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Try adding some maple syrup to during the cure. Mighty tasty. It doesn't take much. I didn't measure but it wasn't much over a tablespoon. I sliced my first batch thick not quite a 1/4". While it was really good I think I would preffer it be sliced thinner. I am going to try it thinner on my...

I have been using the piedmont pan for a year or so now, I haven't had any problems with controlling heat. The only problem I have is bone heading it and forget to foil the pan. I just washed up my pan yesterday because of that. I haven't persued a clay pot yet but maybe I should. I do use the...

Oh yea, Meatloaf that is what I am talking about. Getting that time of year to make smoked cheese. How about pork loin. I cut it into about 1-1/4" slices and slice those in half again. Sprinkle with BRITU or other favorite and smoke. Usually about 90 minutes at 250*

Personally I like to baste mine. I cook a pork butt on the rack above the brisket and let it baste it all night long.

I don't think you will get much flavor out of charcoal. Probobly will get some from lump, just not sure how much. Why not consider an alternative idea. Hickory is a VERY strong wood. A handful of chips can be over powering especially on smaller cuts of meat. Before I got my wsm, I used only...

Some cook at 225, if that is you that is pretty much the problem. Just bumping up 25* to 250 will get you what you want. I smoked a 24# chuck roll back in the spring. It took 24 hours to get to 200* at a cook temp of 250. I wonder how much longer that would have taken, cooking at 225.

Yea, it happens. I opened a 3 pack from sams not too long ago and one of them had the membrane off already.

I have been using wild cherry for years. There is a lot of wild cherry in this part of the state. Cherry is one wood I have never had a problem getting my hands on. I have been told the the wild cherry is milder than domestic cherry. I can't say though, never got my hands on domestic cherry.

I use wood scraps from projects I make. Some people work around wood and scraps are free. Myself I don't use red oak when I have white oak around. Not a whole lot of other species used in construction that is suitable for smoking though.

I think the cups are an excellecent idea. You could always serve your pork in Keri C's Hog apple beans. Just in case you are interested I have adjusted the recipe to use the large cans that are available from GFS, or warehouse stores. It fills one of those steam table pans up. One pan will...

Never heard of smoke dust. I'm with Jerry use wood chunks. If you want to try something good try the BBQ Delight pellets. The Jack Daniels I am gathering parts to make liquid smoke on wsm. I saw it on Alton Brown last year using one of those chimnea fire pits. I plan on subing the wsm for the...

I used to use Durkee 6 pepper blend which was available at sams last year in a large spice bottle. Of course they stopped carrying it this year. I switched to a southwestern chapolte rub that I forget the name brand of. I think they both are great on pork. I haven't tried either on beef. My...

I ran across this site a year or so ago. A buddie of mine said he would go in half with me. I just didn't think a recipe was worth money especially since I rarely use sauce.

I don't know if potatoes would compliment your meal or not. But I can tell you they are excellent smoked. I bought some yukon gold potatoes a while back and threw them on the smoker. Man those were good. Those average sized probobly a bit smaller than your fist usually take close to 90...

Funny you mention it, I was thinking of that exact thing when I was typing that up last night. To answer your question I don't think it tasted anything like Budweiser. If it did I could probobly put them out of business.

I cooked one up a couple of weeks ago. Makes great sammiches the rest of the week. Jeff S, I am not sure where Smith's Grove, KY is but do you get to ohio very often? I can set you up with some cherry chunks if you do.

Well I have looked at a few lists that have been posted here over the years on species good to use as smokewood. I saw beech on one of those lists and wondered if it would be any good. I had a large limb fall early in the summer and grabbed some up. I cut some small pieces to expedite drying and...

I have never used britu rub on brisket. Was it good? I always use wild willies which I am quite fond of. I am surprised those briskets went that long. I normally do full packers around the 12# size. I have only had one go longer than 12 hours. I do run the smoker at 250 though.

I haven't tried the high temp method yet but I can say since I stopped going by temp for finish I have had nothing but good brisket since. Once the meat becomes tender it starts to dry out. The thing is each one is different, hence the reason temp doesn't work well. let us know how it turns out.

Another don't slice brisket here. I do this same cook every week for my bbq shack on the weekends. Here is how I do it. I smoke the butts, and brisket til the flat is done. I seperate the flat from the point and throw the point back on in foil for an hour or so. The butts and flat rest an...