Recent content by JerryA

Thanks Chris and Bob!

Thanks! ....

Thanks Chris, it was great seeing you this past weekend. I actually added 2 WSM's back into the mix. I stopped taking them when I started cooking chicken on a GMG. I have a small trailer so I figured I'd downsize from taking 6 smokers to just 3 drums and a GMG. Cooking ribs on a drum was...

Thanks! That was a great experience. Didn't win the $50K but we had tons of fun with all the teams there. Also great to see a few California judges out there, who came over after judging to say hello. Hope they bring back the PRO BBQ Tour next year.

Great seeing you Chris! Congratulations on your achievement!

We'll be there..

See you there Chris!

Thanks Chris! It was good seeing you. Thanks for the pins!

Thanks everyone! We're looking forward to our trip to Bentonville!

Burnin and Lootin BBQ

Size can also depend on what you're cooking on. When I used to cook 2 butts on the bottom rack of my 18", I used to look for 14lb 2 packs. As long as the money muscles were a decent size. That way the MM's weren't hanging over the side of the bowl. For brisket on an 18" I would look for 14 - 18...

Thanks Chris! We're excited to be making the trip to Tennessee with our WSM's! - - - Updated - - - Thanks Dustin!

I get pop outs in the middle of the rack as well. I try to get them really tender throughout the whole rack.

I wish I knew the answer as well.. It happens to me often. I try to babysit them to try to catch them right before they pop out too much. Once at a comp I went to open up my ribs to sauce and none of the bones popped out. I cook 6 racks and NONE of them broke through. I thought I undercooked...

Time to load up the garage!!