Recent content by Lance G

Despite the lack of exterior fate, the brisket actually turned out fine from a juiciness standpoint. But I never could get the heat where I wanted it so it didn't turn out to be especially tender. It was edible. I don't think I used enough charcoal in my first smoke in the WSM. Probably...

Another successful run at the Roadside Chicken recipe.

Yes, it's a choice brisket. So my options are a) cook it as-is - probably less juicy, b) put some bacon on it , or c) foil with some liquid of some type. Anyone have a decent recipe for some type of liquid to add when I foil? Should it be some type of oil based sauce/liquid? Didn't think...

So I was planning on breaking in my new WSM with a high heat smoked brisket this weekend. My wife took a trip to costco yesterday and I asked her to pick up a brisket for me. When I got home last night I saw a 4.5 lb flat with VERY little fat left on it. I'm not sure I've ever seen a brisket...

Anyone else used these DryBags? I bought some and I'm planning on trying it out tonight so I won't be able to offer any thoughts on them for a while.

Not sure how much volume I need but I can't imagine cooking more than the equivalent of two briskets at once. I really haven't even looked at a Kettle because I sort of assumed it was just a "grill". Now that you mentioned it, not sure why it wouldn't work.

I've used the HH method for a long time but I've always BBQ'ed with homemade pit-style smokers. I won't have access to any of my smokers for a few more years so I need to buy something and learn how to use it. What do most of you use? The WSMC 22.5 seems like the way to go but I can't find...