Search results

Pit took off on me. (I have some bottom vent maintenance to do.). So they're finished about 12 hours ahead of schedule. When they cook fast like this the peppers don't take as much smoke flavor and, in my opinion, lose some of their taste profile. (I know. Who can actually taste...

Ok. Here's a shot. Pulled these off the plants this afternoon. Been smoking at 175 for about 4 hours so far. Another 20 hours or so and they'll be nice and brown. Pineapple habañero sauce here we come...

Figure I'm doing the hottest cook I can possibly do tonight. Ultra high heat. Photo Buckets's down so here's a teaser until she comes back up......

Hi. check out this post from last weekend. High heat brisket flat. Piece of cake. First cook with my CyberQ Wifi but have been using Gurus for years. http://tvwbb.com/showthread.php?44793-High-Heat-Flat-First-Try

Well since my WSM cover got tossed years ago ... and since I live within 5 miles of a half dozen marinas ... and since my in-laws are avid (insane) sailors .. I guess I know which way I'm leaning. Although gotta admit.. wish I'd thought about the sealant ideas and the trash bag under the cover.

Hi. I leave my WSM out all the time. Tried using the WSM cover but it leaked and bottom would fill up with water. I can put a trash bag on it - which keeps the rain out - but it looks pretty ugly. Anybody have any good ieas for keeping the rain out? (No I'm not keeping it in my shed).

Thanks. Injected it and it held about 1 1/2 cups of liquid. It was pretty good. Slicer's a Forschner: http://www.amazon.com/gp/product/B0015ZW86I/ref=s9_simh_gw_p79_d0_i6?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=17BJNKMZ56F9KS4NTS92&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846

Hi. Some pics of the finished product from a cook documented in another thread.

Pics....

Great idea. Now why didn't I think of that???? Actually the texture was perfect. Pull apart tender but not dried out. Not really shreadable except the sections toward where the point would have been. I will however foil sooner next time. There was no real bark to speak of. I'll post...

HI Bob, Thanks. Low and slow I've never seen it power through like that foiled. Really caught me off guard. I was probing. Honestly it still didn't feel as tender as I like when pulled. That's why I pulled at 205* That and the fact my guests like it shredded. But who knows...

Well thats's it. Really a nice easy cook. Can't wait to see how it tastes. [Wondering why no stall?] Here's the consolidated cook log. Time / Pit / Food 7:40 / 39 / 350(?) 8:30 / 60 / 228 9:10 / 97 / 371 9:50 / 135 / 370 10:20 / 154 / 370 11:00 / 372 / 170 11:05 / 346 / 171 [Foil]...

Yepp... Big brisket the ends extend past the heat shield (bowl) foil keeps the edges from burning in the beginning. Afterwards it shrinks. Other ways to do it are to tie the ends of the brisket in a truss or something I just recently learned hang it over a brick in the middle of the grate.

Shot just before foiling. Surprised not to have seen this flat stall at all. Time / Pit / Food 11:00 / 372 / 170 11:05 / 346 / 171 [Foil] 11:10 / 408 / 173 11:20 / 366 / 177 11:30 / 328 / 180 11:35 / 328 / 183 11:40 / 346 / 185