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Kevin I don't know the temp. I will find out and tell you later. Yes I soak the meat an hour before the smoke and changed the water 2 times.

It didn't cure to red. It taste ok, saltly, but ok. I had it in for 3.5 days.Question: I followed Chris dry cure but I used an air tight bag. I put the dry cure in the bag and took the air out and sealed it with the machine. Cauld that be why?

Hello K Kruger Thank you very much for showing me the link. I didn't know that it was that easy to find on this site. I feel kind of stupid . Next weekend I am going to make this and a pulled pork. My wifes friend just gave birth to a 7lb boy. She love my pulled pork and I told her I would...

Ok I bought a 4lb flat brisket from Costco. When I unwrapped ,it had a lot fat on the bottom. Do I leave it on? Do I need to soak it and change the water two time or is that for a different type of meat? I know to put the rub on it and wrap it over night. Do I smoke to internal temps of 185...

I take the pieces and smoke them with the Ribs(3-2-1)meth. They will cook faster but I have left them in the hole time and they came out very good too. Because I foil for 2 hours they will be tender. I like a wet sauce. So when they are done I put them in a sternal pan and mix it up well with a...

Hello all I want to make a Pastrami in my wsm. Soaking and flat piece,I am very confused? I see Nathens packed ones. Good or Bad Idear? I have copied down rubs and internal temp and times per pound. It looks like everybody has something different to say. HELP!!!!!!

I also Vacuum seal.Then Freeze. When we want some I just boil up so water with the bag in. After about 5 min or so I then open and add my sauce and server. Good Eating.

Steve You have to experiment with different way to find the way you like. To start off I would trim them to St Louis ribs and put the trimming on for a snack or rib tips. I found the 3,2,1, way works for me. I trim and then put rub on then cook for 3 hours. Then I foil. What I do is put the...

I wish I saw the rolling and wood to hold it together. For the 4th I smoked 4 racks on my 18 WSM. I cut each slab in half and put on 2 racks. I let them touch and I did see a difference in some of the meet. Did not cook as even as I would have liked. But they were great and a big hit anyway ...

Hello Fellowes I just foil when she comes off and leave on the counter for about 1hour or so. Steve by foiling at 165 does it cook faster? I start to check at about 199. When the bone wants to start to come out I know shes done. I also cut the fat cap off too. There is section that Chris A...

Paul, Larry's the man. He was there to hold my hand the first time I did a Butt. With the resting part. I wrap mine in foil and leave it right on the counter for an hour or so then pulled. They have bin coming out great! One thing I like to know is the cooler thing. WHY? The ones I smoked have...

I went to a store, Big Lots, and bought a $9.00 round universal cover. It isn't water proff but it goes on and off easy. It stay on in all weather! About the water proffing, just turn the middle section around and put the lid on the top like normal. Then cover. I guess you can make it water...

I also agree with the boys. Might want to wrap in saran wrap tight and carve the next day. You will keep it moister that way. And as you know already the smoke flavor will be more (like Larry said). Are you thinking on heating it up the next day or serving it cold? If you are heating it up how...

Very cool to see how they are made!! Keep on Smoking

To all Thanks for clearing this up for me . Paul K, I use wood all the time when I smoke. So do you think just to leaf out the liquid smoke and the natural wood will take the place? Joe Kiess thank for the link! Thanks again to all!!! Keep on Smoking

Hi all There are a couple of recipes that call for Liquid Smoke. What is it . I can't find it. On one recipe I sub it and used a hot sauce. It came out good but I still want to know what it is and maybe where to get it. Thank you Keep on Smoking

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russ Sylvester: When I first started out I was totally sold on BRITU. Then I found Larry's WRO and fell in love with it. Although they both are still...

Hello I know this is an old thread but I saw the drilling thing and forget about it . All you have to do is turn the middle sec around and then place the lid and a cover on it. Yes you can't do that if you get caught in the rain or it start raining after your smoke But I rather not worry...

OK Did the smoke 1 slab with S&P, and the other with this Mc sweet rub (store bought). On both not over kill. Smoked for 3 hours then foiled with sweet spicy hot sauce(home made) for 2 hours. Then unfoiled for an hour and the last 10 min or so add the sweet sauce again. The winner is the sweet...

Thanks Guys I will give it a try this weekend and give a feedback to tell you guys what I did. Thanks again Guys. Keep On Smoking