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That is a great looking brisket. I have not seen one that looked like that before. Glad you enjoyed cooking and eating it.

I have been pondering and planning and thinking about building a WSM cart for a while. I guess I have moved from pondering to fixin' to since I bought a pretty good stack of assorted red cedar on Sunday. Probably not going to be anything special, but it should give me a place to hang the lid, a...

You explained it well. Does the WSM still feel like it is balanced and stable with the lid raised?

The plan was to smoke/cook for four hours and then wrap. I checked the color every hour and after three hours it looked like it was ready to wrap so I did. I checked the brisket after one hour wrapped and then at 1/2 hour intervals. I pulled it off the cooker after two hours wrapped and vented...

Thanks for the compliments. I am a low&slow guy too and I don't see that changing, but I have been wanting to try a hot&fast cook. This brisket was moist and tender but it tasted like a good roast beef with a very faint hint of smoke. It's good to know though that 13# chunk of meat can be...

Well the Hotnfast cook certainly produced a tender moist brisket and it was done in 5 hours. Even though I really put a lot of smoke wood on the fire the brisket only had a hint of smoke flavor, I greatly prefer a much stronger smoke flavor. All in all I consider this a success, but unless I can...

The Walmart near me started selling it at that price leading up to Memorial Day. I bought a bunch then and around the 4th of July I bought a few more twin packs at that price. I don't know if the price bounced between the holidays or not. While you can never have too much charcoal on hand my...

The WSM running hot and ready for the cook to start. WSM by chashint1, on Flickr Brisket ready and in the cooker. In the cooker by chashint1, on Flickr Hotnfast start time by chashint1, on Flickr One hour in, WSM running 400 - 425. 1 hour 400 deg by chashint1, on Flickr Two hours in...

Haha, yeah this one could end up being a disaster. I have a couple of pictures but flickr changed the way the VB code is displayed and I cannot copy it with the iPad. I will try to post them with the computer later today.

Well, today around 10am my wife decided she wanted BBQ for dinner. I figured we would get some take out. Nope, she wanted home cooking. So I filled up a chimney and got it going and loaded the WSM with charcoal. It figures the first time (yes first time) I had not scrubbed the grate following a...

No sauce at any time. I don't shred the pork either, I pull the butt apart and break each muscle up into chunks and mix them all together.

I smoke ribs (babybacks are the #1 choice by a wide margin) until they are the desired color, wrap them in foil and continue cooking (check them every 1/2 hour) until they are the desired tenderness. There's no single right way to do it, cook for yourself and your family/guests. Don't worry...

Lately I have been using 80/20. Light seasoning with salt/pepper and cooking on a hot grill. I flip them often. We don't like eating pink hamburger meat, but we still like some juice and the 80/20 has been getting the job done.

Why throw lazy out there? I have seen the "laziness" accusation applied to so many different activities when one method of doing something takes less time/effort than another it's ridiculous. If you are a charcoal cook are you lazy compared to a wood fire cook ? I have seen that accusation on...

Sorry, double post.

Walmart in Rowlett TX had choice packers for $2.49lb on Wednesday. That has been the regular price for a while. I picked out a very nice looking 10#er that is very consistent thickness from one end to the other. I cooked ribs this morning and we had them for lunch today and the brisket is for...

I am not familiar with that recipe but if you think it's too salty you are right and salt is not something that you can undo. I follow the KISS method on just about all my BBQ seasoning with a less is more approach. The injection I like for pork butt is Mott's apple juice with just enough salt...

Holy guacamole Batman, that's one high $$$$$ brisket.

My last cook was with the new stuff, I didn't notice any differences. I could tell the fire ring was not as full, and I was a little concerned that the reduced bag weight would cut my burn time. As it turned out the burn time was about the same too. I only adjusted the intake vent once in that...

I have seen the small flats in the grocery store but I have never cooked one. The smallest flat I have cooked was 6# and I was smoking on the Genesis at the time. That flat was cooked unwrapped for ~14 hours. The smallest brisket I have cooked in the WSM was a 7.5# (before trimming) packer and...