Search results

Anyone got a good one? Thanks.

Berni, as Rodney Dangerfield said in the movie BACK TO SCHOOL, "I like teachers, you do something wrong, they make you do it again." (or something like that) Follow the advise on this site and next one will be perfect.

I'd say about 6 hours per pound.

Thanks Matt, sounds good.

Looks like quite a feast Tim. Good job!

Try a LITTLE Hickory. I think it tastes fantasic on chicken.

I got two 6 lb briskets for Sunday. I'll foil one and taste the results. Can't go wrong I'm sure! Thanks for the feed back.

Try this one from Wood Chick's BBQ in VA: Wood Chick's Brisket BBQ Sauce: 1/2 cup finely chopped onions 2 tablespoons butter 1 cup tomato sauce 1 cup ketchup 1/3 cup chili sauce 3/4 cup dark brown sugar 1/2 cup honey 1 cup white vinegar 1 teaspoon allspice 1 tablespoon dry...

Hi Steve, must have missed your call! Looks good.

Hi Shawn, I've done Butts HH on the Kettle (350+) a few years back using indirect heat over a water filled drip pan about 4 hrs with good results, but never on the WSM. You got me thinking about trying it. I still like the the low and slow the best. Overnighter's to me are a blast!

Hi JB, I've never foiled a Butt, always had good results in the 15 to 16 hr range for a 7 to 9 lb one without injecting. Seems to be enough fat to keep meat plenty moist.

Hi Paul, I agree. A little "high" heat at 250 with a shot of apple juice in the foil for about 30 min.

I've always foiled mine for last 3 to 4 hrs. Cuts down on cook time and holds moisture, but am I also cutting down on flavor? As always, your comments are greatly appreciated.

Nice review Tomus. I've been using a Weber Smokey Joe since the 80's, but you've got me thinking now.

NICE!

I've used both in the past with good results.

Hi Darcy, I just smoked 3 slabs yesterday and cut them in half with good results.

Used one this past Sunday at Kroger.

Always used a Brillo Pad and water with good success.

Way to go Mike! Back ribs on the WSM gotta be my favorite.