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Have a family reunion to go to this weekend and needed to bring something for "pot luck." Yeah you know I'm bringing some BBQ :wsm: Getting the WSM ready for action Made up a rub - Weber style! This worked really well for me to pour the rub right into an empty seasoning bottle. Rubbed and...

Hey Bob its great to hear from you! I've been missing this place :). I think mine just needs a little cleaning. Hasn't been used in several months. I've mostly just been grilling on the kettle. Thinking about firing it up for "smoke day" though. I've let my water pan get pretty nasty due...

Just curious to know what the typical life span of the WSM is? I have an 18.5" that I bought in 2010. How old is yours? How long does one go before replacing it?

Thanks Bob. Couldn't let Smoke Day go by without visiting TVWBB. Yeah we made it through the storms okay.

Today I cooked a small brisket flat and a big ole Tri tip. Took the brisket off a little too soon. It could've been more tender but was still pretty good. Tri tip was great. Cooked it on the WSM with no water pan at 300-350 degrees. Took about 2 hrs to cook it. Will definitely be doing that...

Holy moly!! That guy crazy...

I'm on FB too much. Hardly ever post anything. Usually just reading other peoples nonsense.

Just wondering if anyone here has used a basic brine recipe (salt, water, sugar) and replaced the water with apple juice to make a flavor brine? I've used Keri C's apple juice brine recipe from this site more than once and love it. I was just thinking about trying the other.

Wow this post is loaded. The jerky, the meatloaf, the Meatloaf Egg McBob, Oh my!!! Some fine cookin', Bob!

Saw this whole brisket at my local grocery store the other day and just couldn't resist for the price... Didn't trim any fat. Just seasoned with Kosher salt and course ground pepper. Put it on the 18.5 WSM at 0740 Saturday morning. Thermopen probe went in like butter at 7:00 pm. Cooker...

Beautiful bird and dinner plate Bob! Makes me want to dust off my rotisserie and put it to work. Love the red kettle. Photos are "magazine worthy"!

Nicely done cook on the 14.5 Robert! I've always cooked them low and slow with a dry water pan. Maybe I'll get brave enough to try it.....or maybe not :eek:

Looks like brisket perfection right there Enrico. You da man! Love that you put foil under the ends to protect from direct heat. Well done!

Good to hear from you too Bob! I still visit TVWBB some but don't post much like I used to. I thought I remembered you doing a no pan brisket once but it's been a while. Picked up a 12 lb packer today and thought about cooking this weekend maybe. Yes I think we're supposed to get a break...

I'm curious to know if anyone has ever cooked brisket this way. I've personally never tried anything without the pan

Your apple juice brined turkey is still one of my favorite recipes!

Awesome cook right there!!

Thanks guys. Butt done and resting.

Fired up the WSM last night with some Kingsford and apple wood chunks. Put this 8.5 lb. pork butt on around 9 o'clock or so last night. Went to bed with the cooker temp running about 220 degrees or so. Normally like to cook 'em about 250, but left it running a little lower than that since I...