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When I'm in a pinch, I use Cavendar's Greek Seasoning, mixing in fresh ground black pepper, chili powder and/or red pepper to taste. Cavendar's is a mild seasoning with salt and I believe garlic as the main ingredient......it's a good base to start with/add to imho. When I don't feel like...

it was reading past the last number.......maxed out........I closed one of the bottom vents and it settled in between 350-375.

nahhhhhhhh.........came home Sunday late and was under the gun to "get er done". that was the cool thing about the cook......virtually no planning......I unwrapped the brisket, trimmed and rubbed while the cooker was coming up to temp.....and then right onto the cooker.......quick and EASY!!

This is another thank you to the members of the tvwbb. I prepared a flat from BJs over the weekend using the high heat method. I started with a ring about 3/4 full with K and added 1/4 chimney of comp K (I ran out of reg K). I had all of the vents open and the lid thermometer was pegged! It...

I've done it both ways.....both with great results. I've done the Mr. Brown method several times and that seems to be the crowd pleaser. The mop sauce adds to the flavor of the bark and keeps it from drying out as much.......makes it more flavorful when you pull the meat and mix in the bark in...

I generally fool around with the #5 recipe until I'm happy. Generally, I back off the vinegar amount (or add ketchup) and add a little more rub until I'm satisfied with the flavor.......LOVE THAT RECIPE!!

I CANNOT WAIT to use the fuse method for indirect grilling in my performer!!! thanks for the tip

a cut like this lends itself to high heat.....pulling at Medium.........and slicing thinly on a slicer IMHO using a slicer is key.......I've used this cut before for Baltimore style pit beef and it's always turned out well

thanks Dave........thinking about using Stubbs or R.O..........I'm still in the middle of using up my large stash of K (accumulated using the now defunct Wally World coupon) when I start stocking up again, I'm going to start experimenting with different fuels

Not enough information to really give an opinion. I have a 22 WSM and my butt cooks usually fall into the following timeline: I usually do two butts on the top rack (9-10 pounds each).......sometimes I smoke something on the lower rack, but usually not. I use a heaping ring of unlit K (with...

I will generally rub very thoroughly and let it sit overnight if possible.......I use rubber gloves and really apply a generous portion of rub, really applying pressure and rubbing into the meat.....making sure every square inch is covered quite well. I will then let the meat rest for an hour...

if you have all vents open (top and bottom)......you should be able to attain high temps with a chimney full of just about any kind of lit CC........of course they will burn out quickly with everything wide open. maybe the CC you're using is defective/wet or something like that

the one thing I've had decent success at is cooking butts.........I think 225 is a little too low; just adding 20-30 degrees should speed up the cook considerably. while internal temp isn't always set in stone, I usually get my best results between 190-200. for a large butt, I think I've been...

Dewayne, on the wsm, your slab ends can end up like that before the majority of the rack gets tender, especially if cooking on the bottom rack. There are ways to get more even cooking, though. For instance, if cooking loinbacks or St. Louis ribs, rolling and skewering works great. As far as good...

Thanks for all of the advice guys. The ends were definitely over done....charred and too hard. I think I will try to dial down the temp a little and avoid the spikes; I think that's where I got in trouble. I like the idea of foiling sooner after I get the smoke and color I'm looking for. I...

I tried my hand at spares for the first time over the weekend using the following method: I started with three racks of standard ribs, partially trimmed, not quite St. Louis style. I rubbed them with a home made rub, K salt garlic, paprika, brown sugar/sugar and some cumin. Cooked them (WSM...

I LOVE TO TRY NEW VENISON RECIPES!!! thanks.....I will put this to good use for sure!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This is not my recipe. You can Google it, but I got it from Bob Correll. OMG, this is sooooo goooood! Try adding some sort of heat (pepper, hot sauce, hot Rotel). 2 cans...

I wish I could help you; I only use a Maverick probe in the meat and monitor the WSM temp using the dome thermometer. I've never had a problem if the dome temp is in the neighborhood of 225 for low and slow.

I believe the water acts as a heat sink, helping you keep the temps down. I have done high heat cooks with a dry pan; it definitely allows you to rise the temps where they need to be.