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I'm trying to find new things to do with pork butt since it usually goes on sale for CHEAP down here. Thought I would try making some Tasso Ham. Ruhlman has a recipe for this and I compared that with 3-4 others on the'net and settled on my version. Started with a 4 lb butt and removed the...

Alright, got it...next time will be chilly!! Thanks for the tips.

George, Meat was a mixed bag. The flat was tender but rather tasteless. I chalked that up to the brisket being Select rather than Choice. Will probably end up in some chili. The point was GREAT. Melt in your mouth, meaty and smokey.

I have an itty bitty smoke ring Brisket after resting I smoked a 10 lb brisket for 12 hours at ~250 with what I thought was plenty of hickory. I had plenty of smoke (I thought) for the first few hours before I went to bed. Sliced When I sliced it open I was very dissapointed in the size...

Tim, A great tip I figured out last time I did a turkey breast was how to slice it. After the breast cools enough to handle take it off of the bone. Now, instead of slicing it length wise as you would have done, slice it crosswise. This is slicing it across the grain. Your turkey will be...

Keri, I have discovered that I learn more from failures than from anything else. With that in mind I will share a something that did not work for me. I tried a variation of Steve Petrone’s #5 sauce. 1 cup ketchup 1/3 cup brown sugar 1/3 cup raspberry vinegar 1 TBS worst sauce 1 TBS adobe...

Howdy! I want to ship some BBQ brisket from TX to KY. I figure I will smoke and slice then make up vacuum packs for smaller servings. I will throw in the frezzer and then..???? I'm guessing I will need some sort of cooler and dry ice before I Fed-Ex the stuff. Any suggestions on the...

I like the product as well. Here in SE texas I have found they sell a reduced sodium Zatarain's Jambalya Mix that I very much enjoy. The stuff is so highly seasoned that you don't even miss the extra two tablespoons of salt.

An apple tree got blown over at my parents house ~3 months ago. My dad cut it up and saved a few logs for me (~6 inch diameter). I packed them in an empty cooler and drove ~1000 miles back to Texas. When I opened the cooler my wife and kids gagged from the smell. My wife suggested my dad was...

All, A pretty interesting trip! I thought I would share some learnings. I put my butts on the smoker @ 6:30 Friday night running about 250. Minion start with some hickory I gave each one a generous application of Mr Brownand took them off at 6:30 on Saturday morning. They were falling...

All, Thank you very much for the ideas. I love the po' man's food saver (I really need to get one someday!!) and will definetly freeze some apple juice. I'll see if I can figure out the whole picture thingy and get some pictures up here to share. Thanks again!

I am fixing pulled pork for 22 people (some kids included) next Monday at a gathering out of state. My plan is to smoke 17 lbs of butt on Friday night and pull on Saturday morning. I was going to put the pork in Ziploc bags, and keep on ice on Sunday while we drive. On Monday I plan to put...

You have to throw on a fattie. A roll of Jimmy Dean maple breakfast sausage rolled in a good rub and smoked at 250 for a few hours until it reads 160 in the middle. VERY easy. VERY good eats. Much better than it sounds.

I have a 7 lb turkey breast that I want to smoke this weekend. I bought one that said "All Natural". I get home, take a closer look, and see that it has been moisture enhanced with a 15% solution. To brine or not? Suggestions?

Chili 3lbs chopped brisket 1 diced onion i diced bell pepper 6 beef bullion cubes 1 cup beef broth 1 15 oz can huntz tomato sauce 1 10 oz can rotel X-tra hot 6 tbls chili powder ( I use Pezney's medium hot) 2 tbls masa flour Saute onions and bell peppers in 3 tbls vegetable oil ~8-10 minutes...

Powdered ought to do fine. I like to have little bits of chunky stuff in mine...plus I just get a kick out of playing with produce!

One small diced onion Three cloves crushed/diced garlic Two jalapenos, seeded and diced Salted and cooked gently in a little vegetable oil 24 oz Ketchup 1/4 cup Worchestschire 1/4 cup cider vinegar 2 tabls honey 1 tabls black pepper gently simmer 30 minutes. Pretty good stuff!

When I was cooking on an offset I always would rotate/flip my brisket every few hours to compensate for the wide temperature deltas in my pit. Is there any need to do this in a WSM? It seems like I ought to be able to put it on and leave it. Am I missing something?

Another question from my 1st cook this weekend..How do you control the smoke amount? In my offset I could add wood whenever I wanted and high control over my smoke amount. For my first WSM cook I placed several large chunks throughout my charcoal pile but my smoke amount was highly...

Thanks for all the leads. My temps held pretty steady most of the time. I would get occassional spikes when a wood chunk would light up. That being said, I had to run with two vents completely closed and the third vent only open to 1/4. I was surprised that that was enogh of a vent opening...