Search results

I have cooked many Walmart briskets, overall I have been very pleased. I prefer choice, but I have cooked plenty of delicious selects too. There have only been a couple of duds that just didn't cook tender/juicy...of course I can't completely rule out operator error even though it is highly...

Thanks for this thread, every once in a while I would think about getting a CB door, but this thread has finally put that thought to bed for good. For the price they charge the doors should fit perfectly.

I mostly agree on the cooking temperature comments. I like to cook at low temperatures because I serve BBQ at the noon meal and the low cooking temperature meets my timing needs for sleeping and the noon serving time. There is less carryover temperature on a low temperature cook after the meat...

I think most people go through the 18 vs 22 mind game. I did it and decided on the 22 and I wouldn't trade it. If I had decided on the 18 I am sure I would feel the same way about it. It was / is silly to not want to cut ribs in half but that greatly influenced my decision and FWIW I love...

Even though I am using the WSM stock, I like gadgets too and if I didn't have good temp control I would be tricking up the WSM trying to achieve it. My only issue with the temp controllers is they cost so much and it seems to be as hit or miss with them as it is just using the vents. The...

Its unfortunate your cooker won't cook low & slow. My 22" WSM is stock, I cook with an empty foiled water pan and if I want to cook @ 210 its no problem. I am not familiar with the design variations of the different controllers but if the one you are trying to use does not have the ability to...

I have the 22" WSM. The temperature is easily controlled from 215 - 300, just don't be afraid to close off two of the intake vents and only open the third one a crack when you want a low and slow cook. When cooking at 225 - 250 a bag (15 or 18 lbs) of charcoal will easily maintain temperature...

If its brisket or pulled pork I cook the meat overnight while I am sleeping and it is served at noon. For a dinner serving the meat has to be ribs or chicken. My two side dishes are delicious (if I may say that about my own cooking) but they are very simple to prep and cook. I monitor temps with...

Depending on the cut of meat we break down the left overs into 8-16 oz packages and freeze them. Freezing intact chunks helps retain the integrity of the meat. We substitute it for the meat normally used in soups, tacos, and casseroles plus it is pretty good eating if we just want BBQ again.

I don't remove the burner grate on my Genesis when I use it to light the chimney. Works plenty good, I could see it working a little faster if the burner grate was removed though.

There are no consequences to the meat. I make foil spacers by crumpling and rolling foil into ~2" rolls and put several in the bottom of the pan. Then use wide heavy duty foil and drape it over the top letting it droop into the pan. On the 22" WSM you will have to crisscross the foil since its...

Thanks for the link.

Unsweetened iced tea for me.

Mine cooked hot and since Al Gore had not invented the internet yet I never could figure out exactly how to successfully cook a brisket. Now I know to throw it in there and not worry about the cooking temperature, just monitor the bark and when it looks right wrap the brisket. Then start probing...

If you are really in a hurry and have a gasser with a side burner just sit the chimney full of charcoal on the burner and light it. Roaring inferno in no time at all.

I crumple several large pieces of foil and put them in the water pan. Using several pieces of 18" HD foil I then cover the pan, the crumpled foil helps keep the foil I use to cover the pan up off of the bottom. To clean up the pan just pull the top two layers of foil off (keeping the grease...

It doesn't seem to make much difference to me, both methods work fine. I like to slice with the fat side down, if I cook with the fat side down the brisket is prettier on the cutting board.

I agree, the BBQ skills are still razor sharp.

Congratulations. I cooked for my in-laws 50th anniversary and I was very nervous about it not being good enough for the occasion. In the end everything was fine. Hope you got to enjoy the party too.

In the photo stream share it, then you can select the size, pick BB Code and copy it. Paste in your post. Picture should appear.