Recent content by Jack O

Thanks, were did you find the larger size 2.5 gallon Ziplock bags?

Hello folks, My wife and I like to smoke small roasts, turkey breasts, chickens, etc - where can we get the best deal on brining bags? I just bough a few at Bed, Bath and Beyond but they were $4.99 each for a 23.5" x 19.5" bag which seems a bit expensive. We bought a few turkey brining bags...

I also had fatty ribs the time before last week and at that time I was cooking at 225- 235. This week After reading Harry Soo's recommendations, I cooked at 275 and they were great with almost all of the fat rendered out. Jack

Help, I just opened what I thought was a 3# thick flat and found that it was folded in two. If I smoke this at 225 one end will be done much quicker that the other since it tapers a lot. Question, can I just put on my dry rub and refold the roast? Thanks for any and all replies, Jack

Harry thanks for the recipe. I purchased my WSM after reading your review on Amazon earlier this summer and I've been smoking something every weekend. Again, thanks for the great tips.

Brian, When I have a lot of peppers I char them on my grill until the skins are blackened then cover with a damp towel until cool. I put them in zip lock bags in my freezer until I need them. When needed, rinse them under cold water and your good to go. Jack

I use Japanese water stones. In my experience water stones sharpen much quicker but, you do have to flatten them from time to time since they hollow out fast.

I use a foiled water pan and cook at 235. I just cooked an 8 # pork shoulder for 7 hours and foiled it with apple juice when I woke up in the morning (it was already 170 internal). Put it back on the 18.5 WSM 3 hours and it was 205 internal. Removed it and put in my Colemans cooler wrapped in...

It turns out that my brisket was a 8.5# packer with a very small point. It turned out great as did the pork shoulder and chicken thighs. Keri's Hog Apple Baked Beans complimented the day and after topping it off with some home made Limoncello, I'm ready for bed. Jack

Well, I did finally go to the store and get a can of apple pie filling and made this recipe and it was great.

I'm about to put a brisket and pork shoulder into a cooler for this afternoons family gathering. I need to get started on my version of the famous "Keri's Hog Apple Baked Beans" and in a few hours, I'm starting chicken thighs on the WSM.

Well I did the Brisket over Pork Shoulder and both hunks of meat cooked faster than my last smoking session. I got them on last night @ 1:00 and ran the WSM at 235 but, at 7:30 both hunks of meat were already at 175 degrees internal temperature. I foiled wrapped the brisket with some Snowshoe...

Thanks Dave, I'll let you know tomorrow. Jack

Last minute question here if anybody with knowledge of this recipe is around. I want to make these tomorrow to serve with Brisket and Pork Shoulder and I have all of the ingredients except "apple pie filling". I do however have cut up apple slices in my freezer that still look pretty good...

Bob, Good point since reaching down to the bottom rack for the brisket might be an issue and I sure want to get it into foil before it starts drying out.