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Steve, Yeah, I foiled for the last couple of hours. I don't cook by internal temps, but just 3 hrs/lb.

Looks mighty good Jim...

Don, I did end up chopping the beef after pulling. The pieces after pulling were just too big, so I got out the ol' cleaver and made short work of 'em. I didn't do the tacos or burritos, but went directly for the enchiladas. If you haven't tried that particular recipe for enchiladas, you're...

I've got a couple of 4 lb Chuck Roasts all rubbed up with Yum Yum Seasoning and sittin' in the fridge in plastic wrap. Gonna put them on the WSM tonight around 10PM and go by Stogie's tried and true advice: 240° for 3 hours/lb, foiling for the last few hours. Then into the cooler...

Denny, Just follow the instructions Chris has posted in the Cooking Section. Here is a good example. Have everything you are going to need ready ahead of time. When you make adjustments to the WSM, make small adjustments and give them time to take effect. If you use the Minion Method...

Rob, This recipe is a sure hit.

Denny, I just use regular plant waterer with about a 12" snout. Holds about 1/2 gallon and works great. Go to Amazon and watering cans. They have them year round for less than $10. Use the link on this site under the Shopping tab.

Patrick, I've done it both ways with no appreciable difference. I know I've seen others here post that they also leave it out for one reason or another. Go for it, and Welcome to the Forum!

Thanks for the responses, guys...

Thanks for your replies... Jim, I thought that would be right, just wanted confirmation. I'll let you know how it comes out. Al, I've used a rub after brining many times with good results. This particular marinade has a flavor that I've never found before, so I just wanted to try it out...

I've got one of those Ron Popeil injectors that came with a Showtime rotisserie I bought several years ago. The needle part just has one hole in the end of it. I've never used it at all. I want to get a syringe for injecting turkeys, butts and other things. I've seen other injectors that...

I have recently found a new BBQ Marinade that I like pretty well. It is called Chiavetta's BBQ Marinade. It's a vinegar-based rather thin sauce similar in consistancy to Carolina vinegar sauce. Anyway, I first tried this on chicken thighs (bone-in, skin-on) and really liked it. I marinated...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Phil Rex: Hi WSM enthusiasts, Do I need a WSM or not? <HR></BLOCKQUOTE> Yes!

The jaccard works wonderfully on a sirloin. You get all the flavor of the sirloin and a lot more tenderness.

You're kidding, right? I think the Egg is a good cooker, but I don't have any personal experience. However, it is heaver than heck, difficult to move around unless you get one of those dollys (and then you have to be concerned about any steps you might have to negotiate). It's expensive as...

That DOES look good, Bruce... Makes me want to take the afternoon off and go fire up the WSM

Dale, Have you tried www.sausagemaker.com ?

Thanks, Keri. That just reinforced my experience from last week. The enhanced breast I did as a test run came out great! The really good news is, yesterday I found some fresh, unenhanced, turkey breasts at my local grocer. That'll be going into the Honey Brine tomorrow!

Dave, I had the same question a week ago. I had a 7% enhanced turkey breast and wanted to do Keri's honey brine recipe. Since it was a trial run for Thanksgiving anyway, I decided to go for it. I followed Keri's recipe exactly, including brining times and drying times in the fridge. The...

Sorry to hear about Darryl-dog, Keri.