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Memorial Day is always celebrated at our house. I come from a military family and my birthday is always on Memorial Day weekend. This year, I made myself a present. I cut the bottom out of a tamale pot, drilled some holes, put in a thermometer and made myself a mini-wsm out of my old Smokey...

My first long cook, we had a norther blow through Houston and the wind was getting gusty overnight (25+ gusts, 20 degrees F according to the log). I took the WSM apart about eight hours into the cook to check, stoke, add fuel to the fire. I had one vent pointed straight north and the other two...

I read an article on using the WSM to bake or make pizza so I thought I would give it a try and make calzones and stromboni. I made pizza dough and while it was rising I prepped the peppers, onions and steak for the cheesesteak. I hammered down some thin cut ribeyes and soaked them in a...

I have been practicing my brisket skills on the WSM and am very satisfied with the product that comes off the smoker when I cook using the High Heat method. I started out foiling my brisket when it got to 160 using HH and then probing for tenderness at 185 or so. Recently I have quit foiling...

I will add that I am big fan of the Texas BBQ Rubs. The Brisket Rub is similar in flavor to the Original Rub but the grind is coarser. It provides an excellent flavor on Brisket or Pork Butt. I just got a package of the Grand Champion but haven't tried it yet.

Last night we made brisket, dill pickle & white onion maki. We dipped them in warm vinegar based bbq sauce. The rolls were room temperature so the heated sauce added a nice contrast. We also made spring rolls with pulled pork and cole slaw inside. Dipped them in english mustard...

Just to finish the story.... I got the pork butt out of the cooler about 5:30p. I had planned to take it out earlier and pull it but got tied up running errands and such. I pulled it a little over 5 hours after I put it in but the internal temp was still 140ish. The meat was warm & moist...

....well when we last left our story.... Around 3 hours in, I pulled the butt when it went over 160. Here's a picture of it before I foiled the pan. The bone was already pulling away from the meat pretty well At four hours on the money, I probed the brisket and it had a winning...

--LIVE ACTION UPDATE-- The brisket got to 170 at around 2 hours. I pulled the brisket and the butt and foiled the brisket. I switched the temp probe to the butt and will follow up on the brisket in another two hours. Brisket at two hours, 170ish internal temp: The butt in standby mode...

I picked up a 7# trimmed flat at HEB on my way home last night along with a 8.6# Boston Butt. I lightly dusted the Brisket with TexasBBQRub before I went to bed and put it in the fridge. This morning I got up and gave the brisket a good rub of TexasBBQRub Brisket Blend. I slathered some mustard...

I didn't wrap it until I took it off the smoker. I put it in an aluminum broiler pan and double wrapped the top to seal it. There was a little au jus in the pan but nothing else.

I kept a pretty detailed cooking log on yesterday's cook and I'm glad I did because a couple of things came out different than anticipated. I cooked this brisket on my WSM and ran it consistently at 230 ish for the whole cook. I had to add some more fuel about 10+ hours into the cook and the...

I got a box in the mail on Thursday from Texas BBQ Rub with 2# of their No. 2Brisket Rub. I went by my local meat market and picked up an 11# packer at lunchtime on Friday. This morning, I took the brisket out of the cryovac, trimmed off a little fat here and there and got it ready to rub...

I am a big fan of Texas BBQ Rub #2 Brisket Blend for Brisket and for large cuts like Pork Butt. It is a good blend of savory and spice for my taste prefernce. There is a BBQ shack here in Houston that has been around for eons called Burns BBQ. You can buy their sauce at the shack or in a...

Great looking photos. Thanks for sharing. Love the one of the ABTs and AEs on the grill. Looks great.

Last time I did pulled pork, I pulled both butts and served it (we had party guests). After the party, I still had about 1/3 of the meat leftover. I put it in ziploc bags in 'family' sized servings (well at least servings for my family). When it was time to reheat, I just threw the frozen...

You have now exceeded my very limited knowledge of Korean but I'm sure you are right. I couldn't find franken style ribs at my local grocer and would have probably stuck with the english cut anyway just because they are easy to work with. I got the marinade recipe from Cook's Illustrated. The...

I tried something new (always an adventure). I was pretty pleased with the final product. GOOD: 1. The marinade had a nice balance of sweet and salty and a four hour soak left a nice amount of marinade flavor in the meat after grilling. 2. It was a quick cook. It took me longer to fire...

I went to Korea on business late last year. Tonight, I attempted to replicate the Korean BBQ that I had while there. I bought approximately five pounds of Beef Short Ribs and trimmed off the bone and fat cap. I sliced the ribs on a bias into 1/2" to 3/4" slices and then pounded them...

That sirloin tip really looks great. The ribs and the ABTs are nothing to sneeze at but that tip meat looks awesome. Thanks for sharing.