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Ok, I won't butterfly and will try 4 roasters/rack. I will brine and smoke for 4 hours then check meat temps. Check my assumption for meat yield: Roaster - 6 lbs each x 8 = 48 lbs total. Subtract 50% for bones = 24 lbs pre-smoked. Subtract another 50% which will yield 12 lbs of packable...

Hello All, I reduced my smokes to 1 weekend/month but I load my 22.5" full (last smoke was 19 lbs of pork butt & 20 lbs of brisket), smoke, rest, food-seal into family dinner portions and freeze all of the meat. The kids enjoy that we aren't eating frozen processed chicken tenders, nuggets and...

24 hr thaw from freezer? Is that enough time to thaw properly in the refrigerator? This is a small cut, I would suggest the 3-2-1 method (low & slow) to and cook to 195-205 F temp. I would wrap after 3 hrs, make sure you leave enough time to rest the meat, at least 90 mins. Good luck.

I have a 22 WSM, I've smoked two full briskets 14-17 lbs each but one per rack. If you separate flat from the cap and trim, you may be able to get more "pieces" on a single rack, 3-4 flat/cap pieces on each rack. It's not something I have done nor would I recommend. I think this would require...

My first smoke of the spring I decided to smoke a full brisket (9.3 lbs trimmed, rubbed) and two butts (12.9 lbs). Because of family commitments, I started late, I did not place the lid until 5pm last night. 14 hrs later, the butts came out buttah tender and so did the entire brisket. I was...

Thanks for all of the comments. When my Silver Genesis-B rusts out in x years, I will replace it with another Weber. Maybe the next-Gen Weber gas grills will return to W-E burner config. :-)

Lighter fluid for smoking? Are people in a rush? If so, I suggest you buy a Weber gas grill.

I started with water. I found it a major pita to dispose of the after-smoke greasy water. I bought a clay pot, wrapped it in foil and have not looked back.

Wal-Marts in NVa do not carry full briskets. The three near me carry small retail cuts of meat. There is a Restaurant Depot in Alexandria that carry primal cuts of everything.

Hello all, It's been awhile since I posted on this forum, I have not smoked anything since Jan. But hope springs eternal :) My Silver Genesis-B is 14 yrs old this spring. I's getting a bit rusty but still has a many years left. I was filling up my LP tanks at my local store (Fairfax...

My last three smokes, I've been doubling the meat (butt & brisket) for the 18 hrs of time and effort (start to complete clean-up) then freezing (1lb brisket chunk, 2 lbs pulled pork/bag) what I don't use within 5 days.

Brisket flat freezes pretty well. I then cube it and create KC burnt ends.

Hello Gary, I've been seeing many threads lately about Kingsford. Have they changed the recipe ala New Coke? Besides buying 2 bags of Kingsford Competition that I used for my first two smokes last summer, I've used the Original. I do not know what I am missing if anything... I skim the...

After reading this, take a step outside and breathe the cold Artic air and let it sink in... ;)

Hello, My private pool club is in the market for a country club grill for cookouts and other special events. It does not appear that Weber makes such a beast. A Google search brings up BigJohnGrills and Holstein Mfg. Basic requirements are LPG fuel, on wheels/casters and can cook a lot of...

When I think NC, I think vinegar then pork. When I think Texas, I think beef then spice (wet and dry). Weird because I was told once that Texas has more pigs and chickens than people... For KC, I think lots of sauce. For Memphis, rub & dry. I know this is not the case but I don't know where...

The grommet mod was easy to do. Buy yourself a small folding utility table and place next to your WSM during use (I got mine from Costco). Then get a 48" shepherd's hook to hang your lid. These hooks are used to hang plants. See this...

Sweet Baby Ray's is the house staple. It's easy to mix with au jus...

Hello, I was born, raised and educated (UMBC Retrievers do it doggy style :rolleyes:) in MD then got transplanted by the career and ex-wife to NVa. I have to try this MD pit beef recipe. Thank you for posting....

I heard about this yesterday and now there is an online article with pics. See here. Wow! I grill and BBQ year round. I can remember a few times when the flame would go out and I would relight by pressing the igniter button. There was a louder poof than normal. I will pay closer attention...