Recent content by Dave Ables

Need a little help here. This went great for me, but I noticed the end result was a texture that was kind of "Pot-roastish" Is this normal? I haven't eaten a lot of brisket, but have enjoyed what I have. I'm wondering if I did something wrong. Maybe foiled too long or too early?

I like to Par-boil them until a little tender and then skewer them. I find that metal skewers helps them cook evenly from the inside out. As said above, Oil, salt, pepper, or any other flavor needed.

There's a liquid thickener called Simply Thick designed for people that aspirate on thin liquids. I like it better than the gum because it never clumps with cold liquids. Many local drug stores will carry it or it can be purchased online.

I wrapped them completely in foil after 3 hours. They definately weren't dry, just a little firmer than I like. Thanks for all the responses. How long does one normally wait to foil ribs?

So I made my first attempt at Ribs over the weekend. Temperature was good, I thought I foiled at the right time, and I did the bend test and they appeared ready after 5 hrs at 230-250 (was windy, so temp was a bit of a challenge) The result was great flavor, solid bark, but the ribs weren't...

So, since my wife watched me run my new toy (WSM) for over 20 hrs on memorial day weekend, she saw some Olive Wood chunks on sale this week and bought them. What do you smoke with Olive wood? can I use it like anything else, or is it better suited for a specific type of meat. I've promised to...

So the WSM arrives this weekend. I'm not too worried about assembly, but how do I season it, do I cook something while seasoning? Do I eat it afterwards or do I need to throw it away? Thanks for all the help. I was looking for a link on the site for this topic but didn't see one