Recent content by Brandon M

Those look excellent.

Thanks for the tips!

Do you use a full lit chimney when doing them this way, and does that short of a cook give them enough smoke? Thanks.

Wanna do some turkey legs this weekend, I have found several recipes, some low and slow some hot and fast. Im leaning towards low and slow but am worried about the skin being rubbery. Any suggestions? Thanks!

I use those to skin catfish. I think you can find them in the fishing section at Walmart. But I just take a butter knife and work it under the membrane in the middle of the rack and work my finger underneath it and pull it up from the middle in both directions at the same time, super easy and no...

I concentrated on the flat, didn't worry about the point at all, and besides the bark not setting the meat itself turned out super moist and tender. As far as the rest goes I'm not sure seeing as this was my first one. I just know the results. There are a lot more people on here with more...

The only thing that worrys me about not running water is the fact that I have ran out of water on a cook and the temp shot up close to 300 degrees, and this was with the party q set at 230, I guess the smoker just isnt gunked up enough. I did order a gasket kit that should be here this week and...

This is gonna be a delicious trial and error. (and the 4 hr rest was brutal, lol)

Yeah I did have the water pan in, and I definitley need to wait longer before foiling. Next time I will foil by appearance rather than temp.

This past weekend me and a buddy decided to go camping while the weather was nice, and I thought it would be a great time to try my first brisket. I picked up an 11.5lb packer from wally world and loaded up the WSM in the truck and off we went. I trimmed a lot of fat but left about a 1/4" of fat...

Awesome thanks.

Thanks for the replies guys. Just the info I was looking for. Think I'm gonna keep the point whole for the second smoke. Is there a certain temp I should be shooting for on the point during the second smoke, or just let it go for the entire resting time for the flat, (planning on 3-4 hr rest)

So me and some buddies are planning a camping trip this weekend, I decided it would be the perfect time to smoke my first brisket. I do want to make some burnt ends with the point. I am going to cook it whole, when the flat is done I am going to seperate the point from the flat, wrap the flat in...

There are people more educated on this subject than me, but I fill the cup with crushed ice and water, give it a stir with the probe and then let it sit till it stabilizes, should read 32 degrees.

This turned out to be the case they evened out pretty well a few hours into the cook.