking times follow along with the original article?

I just want to thank Bryan again for posting this recipe. I tried it for the first time tonight, and I was a huge hit.

Thanks Bryan. I typically don't have hold times as long as I did on this cook, and it appears I failed to consider how much the residual heat would impact the meat. I'll try pulling in the 185 range next. Even with the meat a bit dry, the point made really good chopped sandwiches and I...

I completed my first overnight brisket cook Friday night and was a little surprised that the meat turned out fairly dry. The brisket I cooked was a 10.25lb choice packer. I trimmed some fat as I normally do leaving ~1/4" of cap. My question is could any of the following factors have...

I've used the Chicago steak, Kick'n chicken, gourmet burger, and veggie seasoning varieties and have been happy with them. The steak seasoning is pretty mild and is a nice change of pace on pork chops and steak. The kick'n chicken has some "kick" to it but is fairly mild compared to other...

Ended up putting them on the WSM right out of the fridge at a temp of ~225. Took a couple of hours to get them in the 160 range. Sausage was good, had a hint of smoke but not really strong. Not a bad experiment however, I prefer to take regular cold smoked sausage and "sweat" it on the WSM...

I'll have to second (or third as the case may be) the choice of a packer brisket vs. a flat. For years I bought only flats because that was the part I was most interested in and since they were usually small enough for me an my wife to eat on for a few meals. After I got my WSM, I cooked a few...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Somerville: I like the product as well. Here in SE texas I have found they sell a reduced sodium Zatarain's Jambalya Mix that I very much enjoy...

I like mesquite myself and have had luck using it with some of the pork butts I have cooked. Mesquite gives meat a strong smoke flavor so when I want it be less intense, I combine it with oak usually in the ratio of 2 parts oak to 1 part mesquite.