Search results

I don't know if the buttermilk helped it but it sure did't hurt. Cooked the 10.35# brisket till 174 deg. internal for 16hrs at 225 to 250 at the lid. I got lazy and decided to foil wrap it and take a short nap while it went to 190 deg. Dummy! Woke up 3.5 hrs later with the brisket at 199 in the...

I getting ready to do an overnight brisket and I've got it soaking in buttermilk for tenderizing purposes. Never tried that before. Has anyone found it beneficial? I have used beer and that did turn out to be one of the better briskets I ever did. Also, I found some Bolner's Fiesta Brisket rub...

As they say in coonass country: They pretty good but you gotta clean them right! Actually portabellos are great but you will be better served grilling rather than smoking.

Raine, Thanks for the link. Several others I checked did not deal with sauces. Finally found one at Clemson that gives a "Country Western Ketchup" recipe with process times. I don't think canning will change the taste much on the sauce recipes I mess around with since almost all involve boiling...

Can someone point me to a resource on canning for bbq sauces? When I make up a large batch I'd like to be able to keep the extra in sealed mason jars in the cabinet. I've got all the info on sterilization of the utensils. What I need to make sure of is the temperature and time on heating the...

Jim, Common usage in South Texas is comino for ground cumin seed. I don't really know if that is exactly correct usage it's just what I grew up with. Tumeric is the odd one in this recipe. Use too much and you'll have yellow ribs! Some seem folks also think it is a pretty good laxative too...

This is a somewhat sweet and not too salty rub recipe I got from a cooking show that Rich Davis did many years ago. It is from about 1989. I've used it a couple of times and found the ribs very flavorful cooked low and slow and unsauced, just mopped. 4oz sugar 1oz black pepper 1oz paprika 1oz...

Stogie, Thanks for the link. I've bookmarked it. It is a wealth of info on regional sauces!

I've got 5lbs. of pulled Renowned Mr. Brown on hand and I am searching for another sauce to try on sandwiches. I keep some modified Paul Kirk All-Purpose Texas BBQ Sauce (thinner, more beer, more water)on hand and doctored it into his Memphis style by adding a little yellow mustard,allspice and...

Has anyone had a chance to checkout Richard McPeake's book "Ribstars Backyard Smoking & BBQ Cookbook"? Useful? I see it is available on Amazon for $17.95 and takes 4 to 6 weeks to ship.

Jim and other board members, You might look in the phone book for restaurant equipment and supplies or grocers - whsle. Specifically in the Western US look for United Grocers Cash and Carry. These are the folks your local restaurants (I own two small franchises) small grocers and some charities...

I just finished my first long cook with the 2gal Brinkmann water pan. This was a long overnighter(19.5 hrs) brisket using the Minion Method. I think the Brinkmann pan probably saved me two extra fill ups vs the Weber. When I wanted to run errands during the day I just topped it off and left. I...

Ron Lutz in his book "Watcha Need to Know to BARBEQUE Like a Pro" describes the same method for the WSM using a large coffee can. He does not go into much about burn time or stirring the coals. He uses this method with all hardwood briquetts or lump surrounding the can with 30 or so lit...

I cooked two slabs of spares this weekend. Both went 7 hrs at 250 thru the lid/235 at the lower grate. Both used Paul Kirks basic rub . One was foiled for the last 2hrs with a little apple juice the other was left exposed for the 7 hrs and then both were foiled and kept in an ice chest for about...

Well, this is one of those questions for which I would love to hear some views from some competitors. I think if you maintain a constant low temp in the 225 range with a smokey environment for 16 to 18hrs. it ought to produce the same Q. But my WSM briskets are different never the less. It is...

I found ready to cook hams at Safeway, Albertson's and Fred Meyer(local kroger owned grocery). Had do dig through the pile though to find a shank half instead of just a shank portion. HTH

Pat: I followed the recipe set out by Chris pretty much exactly except that I cooked a 12.6# shank half instead of a whole ham (same brand as Chris used by the way). It cooked from 10:30a to 2:00p with a lid temp at a pretty constant 350 deg. to get an internal reading of 158 deg. My son...

Tried Chris' ham. Rave reviews from all. Especially that glaze! Cooked a shank half, 12.6#. Great stuff.

Thanks once again Jim for the advice. I have seen so many websites and books recently that suggest 1 to 1.5 hrs per pound in the 250 range that I have tended to rush my last couple of trys on the WSM. In this case I guess my grate temps were near 230 or 235 most of the time so I should have...

I Cooked a 8.3# untrimmed brisket all day sunday. The WSM was fired with the Minion method using some oak and hickory as smoke wood. Temps held 225 to 275 at the dome for the entire time. 225 and 275 were less than one hour each. It stayed at 250 for almost the whole cook time. At 11 hours the...