Recent content by Mary M

Confession time: I did buy a brisket. It was beautiful and decent price. But I think it would be nutty to add it to this cook.

Need some timing and other help! I'm cooking for a party next Saturday for my dojo. One of my dojo buddies raises pigs, and he offered a couple of butts. Woohoo! Fabulous backyard pork! So exciting! So today he gave me the meat, which is one nicely trimmed boneless rolled butt (about 5 pounds)...

Simple smoke day at my place, I did a couple racks of ribs with my modified Armadillo Willy rub, made some crowd-pleaser sauce, foiled 'em and went over to feast with friends (they did all the sides). Ribs were pronounced excellent.

Thanks, all -- so I think I'm looking to pull at noon, foil, cut the points and back into the smoker at 4:30. It looks like probably a midnight cook, then. But I still have this one point all by itself, when does that go on?

I've got a big cook coming up next month, which will include a couple of briskets (separated into flat and point) plus one additional point. Of course, this is an Occasion and so I don't have unlimited time to spend with the smoker -- in fact, most of the day I'll be away doing other things...

I'll go against the flow here: I think brining has its place, but it seems like in practice it's often both overdone and overrated. Ever eat at a Boston Market? Ever have their turkey? What a juicy, succulent...ehhhh, it's like rubbery mush swimming in saline solution. And that's the result...

One of my pals has a bunch of cinder blocks and room enough to build an open pit. We're tempted. We like the idea of cooking an entire animal, or a large part of one anyway. Anyone ever done this?

Smokey Bro is a seasonal operation out of a shack on Route 2 in Shelburne. Situated on the premises of the Mohawk Trading Post (look for small signs on the road and a red shack), Smokey Bro has a few picnic tables, or you can take out. Excellent brisket, ribs, pulled pork. Chicken is decent...

Given that: Large hunks of meat are being smoked overnight (brisket and butt) Meat needs to come off at about 8 AM and then left on its lonesome, because the crew have other obligations Meat will be foiled and kept in a cooler until party time Party starts at 4 pm, when the ravenous hordes will...

Err....what is this "sleep" of which you speak? Real ribs, not baby backs. But I take your point. Plan B...possibly a butt overnight...

As usual, I'm time-constrained on this weekend's cook: getting home late Friday night, off to appointments 9 Saturday morning, going directly from there to a party at 4 where I'm supposed to bring ribs. Yeah. So, my question is: do you think it's possible to overnight a couple racks of ribs...

What? Someone's selling ribs without tips? That's unamerican! You need those for the baked beans!

First cook I ever did on my WSM was chicken, on high heat. It came out great: smoky, beautiful smoke ring, crispy tasty skin. I took the leftovers and made a smoked chicken/sweet onion/wild rice soup that was pretty awesome if I say so myself.

What great ideas! I went to my butcher yesterday and said, "So, watcha got?" Answer: spoon roast! (huh?) Yes, spoon roast, apparently a cut often used for deli roast beef. Serious Eats raves about this slow cooked in the oven; I slow-cooked it in the WSM over applewood with my standard beef...

You know how sometimes you want a brisket but you can't justify it without a big party? Yeah, me too. When you don't have a gaggle of people to feed, but you want beef, what beef cuts do you put on the WSM (other than meatloaf)? My supermarket has had little weenie flat-only briskets lately...