Recent content by Howard Barlow

Find some out of date meat and give it a go.

Maybe not. Sounds more like you need a new wife. lol

We bought a zapper for our patio. It scared the crap out of our dog. She would go hide behind plants every time it went off. We had to give it away.

Yeah, but just try to light the fireplace with that thing. :-D

That's interesting. I have always had the butts take considerably longer, whether in my WSM, or my big Klose offset.

I think you will find the butt will take considerably longer than brisket. I usually average about 1.25 hr. per lb. on brisket and closer to 2 hrs. on butts.

Thank you, Ed.

Wow, I didn't know it had been that long. I joined here in '02, after buying my first WSM. I added another before long. I see my last post was in '09. I was located in Beaumont, Texas, for 69 years. This last November, we moved to Texas' favorite State Park, Colorado. In '06 I bought a big...

Looks great, Michael. What was your pit temp?

Ah! A man after my own heart...attack. Gotta luvit.

I agree with Clark, with one exception. Put the butt on top and let the juices drip on the brisket. Put the butt on the bottom rack when you wrap the brisket, as, obviously, the drippings will no longer be a benefit. Either way is a winner, though.

Yep, went today and picked up the 4 they had, $5 each.

I was, but the ribs were ready, so...

For only $19.95, plus shipping and handling, I will send you all the info you missed. But, wait, there is more! If you act within the next 10 minutes, I will send you not one, but TWO copies of everything. Pay only the additional shipping and handling fees. You must act now, as this is a limited...

I make it frequently. My wife likes white meat, so I use breasts, or more often, just the tenders. I vary the rub. Sometimes various bbq rubs, sometimes cajun spices meant for gumbo, etc. Sometimes...both. Then, put whatever you like in the mix.