Recent content by Chris Brusca


 
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    Separating Beef Brisket Flat From Point

    I have an 18.5 WSM and a whole packer is generally 10 inches too wide. I split mine and have never had an issue. I like to put the flat on the bottom rack above the pan since that rack is generally a little cooler than my top rack, which helps both cuts finish close to the same time.
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    Here we go again! 3rd times a charm.

    Looks great Bruno! Question to all: I've only done a few briskets and generally can only get nice slices like that with the flat, not the point. What is the trick to getting slices like that with the point? Or is it pretty standard to just chop that part?
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    New Thermometer - Smoke

    This looks promising. I have Maverick's but always open to trying new stuff. I'd like to get this one and compare temps side by side during a smoke. Would be interesting to see results. For. Ex, I have a Javelin Pro thermometer and it reads exactly the same temps as my brother's more expensive...
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    Small Butts

    I'd say 5-6 hours at 250. Pull at 195, rest, foil and cooler/ towel.
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    WSM 18.5 Lid Hinge - smoker separation

    Thanks Tom & Al. That could be. My smoker is only a few months old and so far I have less than 20 cooks with it. I got my latches installed this weekend , just in time for a Labor Day smoke and they worked like a charm. I wasn't crazy about drilling more holes but the install went well and now...
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    Charcoal Sale

    Oh my, I just saw the same 15.4 LB bags at Kroger (Dayton OH) floor $4.99 each! Unreal. Right after I got 6 bags at WalMart!
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    Charcoal Sale

    $8.88 at Wal-Mart. 15.4 LB Kingsford Blue bag.
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    Uhhh! Just can't eat it, can hardly take the smell! Need tips/help.

    Interesting topic. I've felt the same way at times too. I enjoy cooking BBQ for others but when it's time to eat I'm normally not into it. However, I'm always I to the leftovers later.
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    WSM 18.5 Lid Hinge - smoker separation

    Yep it's directly over the back leg.
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    WSM 18.5 Lid Hinge - smoker separation

    Thanks Bob, that makes me feel better. Here are the ones I ordered. Part of them are plastic (the red part). We'll see how they hold up. How many latches did you install? I am thinking I may just use 2-3. I want to minimize how many holes I drill...
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    WSM 18.5 Lid Hinge - smoker separation

    I installed the WSM lid hinge on my 18.5 WSM this past weekend. I love it. I installed it on the back side of the smoker over the weld, as suggested in the instructions. However one side effect of having the lid open is that my smoker has a tendency to want to separate on the front side where...
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    Question for those that went from 18" up to 22" or 22" down to 18"

    I faced the same delimma but decided that getting a larger smoker for just the small amount of use I'd need the larger one for wasn't worth it. I just cut the flatter part of my brisket off and cook as 2 pieces. I don't do ribs much. Works fine for me.
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    Rubs and overnight storage

    Great feedback guys, thanks so much. I was always under the impression that you don't put cold meat on a grill or smoker. I'll try it tonight though.
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    Rubs and overnight storage

    Thanks Jason. I use mustard slather too which seems to help. Thinking of ftryin an injection ... this would by my first on pork shoulder. Smokin' tonight!
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    Rubs and overnight storage

    How important is it to let a rub rest on meat overnight before smoking it? I normally just put the rub on my meats before smoking but after allowing the meat to get to almost room temp first. Trying to see if it makes that much if a difference.
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