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Going to do a HH brisket for dinner tonight before the Wednesday night poker game. I've done several HH briskets and love doing them that way, but I'm not satisfied with my seasoning. I've been kind of lazy on this, using simple yellow mustard, and then a pretty basic rub which is generally...

This weekend, I offered to cook pulled pork for sale by my daughter's softball association at their season ending tournament. On Friday I did an overnight cook with 8 butts totaling 60 lbs; using my new WSM stacker. On Saturday I did half that and therefore didn't need the stacker. Friday's...

I just decided to leave it in and everything went fine, sort of . . . So I put my two 7 lb brisket flats on with the sand in the water pan. Smoked them until they were each around 160 (2.5 hours) then pulled them off and placed them in disposable aluminum pans, added a little liquid and...

I have sand in my water pan. Do I need to remove it to do a high heat brisket? Thanks, Bill

My favorite slaw with pulled pork is based upon something I adapted from a Bobby Flay version. Use your favorite cabbage or cheat and buy the pre-shredded bag. The dressing goes something like this: 1/2 cup mayo juice of 1 lime 1 chipotle in adobo 1 tbl chopped cilantro salt and pepper to taste...

Unfortunately I won't have my WSM with me at my parent's lake cabin this weekend, but I'm planning on Roadside Chicken one night, and a heavily spiced pork tenderloin the next. Maybe I'll fire up the smoker when I get home Monday . . . So, what are you cooking? Bill PS Hope you all have a...

With a pre-heated cooler and all the other space taken up with towels, etc, you can keep it hot for an amazingly long time. When I've needed to go for a very long time, I've even heated a couple bricks (an hour or two in a 300 degree oven), wrapped them in towels and used them as an additional...

Clay: I agree with everything people have said, above, but I'll also add that the right sauce can really make those pulled pork sandwiches sing! I never mix it with the meat, but always add a sauce on top of the pork when making my sandwiches. After growing increasingly frustrated with the...

Thanks, Dan. I think that might be the key. When I did it, I was only able to leave the chicken over the coals for a couple minutes before the flare-ups were starting to blacken the skin. With the WSM disassembled and the grate moved over the coals, the distance between the fire and meat is...

So it looks like the consensus is you can either go high heat for nice crispy skin, or go low and slow for more smoke flavor into the meat. I was hoping to achieve both by trying to crisp the skin at the end over direct heat. Most of my family takes the skin off anyway, and I sure don't eat...

OK, so I'm probably wading in deep here, but I question whether it's possible to get the skin of a chicken "crispy" after cooking a chicken low and slow. Last night, I brined and butterflied a chicken and smoked it for about 4 hours at 250-270, until the breasts read 165 and the thighs were...

Great job. Smart thinking getting the domain name. As for your logo, if you want a sign, you can check out what I did here: BBQ Signs My sign is made of raw steel, and is just starting to rust nicely, adding some character to it.

Quick update: Thanks for the advice, Bryan (and you too, Tom, but I did go with Bryan's advice ). Cooked the brisket Friday. Cooled it Friday night, then sliced it Saturday. Put the sliced brisket in disposable aluminum pans double covered with foil and then brought up to temp again on...

Bryan: Thanks for the advice. I think that may work, but I don't have a vacuum sealer. If I simply rewrapped in foil, can I accomplish the same thing? And I was assuming (I know, never assume), that I could reheat the brisket, tightly wrapped in the foil, in an oven? If so, what temp and for...

I'm cooking for a large crowd on Sunday (116 and counting). Am I better off cooking high heat briskets in serial fashion (2 + 2) or can I somehow fit 6 butts on the WSM? What's the most you've done at once? Can I make a teepee of butts, 3 on each level? On a related question: Do you get more...

I use a mustard slather before rubbing on everything, ribs, butts, and brisket. I think it helps develop the bark, and I don't see it as affecting the absorption of smoke. My BBQ always has a nice pink smoke-ring. As for the mess, its not really a big deal. I usually have my wife or...

Nice! Where did you find the pork belly? How expensive is it? Is it significantly less than buying store bought? Bill Edit: My bad. I was thinking bacon, not canadian bacon (brain cramp). Still very nice!

This is the second thread I've seen with Scotch eggs recently and so I finally had to try it. Plus, my local grocer had Bob Evans fatties at 4 for $10. So I did them for breakfast this morning. You should seen the look on my wife's face as I'm making them up! She wasn't amused: "Do you...

"Yup, it's official the WSM & the TVWB has created another bbq snob. Your not alone, Bill, I'm one too.... " Gary: I was so trying NOT to come off like that, but you're so right!! LOL Bill

I've been meaning to post this previously, but my family and I took a trip to Chicago recently and ate at Smoque (http://www.smoquebbq.com/) which is a relatively new BBQ restaurant in Chicago and was the subject of a Food Network episode of Diners, Drive-ins and Dives. We ordered BB ribs...