Recent content by Dustin Dorsey

The point will get tender at a lower temp than the flat. I cook on an offset so I typically put the point towards the fire and I rotate if they are way out of balance. A lot of it is in the trim as far as getting the flat and point more even. I make sausage having trim on hand is great. With...

They definitely will take a longer time than typical baby backs. I put a probe in them to get a better idea of when they are done. The last time I cooked them for about 3 to 4 hours unwrapped and then just finished them wrapped. I just pulled them when they hit 200 internal. It might be...

Looks killer! Excellent work!

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I cooked some pork steaks for Weber Smoke Day on the WSM using direct heat. I cut these off a pork butt and used the part with a bone for sausage rather than trying to fuss with a meat saw. Seasoned with Salt and Pepper. Fired up the WSM with some lump and took out the water pan. Cooking and...

I'm surprised to see Franklin fall out of the Top 10. There are some very good joints that are in the honorable mentions this year that were on the list last year. I'm surprised to see Dayne's ranked so highly. I went there before they were in the brick and mortar. It was good but not Top 10...

Of the two I prefer foil on butts and butcher paper on briskets. I tried the foil boat on pork butt a while back and like it.

I cooked a Brisket for Easter this year. It's been a while since I've gotten to cook one. Seasoned with Kosher salt, 16 mesh black pepper and Franklin BBQ Spice. Franklin pit fired up with post oak. Brisket cooking. I kept the pit around 260 until the stall and let it get closer to 300...

I was making some sausage a while back and didn't really need the whole butt. I cut some really nice pork steaks out of the money muscle end until I hit the blade bone. The rest I deboned for sausage. I saw it on a Bar-A-BBQ youtube video. I'm just putting this out there because you don't...

I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made: I used the grater on my food processor to turn break the rusks down. Seasoned meat. My recipe. This was from Chud's BBQ Cumberland sausage video. Ground up meat. Stuffed. I...

I've got a #8 LEM Big Bite that is 1/2 HP and is probably overkill for what I do. It's a buy once cry once type purchase. I've got an older 5 lb LEM stuffer. A stuffer is a must. Trying to stuff with a grinder is just a pain and your sausages won't be as good. I did use the Kitchenaid for...

I've seen people inject to speed up the cure. I've never done it myself.

One time I was cooking for a small backyard birthday party. I was using a combo of my WSM and kettle I had cooked a brisket and the wsm was sitting around 250. My strategy to knock these burgers out (I was behind) was to quickly sear off the burgers on the kettle and let them come up to temp...

I've never over-smoked brisket ( or as far as I can tell) on a WSM. I have over-smoked the heck out of a chuck roast and it was from putting on the meat too soon. But it's not just putting on the meat too soon, because people do that all the time and it's fine. I think it's a combination of...

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