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Facebook informs me this is the 10th anniversary of my first brisket. I don't know why the slices are so rectangular. The point became pulled beef. I think I was wrapping with beef stock in foil back then. I remember it being delicious though. I had that beginner's luck. My next few...

I almost bought prime but I think with these plate ribs, prime or wagyu is totally unnecessary. I make sausage so I cook it anytime I cook anything else. Speaking of that, I need to make some more sausage.

I literally will turn it into sausage or hamburger but a lot of guys won't. It's a complete waste if not used. That cut is way more critical on offset with really high airflow. The WSM tends to be less convective and you can get away with less trimming. At 300 you are probably pushing some...

Looks good to me! The flat is hard to not dry out. I bet the point is great!

Looks good so far, Len! That's a good price!

Got some beef ribs at HEB a while back and decided to fire up the Franklin pit for Father's day. Trimmed off the fat cap. There's a layer of silverskin under there on one side that usually winds up being tough. Seasoned with this rub which is mostly salt and pepper. Rex checking out the...

It might be different if you run with water in the pan, I suspect that T-Roy did. I usually don't. It's definitely more heat coming from the bottom with no water. When I went fat up, the bottom would get really dry and be hard to slice through. I started going fat down until the wrap and...

The big thing is give the cure enough time to work. Overnight is usually fine. I think if you waited a week before smoking them you'll be ok, but I wouldn't go much longer than that. A few days is actually ideal. After smoking, I wouldn't keep them in a fridge longer than a week probably...

I just foil mine and put a layer of foil over the top. It creates somewhat of an air gap. I really like the idea of using water, though. It gives you a nice buffer for keeping bottom of your meat on long cooks from getting dried which can be a problem on the WSM. It's just a pain to dispose...

I've got the samsung s22 regular model. I took this pic just sitting by the smoker. It was actually way darker outside than the picture would indicate. I couldn't believe it.

Snake method is the easiest way to go about it. The other way is probably using a automatic temp controller of some type and straight minion but I've never done that. MartinB advocates this but he uses one that has an automatic damper capabilty.

The website is saying that post oak wood is used by Franklin. Fruita Wood doesn't supply Franklin Barbecue. They are however a great source for wood chunks.

Chopped beef sandwiches! Happy Smoke Day!

Hopefully the weather cooperates. We have rain forecasted. I did a massive overhaul on my WSM installing new gaskets, replacing the grates and installing the unknown bbq hinge and I have yet to fire it up. I'll probably cook some Texas style spares, but we'll see.

I kind of only know the 80s hits and Proud Mary, but they are all stone cold classics. Who can forget Beyond Thunderdome! Also back when I was a kid I had the Miami Vice soundtrack on tape. You Better Be Good to Me was on it. Great song!

Also there's been marketing for lump charcoal touting the size of the chunks. Fogo, for instance has a super premium bag. I've found giant chunks of lump to be detrimental to the grilling process most of the time. Too small, and the small pieces can choke off the fire, or just fall though...

My issue might be specific. I was searing a reverse sear ribeye with the slow n sear. You only have a certain window you can sear before you start overcooking the inside. I've had great results with B&B and even Kingsford if the coals are roaring hot. I though it was no brainer that the...

If anyone has had a better experience I'd love to hear it. Maybe I got a bad batch. I've had great luck with their lump. Maybe the humidity got to it in my garage. It was a sealed box, though.

I tried searing a steak with them and they just don't seem to get hot enough somehow. I've had better results with Kingsford. I think they might be ok for low and slow. I was really excited about them. I love Weber and I love B&B. I've never been that particular about charcoal but these just...

I haven't seen anything with that at all. I honestly haven't sat down and tried to figure out how to calculate salinity for wet brines. The Marianski book goes into it. I think it's mostly based on the volume of the liquid vs. having anything to do with the meat so it's probably way less...