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Smoked short ribs is my girlfriends favorite. I marinate them overnight in beer garlic and green onions then seasoning salt & pepper for a rub.... smoke em' with hickory. I usually do half dry and half with BBQ sauce. As Larry said it is best to cook them over 300 as they get rubbery if you...

Haven't thought about it too much.... I will probably try something light so I can test to see if the flavor comes through. Probably chicken!

My girlfriend is a chef at local establishment. She told me about the tobasco rep coming to town to do a PK demonstration with some great history of the company to help drive sales. I was lucky enough to attend in the attempt to grab some free product. They actually had (unavailable for sale...

On another note wouldn't this support the other thread I opened regarding Paul Kirk's book where he commented Brisket (done low and slow as he does) is done at 160 degrees??

Ok this is making more sense... Thanks for your patience!! I can't remember the last time I dried out a product like this so I want to understand all I can to avoid this happening again. High heat all the way!!

What I just find really odd with the whole experience was... at no time did my temperature of the brisket exceed 180 degrees yet it was overdone?? Oh well I am going to try going hotter next time so I can hopefully avoid this altogether. Brisket is a little humbling.... I haven't overdone...

I was probing the meat regularly and it stopped at 160 for a couple hours then slowly crept up to 180. I was also waiting until the probe went into the brisket 'like butter' to indicate doneness. I felt this was only achieved when it hit 180. Are you suggesting that it was done at a lower...

My first Brisket on the weekend and although the flavor was amazing it took waaaayyy too long and came out dry. I placed it on at 225 at 3AM and by 6PM it (the brisket) was just at 180 degrees. The last hour or so I cranked up the WSM to 270 so we could eat before some of my guests had to...

LOL Dave Ya its really wierd... maybe a typo or something. Also Paul Kirk never makes any reference to foiling in any methods I can recall. Well thanks for confirming my suspicion

Hiya, I am doing my first brisket Saturday night and I have noticed most people pull at 190 - 205 degrees. I like to cross reference with my Paul Kirk's Cmp BBQ just to keep me sane and sure. I noticed he said the brisket should be well done or 160 degrees.... he also says above temperature...

Put it all together in about 15 minutes with no instructions. It was easy given all the videos and info on this site I have been drolling over for the past month. Couple of notes: Bad -The door sucks... didn't seal at all (I bent it to shape as best as I could) and I question its reliability...

OIC..... Well it arrived last night and I picked it up so I am sure they won't honor the online coupon anymore I will try it anyways though. THANKS FOR THE TIP!!!!

I paid 519.99 plus tax .... but then it went on sale for 469.99 2 days later. They said they will refund me 50 plus tax on arrival. I ordered it April 15th. I have Sundays, Monday and Tuesday off. Its due on Tuesday but the lady at sears told me it might arrive Saturday. I hope it does so I...

Cool... thanks for all the input!! I am at the stage where making and maintaining my fire is a given but there are so many flavors as far as marinate, rub, mustard slather and glazing are concerned I haven't even scratched the surface. I seldomly copy recipies from a book but more over use...

I am sooooo stoked.... goodbye little offset smoker!!! Brisket is my first smoke..... I have never done brisket cause my offset needs to be babysit too much to bother. From what I hear of the WSM should be ez to keep the temp consistant. Took me 1.5 months to get it shipped to Canada...

I got started BBQing when my girlfriend bought me Paul Kirk's Championship BBQ for my birthday, only to discover what I thought was BBQing was really grilling LOL. Up until I joined this site it was my only source for learning. Now I am learning there are many different was to skin the cat and...

When do the Canadians get a contest to enter

My girlfriend is a chef and was recently at a food show where she aquired an eight pound boneless turkey roast. The directions on the bag were to prick holes in the plastic bag it came in then oven roast accordingly..... I wanted to smoke it!! I pieced together what I could and was blown away...

Ya I decided to thaw and net it. It is work in progress this afternoon. Here's what I have done Juice from 10 lemons Zest from 1 lemon 1/2 sauteed yellow onion 1/4 cup white vinegar 1 tbl sea salt 4 cloves garlic 1 cup chicken stock A nice bunch of fresh sage, tarragon and rosemary chopped...

This is apparently not processed turkey but a boned turkey made into a roast looking thing. They reccommend to cook from frozen. I am gonna try cooking it on my BBQ. Anyone else tried this? I am going to thaw then cook otherwise it will probably take days to complete. Any help or input...