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What is the advantage of attaching the two grates together? Doesn't it make it awkward to get things onto and off of the bottom grate or even to turn things over?

Replace it with a good packer and cook the little one later

I always do the brisket on top and the butts on bottom. The brisket always comes off first the butts can go one on top and one on bottom

A couple of days ago my daughter took a pork butt and trimmed out all the fat and stuff. About 10 in the morning she started it boiling in chicken broth. She added some poblano chiles she broiled and peeled and chopped up. Simmered it until about 4 and then turned it off. We served it about 6...

I should say that I usually start about 8-9 pm and the brisket comes off about noon and the butt about 3pm.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Reply Buy a whole packer (10-15 lbs) at Walmart cook it at 240 until it's 200 degrees. 3 lbs is just too small While you're doing the brisket put a pork butt or shoulder...

I tried the 3-2-1 thing with ribs but have gone back to just smoking them for 6-7 hours at 240 lid temp. The ribs turn out just s good and there is less fuss to cook them.

I just use wide heavy duty foil to line the inside of the pan. I fill the pan when the cook starts, but never refill it. After the cook, there is usually little water left so I just fold up the foil, put it in a plastic bag and throw it in the trash. Rinse the pan in soapy water and it is...

I smoked 2 racks of spares yeaterday with TBR. turned out great. This order makes ten 2 lb bags we have used.

The idea is when it gets too hot close the air off more and wait. The more doors you open the more air the coals get and the hotter it gets. This slow cooking, so just take your time with the adjustmens too.

Got ten pounds of leg thigh chicken in the marinade "roadside chicken" Got another bottle ready for the baste.

I use water most of the time. A few high heat cooks for chicken and abt's and fatties are no pan cooks

We cooked a 26 lb chuck roll a couple of years ago. Lotsa good beef there.

If I remember what the original question was, "What to do with the trimmings from spares?" I don't trim spares. The flap meat and all that other MEAT that is cut off spares taste just like "Spare ribs". It cooks in the same amount of time, is just as tender and flavorful. So, why cut it off...

I just used the chainsaw to cut some applwe and mulberry into 3 in lenghts and a hatchet to split those rounds into useable sizes. I've never used mulberry for smokewood. It seemed like a good bet. Has anyone got any opinion or experience with mulberry for smoke wood?

Dave/G That reminds me of an old story only marginally related to this thread. As a young man, my great grandfather. born in the 1860's was seeing an indian girl over in Oklahoma. He was invited to dinner and arrived to find her mother cooking a one dish meal in a large pot over an open fire...

Just for Ernest: Members of non-rodent orders such as Chiroptera (bats), Scandentia (treeshrews), Insectivora (moles, shrews and hedgehogs), Lagomorpha (hares, rabbits and pikas) and mustelid carnivores such as weasels and mink are sometimes confused with rodents. So... Rabbits are not rodents...

I've cooked a lot on my SJS since the last post (see above). Now I just start 3/4 chimney of charcoal and when it's hot I put it in the SJS and give it a couple of minutes before adding the meat. Cook a steak four minutes on a side for med rare or a hamburger 3 minutes twice over. The lid, I...

Keri, I'm a Texan who got flooded out of New Orleans. I'm part time in Pennsylvania now. When I ask for tea, I most commonly get tea with raspberry flavor. It's add sugar to your own taste. We now go from place to place housesitting for people who want to get away, from a week to six...

I've never seen a 20-30 lb brisket, but a chuck roll or clod is that big and good to cook on the WSM. Good Luck Cooking is really not luck, so just go for it. It's not difficult to cook a big piece of meat.