Recent content by Mark Goldstein

I got this recipe link in my email and the cook time just doesn't seem right to me. Any thoughts on how the heck they can pull the meat after so short a time? At least it's short compared to what I've read here. Pulled Pork

Mords, GMTA=Great Minds Think Alike I never thought about a warming plate. That might just do the trick! Just gotta dig it out of the garage and clean it up a bit.

It's called replying before reading the entire thread, Mords. Plus, it's a perfect case of GMTA. I wish there was a way to keep meat warm for longer than 4 hours. I'd love to bring freshly smoked meat to our next pot luck at work, but in order to do that, I'd have to pull it off the...

I only use my leftover briquettes for grilling. What I have left after smoking doesn't appear to be in very pristine condition, so I doubt it would burn all that consistently, at least not enough for a longer cooking time.

Because of all the fillers and other ingredients in charcoal briquettes, I've heard that it's not a good idea to use it on your lawn or garden. Now, if you're using lump charcoal, you can use the ashes from that.

Yeah, Jim, I knew that going in. Normally I try to buy the cryovac whole briskets so they're not trimmed to death. I'm going to be putting the WSM to work most weekends, so I'm going to get lots of practice. I loved the fact that I didn't have to add charcoal or mess around trying to...

Well, my first smoke on the WSM is over and I met with mixed results. The brisket tasted great and I got lots of compliments on it, but it was not as moist and tender as I would have hoped. I'm hoping it was because this was a trimmed flat (though it did have a very thin fat cap) and it...

Strange that your Costco doesn't have them. Did you ask the guys in the meat department (the ones behind the glass who cut up the meat)? I know if I want something that's not in the case, I can often ask them and they've got it in the back. With briskets, most people don't want the...

I've been browsing the site in anticipation of my WSM arriving soon and I notice that a lot of times people will say they cooked at such-and-such a temperature or that the smoker was holding at a particular temperature. In most cases there's no indication if the temperature reading is being...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: 2. Leave it whole for best results, imo. Fat down. When you're resting it--fat up. </div></BLOCKQUOTE> This is something I'm still confused...

According to Cooking.Com, here's the definition: Kosher salt is a coarse salt that contains no additives. It dissolves quickly and is preferred by many professional chefs for its texture and flavor. It is also known as pickling, rock or coarse salt. So, it sounds like you can pretty much get...