Recent content by P Welch

This was my second brisket and I seperated the point from the flat this time. Cooked them in same foil pan. Over them was the pork butts that I split in half again for 4 smaller roasts. The pan filled with both juices and I basted the brisket with the combination of them. The brisket came out...

Amen brother. I have just begun smoking this year and have read many of the posts here. They have helped guide me to try different methods, but in the end it is my cook. Even a 'bad' cook tastes good low and slow. As long as we learn from our cooks and everyone fed is sated, what else matters?

Looks great. Great photos.

American Roots Festival Cook Tomorrow is the American Roots Festival at Caramoor. What better to serve than all American BBQ? Spent the day cooking Brisket and Pork Butt. Here are the pix. Can't wait to report back on how they tasted. Hot Tuna acoustic and David Bromberg Quartet...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: Looks FANTASTIC Pat! What temp did you cook it at? Where are the photos of your new WSM 22? and most of all, WELCOME to the forum...

So, by coincidence I decided to inaugurate my new WSM 22 last Sunday. Did a brisket. Here are some pictures. First Smoke Took about 8 hours to cook 8 lbs. The smoker ran a tad hot (average temp about 240). Came out moist and delicious though. Learned some things and have some questions as a...

Here are some pics of my first smoke attempt on my new WSM 22. Used Jamie Purviance recipe from Weber's SMOKE book. 8 lbs trimmed, just shy of 8 hours cooking. Very moist and enjoyed by all. First WSM Smoke