Recent content by R.Fritze

Hi James, I want to let you know that the brisket turned out fine. I was surprised as well. I probably could have removed it from the smoker a bit sooner. Everyone was pleased. Thanks for the helpful information. Now what is next after cleaning the wsm.

I don't remember. I do remember that the price was reasonable. They had two different sizes of the bags and they also carried a large bag of Kingsford Char Wood. Richard

Hi James, Well the brisket has been on since 9:15 this morning. I have been able to keep the wsm temperature at 210 to 220 degrees. At 3:30 the brisket was at 188 degrees. I adjusted the probe and it dropped to 176. I finally took it off at 6:15 with a temperature of 173. It was as low as 166...

Hi James, It's a 7lb and its a point. They did trim it and I'm cooking it right now. I'm following the first brisket recipe in the beef recipe area. These instructions give me the idea that its going to take 13 hours. This can't be right. What do you think? Richard

Hi Jason, Try the Metro food stores. I found some there last night.

Hi James, I just ordered a 8lb brisket from a store called Medium Rare in Etobicoke. The store is located across the street from Apache Burger by the Kipling subway station on Dundas Street. It goes for 6.50/lb and I can get it on Friday. This is my first brisket on my 22" WSM which I also get...