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Welcome aboard

Welcome aboard

Welcome aboard, sweet looking grill!

It may sound silly and I know I look silly but I've been known to put on a pair of safety goggles after the fire is up to temp and putting the meat probes in. :cool:

I'll try that next time, thank you.

Thanks everyone for the compliments, it was a fun cook. Looking forward to my next brisket. They're kind of expensive around here, unfortunately.

After completing my first successful brisket cook on Friday, I now know exactly what you mean. 100% agree. :cool:

I'm happy to report that my first brisket cook took place on the 4th and it turned out better than expected. I could tell my wife had doubts, I had my doubts too, even had burgers ready to go as a backup. Anyway, here's the rundown and some pics.... 7/1 - I picked up a 8.6lb Select packer...

Several of you say to let the brisket cool down a bit before wrapping and placing in a cooler, I hadn't thought of that. Makes sense, I'll do it. thanks!

You and I are in the same boat. I'm also smoking my first brisket on Friday and don't know yet which way I'll go as far as wrapping or not. If I do, it'll be with foil. I watched Franklin's videos as well. The frustrating part to me was, he says that he "really tries not to wrap" but then in...

Softer butts :D

I just meant that I won't be adding any more wood at that point. I've heard from many that the meat will not take in any more smoke when it reaches 140*.

It seems that a heavily debated topic is whether or not to wrap your meat during the cook. I understand that it can help speed along the cooking if you find yourself behind schedule. My question is, if time is not an issue, is there a good reason to wrap a brisket, butt, ribs, etc. during the...

Add me to the list of those who'll be smoking their first brisket this weekend. Picked up a 9lb packer's cut (frozen) yesterday and put it in the fridge. Here's the plan using a combo of Franklin's method and advice gathered from the fine folks on this forum... Trim the fat to approx 1/4" Rub...

I pondered the same question days before I bought my WSM. I opted not to get the gaskets and just see how it performed. Turns out it doesn't leak any smoke from the top or bottom of the middle section and leaks only very little via the door. I read somewhere that the WSM isn't intended to be...

Welcome aboard

Welcome aboard

I've only cooked on my WSM one time and I noticed very little smoke escaping (I figure this will only improve with time as the smoker gets seasoned). There was just a little, every once in a while, leaking from the door. Absolutely no leaks around the top and bottom of the middle section...

Put 'em both on the top rack and leave the bottom rack out of the smoker (saves time on the clean up)..

I plan to cook up some ribs this weekend using the 'Best Ribs in the Universe' recipe... http://www.virtualweberbullet.com/rib1.html The only change I'll make is the rub, I like the Charlie Vergos Rendezvous rub for my ribs.