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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Possibly too thick. Sometimes it's more a matter of procedure and/or ingredients. Are you using water in the pan? </div></BLOCKQUOTE> For this cook I used sand for the...

Well, I finished the brisket this morning, it was about a 12 hour cook. It came out great. Pulled off at 190. Maybe (probably) I'm doing something wrong, but is it ever possible not to have the bark and about 1/8-1/4" of meat a little or alot dry?? I rested it for about 2 hours, and it was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D: I originally used newspaper, and found it's all in how you shape it-- two full sheets rolled up in a crumpled tube and then shaped into a fat...

I'm planning on doing my first overnight brisket. Got a 10 pound packer at my local Albertson's and was wondering what everyone's opinion was on injecting. I've read many of the previous threads on injecting. Does it leave the meat mushy at all? I had planned on injecting, slathering with...

Cool! Thanks guys. I think I'll just stick to Kingsford.

My local Smart & Final carries large bags of mesquite charcoal. Has anyone tried this? I was just wondering if it provides much of a mesquite flavor, or too much, etc. Thanks!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Missed that one Dan. But for cocktail party smalltalk, Biomedical Service Engineer is not even in the league of working "for a company that makes low-carb tongue depressors...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm waiting to see your response to the what's your day job thread. I don't think I've seen anyone else from the hi-tech medical supply industry post yet...

Alan, I did two shoulders and some ribs. Cooked the shoulders for about 15 hours then rested for 3. They came out awesome. It was my first cook on the WSM, I used to use my ECB. I had some problems with temp. too low, but figured it out. I actually let the water level drop too low and the...

I had it open 100% all night. Only had it to 50% for a short period to see if it would affect the temps. Even though the temps were low, it's amazing to see how well they hold vs. the ECB. I would be all over the place with the ECB. I've got a Smokey Joe temp. that is now reading about 215...

Hey guys, it's now 6:45am, it never got above 210 all night...???? Adding more fuel now, I did start with cold meat, and the pan water was tap on the colder side. Next time I'll add more lit at the beginning. Had the bottom vents open 100% all night also.

Well.......it's going to be a long night, not necessarily a bad thing. 11:35pm and holding steady at 205. Bottom vents fully open, top vent closed. I'll close the bottom to 1/3 closed. I'm so used to the ECB fluctuating from 190 to 350 or so. Time for a Padron and some relaxation. Can't...

Tonight I'm doing 2 shoulders for an overnight cook. I put them on around 7, it's now 9:30 and the temp. is still low around 180. How long does it typically take to come up to 200 before I can close the vents partially? I'm doing the Minion method, full of unlit, with a few chunks of hickory...

KRAFT ORIGINAL BBQ SAUCE.

Would this work stacking the WSM water pan on top of the Brinkmann charcoal pan? Or also somehow incorporating the Brinkmann water pan?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I saw that show too. I am going to give it try since I buy butter in large quantities at Sams club! What can I say - Paula Dean is my TV mentor </div></BLOCKQUOTE> They...

I was watching Roker On the Road and saw that someone used margarine instead of mustard to adhere the rub. Anyone try it? I was wondering if made the meat more moist.

I'm really new to smoking, and have tried ribs and tri-tip so far. The tri-tip came out perfect, smoked it for 6 hours. My question is that I bought 2 Weber chimney's, and light them both at the same time to completely fill the charcoal pan. It seems that from what I've read most people will...