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Coleslaw Mac n Cheese BBQ baked beans Fried okra I also like to smoke whole potatoes and then cut them up and add melted butter and salt and pepper. Any leftovers get mashed into smoked mash potatoes the next day. Smoked cream cheese is another interesting one. Just sprinkle rub on the whole...

99% of what people call BBQ chicken is grilled chicken with BBQ sauce applied before and during the cook.

Ooh, good catch. I will definitely tell the wife to get some from Costco next time she goes. Thanks!

Is it me or have they changed the thickness over the last year? I've been using both the regular and the heavy duty for decades. But now the regular feels like that super thin stuff restaurants use for covering stuff and the heavy duty feels like the old regular. I thought maybe I got a...

With my wife's homemade mac n cheese and cole slaw. I also smoked some potatoes. And two blocks of cream cheese.

16 lbs. Barely fit on the old WSM. I have the bigger one too, but didn't think I'd need it and then didn't feel like pulling it out at 6 this morning. 5 hours at 225, foil, 6.5 hours at 290, unfoil, 30 minutes to firm up the bark a little.

Labor Day Brisket. 7lb flat. 4.5 hours at 225, 3.5 hrs foiled at 275, 30 minutes unfoiled at 275 to dry up the bark some. Pulled it right at 203.

I think the whole 225 degrees 1.5 hrs per pound is a good rule of thumb for beginners but it's not optimal. Problem is if you tell people 275 when they're starting out they'll be doing 300+ and if you tell them about foil they'll wrap it from the beginning. After reading about what's happening...

From yesterday. 11.x lb pork butt. Got off to a late start and had people coming over, so only had about 12 hours to do it. Usually I'm an ultra-traditionalist and this would have been an 18 hour cook at 225 with no foil. Instead I did 7 hours at 225 which got the internal temp to 155, foil...

3T Basil 1T Thyme 3T Marjoram 3T Rosemary 3T Oregano 1/2 tsp Powdered Bay Leaf 1tsp Black Pepper 1T Salt So not quite traditional but quite good.

A hair over 7.5 lbs. Bone in. No issues whatsoever with balance. I've rotisseried everything imaginable from legs of lamb to chickens to turkeys to various beef roasts. As long as you get the clamps on in the right places and tighten them down there aren't any issues.

We did a whole pig back in college 20 years ago. I seem to remember it taking a lot longer than anyone thought it would. By mid afternoon, people were so drunk and hungry that everyone just started ripping off chunks of skin and flesh that seemed to be more done than the rest, and walking...

From yesterday. Whole leg of lamb, homemade herbs de provence rub, almost an entire bulb of garlic. Ready to go on the rotisserie. On the rotisserie. In motion. A little over 2 hours later, done.

Unfortunately, no. We had a bunch of people over and it was pretty hectic.

It came out fine. A little dry around the edges but that had nothing to do with it sitting. Otherwise it was great, and still quite hot when I took it out. Thanks everyone.

It was definitely tender when I took it off, I almost ripped it in half with my gloved hands when I removed it. I let it rest for about 10 minutes before foiling and sticking in the cooler. I'll let everyone know how it came out later and post some pics if I remember.

Thanks. Just wrapped a towel around it as well.

I put a 12.5 lb brisket on the WSM last night around 10PM. Just checked (10AM) and the thickest part was around 195 internal, the thinnest part was a little over 200. I've had back luck with briskets getting mushy if left on too long, so I just pulled it off, double foiled it, and stuck it in...

Ribs came out perfect.

Just sliced into the brisket. It didn't come out so great. The texture is weird, hard to describe, more like pork shoulder than brisket, a little dry around the edges and a little mushy inside. Wife bought this brisket from a local farm - organic and grass fed, so there was very little fat...