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The colder weather requires wearing a sweatshirt & layers. A lot of my outerwear still has a smoke aroma many days later. Sampling your cooking a day or later for different flavors and getting your neighbors involved may help. I have tried a few different rubs but have kept the wood...

I'm glad you did not say, "it all tastes like chicken...." :rolleyes:

Dwain, I read and reviewed the same URL you provided and watched many others on YouTube. I have 9 smokes under my belt; the longest my 22.5" has been able to sustain 225+ lid temps is 8 hours (Sept, mid 80s clear sky, light breeze). I used to be envious and wonder what I am doing wrong, what...

Well if there was an over-abundance of mustard flavor, my kids and I did not notice. I rested it for 75 mins then pulled/chopped for a 54% yield of "it tastes really good Dad" pulled pork. Good flavor & smoke ring, 1 butt was more tender than the other, the 2nd could have cooked another 30...

I would like to express my appreciation as well. I just finished serving & eating some homemade pulled pork using the knowledge and wisdom of TVWBB.com and the many member's contribution. My most important and harshest food critics (my 3 young kids) love the pulled pork even though I overdosed...

Kevin, I will take your word for it. The rub recipe is featured in TVWB.com for a reason. Well, I was humming along until hour 6 when the lid temp dropped to 205F with int temp 169. I tapped the legs and opened the access door for 2 mins. Tapping dislodged a lot of ash but after 30 mins...

I'm 3 hrs into a 2 butt (12 lbs) smoke. I'm using the Southern Succor Rub and Southern Sop. I doubled the rub recipe and made the mistake of adding 4 tbls of dry mustard instead of 4 tsps. This is my first time using this rub and sop so I don't know what to expect either way. I hope the...

Hi Fred, Hello. I'm not sure this is a "better" way but this works for me (brisket, pork and chicken): 1. Remove from freezer, thaw it out in the refrigerator 24-36hrs 2. Remove wrapping, place in a small pan and cover with foil. Place all the congealed juices in the pan. If it is KC Burnt...

Hello Tim, Make it yourself; buy bulk spices, it's cheaper and you can test different variations to suit your tastes. Try the Modified Louis Charles Henley All-Purpose Rub.. http://www.virtualweberbullet.com/brisket1.html

Costco Business Center? That appears to be a new concept, there don't appear to be any in NVa. I spend less than $150/month at the RD. I had no problems getting a card. I told them I do small scale catering. They welcomed my business and have become a regular customer. I notice there are many...

Hello Kenny, Here is the URL for the WSM Minion method: http://www.virtualweberbullet.com/fireup2.html This page is also very helpful: http://virtualweberbullet.com/tipsfaq.html For me, the amount to use in the chimney to start is dependent on ambient temp; I use more if it's colder. For...

I can get boneless pork butts, babyback, spareribs and trimmed brisket flats at my NVa Costco locations. The Costco flats avg 5-7 lbs and have very little fat so I don't buy them. I belong to the Restaurant Depot and can get primal cuts of all meats. I get full briskets there and trim myself...

This is what I really love about web forums. :) We give really good free advice on how to spend your hard earned money. I also belong to a Nikon camera forum for free advice and have spent a small fortune... :eek:

Gary, Oh now you did it.... This is something I will have to try :-)

Hello Fred, What Tim said. I got similar results as you then watched the Minion method video again and got better results. I was using too much charcoal in the chimney and spread it out instead of putting right in the middle. Also, charcoal types do yield different results (FWIW I use...

I don't know if I would worry about it too much. Scrape off the loose carbon and grease/sludge with your grill brush or the steel wool and rinse with your hose. Let it air dry for a bit then re-assemble and fire it up and leave it on high for 20 mins to completely dry out. My Silver Genesis...

I use a modified version of the Louis Charles Henley All-Purpose rub. I get 15-18lb whole Superior Angus briskets from Restaurant Depot, $2.68/lb. The cutdown removes 4-5 lbs then I usually get a 50% yield. The cap is my fav part because I make KC Burnt Ends. What is not eaten immediately, I...

What Mike said.... I'm still learning my 22.5" WSM as it was my first charcoal cooking device of any kind. It is easy to use and to develop a consistent and repeatable prep, cook and cleanup process. Cleaning is a pita when you compare it to a gas grill. A full ring and chimney starter is...

Cool on the power. Vacuum sealing and storage can extend shelf life if it's at a constant temp. You said the meat thawed then was stored in less than optimal temp range; frig < 40 F, freezing < 0 F. Refreezing is generally discouraged after thawing for safety & a quality perspective.

Hello Jeff, I hope you get your power back soon. Open a bag, how does the meat feel, look and smell? You are on the edge. If it has any hint foul odor or slimy feel, I would pitch. If it's still good, I would cut into chunks and cook to Med/Well or use in a beef stew (long slow cook) to be...