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I use a chop saw to cut the pieces into perfect fist size chunks once I get the wood home. I then put the pieces into plastic pails...have one for hickory, one for cherry, one for apple and one for peach. I took a ride through the local orchard and saw they cut down an apple tree, I...

IMO if you leave out the salt the ribs should be fine. Others here use Hormel BB's and like them alot. Personally I havent tried them...yet. When smoking chicken I always forget its usually in brine and add my normal rub, its always salty so by leaving it out you sould do okay. Let us know...

Hey now...I take offense to the Yankee comment... I dont sauce anything. Besides if its dry today, tomorrow's sandwich with a bit of mayo and sauce is gonna be great.

Sounds delicious and Im definately going to try this. My wife and I had this our last trip to Texas and its excellent. Thanks.

I take the trimmings, throw them in a foodsaver and mark the weight on the lip of the bag. Save them up and make sausage when I have enough.

Awsome pics and now Im hungry. The smoked ribeye looked really interesting. Share the recipe with times and temps please. I need to try that one. Oh yeah...the Hab jelly too....

I have a buddy who works as a butcher at a local supermarket, Stop & Shop for those of you in the area. I was looking for a brisket to brine corned beef and I ended up watching him pull a cryovac out and trim up a flat...just my 2 cents.

Link worked for me too and those are some great pics. I actually have the same exact table I use beside my WSM.

The foil is a temporary solution but in my opinion its a PITA and looks bad. Ive used it with a ECB and the results were fair. Others have used the bottom few inches of a t-shirt wetted and fit over the cooker at the gaps. I think the braided insulation would probably work the best for a long...

Ive done beef ribs several times and always had good results. I havent ever foiled them, never felt the need to since they have more fat to them and they are thick so they dont seem to dry out as much. They definately take longer than spares, usually 7+. Susan...beef ribs with Hoisin sauce...

Stogie's recipe is very very good. If you do choose to brine the thighs dont let them brine for too long or they will turn mushy. I personally sprinkle with Old Bay and then brine for two hours tops, dont know how much this really accomplishes, then resprinkle with old bay and smoke with A...

Slim Jim's This is for 10 lbs. 80/20 ratio. Beef chuck is best. 2 tsp prague powder #1 4 Tb paprika 1/3 cup ground mustard 1 tsp black pepper 1 tsp white pepper 1 tsp ground celery 1 Tb mace 1 tsp granulated garlic 5 Tb salt 4-1/2 Tb powdered dextrose 1-1/2 cup fermento (whatever that is)...

I was bragging to my wife last night that I could take a piece of brisket and turn it into corned beef so good that she would beg me to make it over and over again. Problem is, I was depending on this site for a brine recipe. I thought for sure one would be here. I looked but couldnt find...

Have you spoken to Weber yet? Whats the verdict.

I agree with Larry D. (hey that rhymes) as to his method of cleaning the inside of the cooker. If you want the outside nice and shiney then next time you have a cook going take an old towel wet it, and just wipe the outside. It kind of steam cleans it and when its warm all the gooey stuff...

Bark wont form where the bacon is...its kinda like falling asleep in the sun with your hand on your stomach...you get that pale print where the bacon was. As far as the bark goes Ive noticed that real bark doesnt form till well into the cook, until then its just a mushy paste.

Did my first turkey breast and used Keri's brine recipe. The meat came out absolutely perfect...just the right amount of sweet and salt with the skin crunchy and deep mahogony. One thing I did add was a teaspoon of prague powder #1. Since I havent done a turkey breast before I have nothing to...

Thanks Jim...I was hoping you were around to give an answer. I ended up using Keri's brine and added a teaspoon of #1...more for kicks than anything. I just have to satisfy my curiousity. Worst thing is that I heave the turkey into the woods and feed the coyotes tomorrow night.

Sorry for pulling this thread out of the grave but am planning on smoking a bone in turkey breast and had a question. After reading this thread its still not clear as to whether or not you can use prague powder #1 in place of Tenderquick? Yes, no, maybe? Id just feel a little more comfortable...

Ive experienced the green butt syndrome but in the form of country ribs. With my experience they smelled as bad as they looked. Normally I will eat anything that doesnt run away on me but Id say to toss it and get a new one.