Recent content by Steve St

Nothing unusual about two plateaus. Happens to me pretty often. Probably should have left it on to around 195 degrees for pulled but the true test is tenderness. I use 190 as a guide and test for tender by poking a probe into the meat. If it slides in easily I know it is ready. hth

Thanks for all the suggestions. Will give them a try. Will admit that the sauce had not had much time and was tasting it by itself. We use this sauce on both beef and pork. I'll give it a couple days in the frig then give it another try. Probably try water first since it is on the thick side...

Made some sauce last night and the vinegar is a bit much. Main ingredients are ketchup, vinegar, mustard with onion, garlic, Worcestershire, garlic, pepper, etc.. Is there anything I can do to tame the vinegar a bit? Thanks Steve

Have found that most of the family likes burnt ends as much or more than sliced brisket. The only problem is what we like is the "burnt" part. When I chop the point and put it back on the smoker I am trying to get even more bark. Tried using a bit of sauce and some rub but 2 hrs later at 250...

You're gonna love it!!! For now I also run probe under the top but will be drilling a hole for a grommet soon enough. Used water pan for the first several cooks but now just line with foil. If you decide to get a probe consider the Maverick 732. Allows monitoring both cooker and food temp...

If you go with the mav 732 or similar be aware that the cooker probe when attached near the outer edge will register the hotter temp coming up the sides of the smoker. Took me way to long to realize this and I had several cooks that lasted hours longer than necessary. To correct the problem...

Thanks Enjoyed making it but not near as much as using it. Didn't plan for the two mavericks and an auber controller. Trying to figure out something to get them off the countertop. Thinking about a tray on the side by the wsm or posswibly on the back. Just something I can set them in. Any...

Well, I'm confused! You said you cooked "fat down" then say " bottom of the flat (part that rested on the grate)". As I understand it the point is the piece with the fat cap. If you cooked with the flat on the grill maybe that is why it seemed dry. I always do mine fat cap (point) down though...

mk Send it my way and I'll make room. Pat Room became an issue immediately. Thought the drawer would handle everything without a problem while I was building. To many tongs and temp probes. Did manage to get 4x15lb bags of Stubs charcoal and three large bags of wood chunks in. Thanks for...

Not sure what you mean by bottom of flat and top of flat. Maybe you mean the thin end and the thick end? For me when I do a full packer I have found that the thin end of the flat cooks faster and tends to dry out. Last one I did I put foil under the thin end to deflect some of the high heat...

I use the Auber Temperature Controller for Charcoal Barrel Smoker. For the first several months with my wsm I manually adjusted vents and learned to get a steady temp but living in West Texas and battling windy conditions got frustrating. I do like to keep a fairly consistent temp and on...

I can sympathize. Have tried ribs 3 times without a satisfactory outcome. Tried the bend test without success and tried testing for temp although I knew this was not recommended. Research has led me to using a probe or toothpick to test for tender on my nest try. I may even try wrapping after...

Had some Cedar pickets and 2x4's leftover from a fence we had built so decided to spoil myself with a WSM Cart. Had to buy some weather resistant ply and had a couple white pine 2x4's to go along with the Cedar. Just wanted something for the Weber to sit on while I rolled it into place and...

1.5 hrs/lb is a good general guide. With the Maverick you will be able to sound an alarm at any internal temp you choose. I use 190. From there I use the probe to test for tender. Mine is usually between 195 and 200 when tender. If you do a packer do a search for "burnt ends". My family...

Thanks for all the responses. Next rib smoke things I'll do. 1. Make sure I take cooker temp readings (maverick 732) close to the ribs. 2. Run smoker (offset) or WSM at 250 3. No foil. Just don't like the idea and not looking for fob. 4. Use a probe to check tender. Just haven't had...