Recent content by LMack

Saweeeeeet!! Thank you Mike. Gonna be slicing in about thirty minutes......

Good Morning Everyone, I just took a brisket off 22" WSM after 16hr smoke. My question is when you place the wrapped brisket in a cooler to "rest", do you ice it????

Good Morning All from Colorado, Got a question (may be stupid) when placing a paper wrapped brisket in a cooler after a 16 hr smoke, is there ice in the cooler???

Thanks Jay and Hello

May I ask all of your locations (states), I live in Colorado

Thank you TMueller, Chad and Bob

Saweeeeeet, I used 2 chunks of oak and 1 of pecan......the smoke aroma is fantastic!!!!

I've depleted my hickory wood chunks, what should I use for a 10lb pork butt, Wood available: cherry, oak, apple, pecan and mesquite?????

Thank you ChuckO

Tony, I removed it for the WSM at about 11 last night, wrapped it up, served it today at 1pm. Mmm-mmm good!!!!

It was a fine day in Colorado, smokin on the WSM and enjoying an adult beverage......oh, the pork but turned out perfect

Hello All, after opening the box that's WSM came in last November, I finally have weather and time for a low n slow cook. 12 lb butt.

Thank you Jeff, I took the brisket off when temp reached 195, great flavor and tender , but dry. I believe I trimmed way too much of the fat off, I'll try again......and you comment about beef prices, I told the butcher I just wanted a brisket, not the whole feedlot....

Hello All, I'm trying my first beef brisket on my wsm22.5.........question: with or without water??

Thanks Tony