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I am thinking about entering a Backyard BBQ competition. Should be easy enough to find one here in the DMV (DC. Maryland, VA). For those of you have done it, what was your experience like. The pros and cons etc. BTW does anyone know of the non KCBS bbq judging class? I looked on the KCBS...

Like many on this site, almost everything I know about brisket was from that Aaron Franklin youtube vid. However two Saturdays ago, my wife surprised me with an early Christmas gift. She paid for me to attend a Brisket BBQ class in Manassas, Va. The Class was with Chris of Dizzy Q BBQ. Over...

My wife has volunteered me to cook for the family reunion for about 40 people. My game plan is simply: 2 butts over 2 briskets in my WSM. The issue is she wants me to prepare ribs as well. So here is what I am faced with. The cookout will start at 2PM and knowing here family most folks will...

I have smoked on my WSM 22 for about 5 years now and here is my dilemma. How do best control my smoke. When I you use the minion method, you only light about 10-12. My question is the white smoke which is bad for the meats comes from the wood chunks, if my wood chunks are spread through out...

My man you are forgetting about the sides, You need to take into account the sides and the bread. Also use buffet physcology, place the bread and all the high carb items first and the proteins last. Let the folks load up on those items first. By doing this you will have more than enough meat to...

I wanted to revisit my bark and shredding matter I raised in my first post due to watching an episode of smoked a few days ago. As I mentioned although my brisket tasked great it was slightly more shredding than I would have liked. When I watched smoked, the judges almost lost their lunch when...

I want to do a gourmet burger party. By this I mean use 80/20 ground beef with some bone marrow that I would get from my butcher. Never had this before, but the reports states the taste is unreal. If anyone has tried it I would love some feedback. While I wouldn't mind making my own buns for...

Man you just made my day. I am glad that my suggestions worked out for you. I noticed that you still woke up though in the middle of the night!! How was the rest of the event and when did you crash? And yes the dry salt brine is money!! I never cook any other way now.

Did you have the cook yet? How did it go?

My guess is if you can get 5 10 LB pork butts then you should be able to cook all of them on the WSM at the same time. The trick would be to get a 3rd rack and 4 Coke Cans. The dome on the WSM is high enough that if you got a 3rd rack, and used four coke cans filled with sand or water I...

All I can say is this, the bark and my brisket was the tasty I have ever had in my life. This by far was my best brisket period, full stop, end of story. I really believe the pork drippings help, but I also believe my dry salt brine help just as much. Please go to amazingribs.com and read his...

Ryan. I believe I am your guy, since I did everything that you are trying to do this past Sunday for memorial day. I did two butts and a brisket and I wanted to do it texas style as well. So here is my advice. How much cooking of the other food are you going to to do? How much sleep are you...

A couple of things. First of the done test. I know it is stated that temp alone is not the only indicator if the product is finished or not and a another good indicator is the probe test. Ironically enough, when I was trying to get the temp reading on the butt, It was like taking a a knife...

The Meat: 13LB USDA Brisket, 10LB Butt, 8LB, Butt The Cooker : 22WSM Method Butts over Brisket The Plan: To have food ready by 12PM on Sunday afternoon, there for I placed my brisket on the the WSM at 8Pm on Saturday Night,10LB on at 9PM and the 8pounder on at 10PM. I woke up on Saturday...

I have watched the Aaron Franklin brisket trimming video on YouTube over 500 times. However today was the first time that I actually realized that he had two different briskets in that video. I know this because one time he's using a white boning and knife and another time he's using a Black one...

It occurred to me, while watching a youtube video of some guy carving a cooked brisket and then trying to make burnt ends, that a cut brisket can look as ugly as it tastes good when being sliced. I am not talking the straight black meteorite that looking brisket, that's art. In the video after...

Thanks for the info. So I will get a 20lb bag of the KB and light 12 of them to get the party started. The next question is the wood chunk and the thin blue smoke. If I have read this forum correctly, one of the reasons you get the white smoke is because the fire isn't hot enough to really...

I have a 22 inch. 12 coals huh that's it. Since I am cooking so much meat I wanted to get up to around 250 first and then add the meat. How long do you think it would take to get up to 250 with 12 coals? In the past, I have used more coals, but I also knew, I was cooking in the winter so I...

At the moment, I am planning on cooking two butts and a brisket, for memorial day. I was planning on placing one bag of the Kingsford blue in my WSM. I guess I always new this, but didn't realize this, but exactly which bag of coal. I want to dump and go. I believe I saw the 18lb bag, is that...

Thanks for the advice, but I must ask, for #2. Why the top rack?