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Here's my latest brisket (it was about 6 pounds before trimming), seasoned differently than I normally do it. The reason I changed things up is my father is a type 2 diabetic, so I needed a rub with less sugar. So, after I injected it with stock (I accidentally used chicken stock instead of...

I put the tri-tip over the coals at the end of the cook, but it was only for a couple of minutes. I'll give it a try at the beginning of the cook next time.

So, I found another tri-tip (it's relatively rare in my area), and decided to do it up. I used a modified version of the rub I used last time (with less cayenne pepper), and cooked it to 145 degrees this time, and it turned out great. I'm hoping that I can continue to find this cut of meat in...

I wasn't really paying attention to the time it went on, but it seemed to take longer than I thought it should. It was pulled at 205 though.

So, a couple of days ago, I picked up a USDA Choice Eye of Round roast, and thought it would be a great candidate for making shredded beef (my first time doing so), so I fired up my WSM after I got home from work yesterday. Just put on the smoker. After a few hours. After it's been taken...

Congratulations on the purchase. I'm looking for one myself, I only hope I can find one half as nice as yours (CT weather can be pretty brutal on grills, it seems).

I have both a 22.5" WSM and a 22.5" OTG, so I can grill AND smoke. If I REALLY need to grill or smoke more, then I also have a Smokey Joe Silver (with the mini WSM setup).

Holdridge Home & Garden Showplace 749 Route 117 Ledyard, CT 06339 (860)464-8400

I was just in my local home and garden store/True Value (I heard they had quite the selection of Weber products, so I wanted to check it out), and they have the Weber Charcoal Pizza Ovens in stock. I thought they were an overseas only item, but they had several of them, for $149.99.

I'd love to have a ranch kettle, but the property manager at my apartment complex would kill me (I already have a 22.5" WSM and a 22.5" kettle in the yard). Maybe when/if I get a house, I'll get one.

Congratulations on the write-up, Jim.

Congratulations on the write-up, Jim.

It's not really my recipe, it's one I found online (I can't remember where, though). It's the only one I've ever used when cooking brisket, and my friends and I enjoy the flavor.

I put yellow mustard on, then the rub, which is: 8 tablespoons brown sugar 3 tablespoons kosher salt 1 tablespoon chili powder 1 tablespoon paprika 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chipotle powder 1/2 teaspoon Old Bay 1/2 teaspoon thyme...

I wasn't paying too much attention to the time I started it, I was trying to start the cook and do something else at the same time. I just cooked it until it reached 190 internal.

So, this is a cook I did after getting home from work early. It wasn't too much, just a couple of boneless skinless chicken breasts, and a well trimmed 1.85lb brisket flat (no fat cap). Except for saucing the chicken and brisket a little late (I didn't give the BBQ sauce enough time to set...

All I did was I wash my cooking grates before my first cook, which was a bacon wrapped meatloaf.

I don't have handles on mine, but I did wire 2 charcoal grates (at 90 degrees from each other) to the charcoal ring with stainless wire.

Thanks everyone for the kind words. This hobby is a fun and tasty one, and everything I've learned about barbecuing and grilling I've learned here. I'm looking forward to learning more from you all. :wsm:

So, today I decided to attempt my first Tri-Tip on my 22.5" OTG. The rub ended up a little spicier than I care for, and the meat ended up a little rarer than I care for (I cooked it indirect to 135 internal, then a few minutes direct over the coals), but it was still a decent meal. Next time...