Search results

Well since you are new, there are a few things you must know. First grilling and BBQ are two different things. I know for the most part, people use the terms interchangebly, but the fact is they are different. Grilling calls for high heat, food directly on the fire, such as burgers, dogs...

This will be my first major cook on the WSM. I'll be feeding 20 + people. I've got a 14.5lb USDA Prime Brisket and 5.89lb Pork Butt, both pre trimmed, and a 12lb Turkey. The plan is to eat at 1PM on Saturday. I plan to have the Brisket on the WSM (250 deg) at 6PM on Friday evening. I'll then...

No don't do that!!! Your setting your self up for years smack talk. Let'ting your future farther in-law help you with grilling is a set up. He will never let you forget it!! :)

If I were you, I would go to the HH recipes for cooking Brisket and let that help you with the process. BTW I do think that 302 is to low. Honestly at this point, I would take the brisket and put it in the oven. I know this might not be optimal, but at least you will know for sure that you will...

How many lit coals did you start out with? I am doing a Brisket this Friday, I am going to go low and slow, but I am going to make sure I put at least 30 lit coals on the bed. It is easier to start high and cool down, than to start to cool and try to heat up. Also are you using water in your...

Not if you reduce the rum first mi amigo. Best

On KC type sauce, I kind of mixed two different KC BBQ sauces recipes took what I like from each and placed it in a pot warmed it and OH Boy. I added more vinegar in this so it is thinner than a regular KC sauce. The second is the lexington dip sauce on for my pork butt. Who knew that so much...

You say that you could not get back down to 225, so at what temp was it for most of the cook? Or were you saying you couldn't get lower than 225, if so, why would you want it lower than 225?

One point of clarification. I thought wrapping would power me through the cook and make it a little shorter. So while it should take around 15 hours to cook the brisket, wrapping it should lower the cook time by a couple of hours correct?

Well Northern Virginia is not our Grand Dad's VA. This place has changed a lot. Now if you were to go a few hours south into Charlottesville and place much closer to the Carolina Border Perhaps. But sadly here where I live most people equate bbq with burgers and hot dogs.

Well its not really for me, My brisket is USDA prime and will be cook low and slow with a ATC. But alas, I will have tons of non bbq aficianado's out my house and I know they will want bbq sauce no matter what I tell them. Ofcourse I will recommend them not to, but I aim to please.

No worries, I'll be sure to keep you posted. I promise to revisit this thread after my first cook. However, I dp not plan to cook until Memorial Day. I can say this for sure, I am excited about it. Only people on this board can understand the constant back and forth of changing the vent...

This sauce looks tasty for ribs and chicken, but I was under the impression that a brisket sauce was relatively thin. Something that would penetrate the meat and now sit on top of it.

Ding ding ding, we have a winner. The recipe called for both paprika and american chili powder. Perhaps I'll try it again but this time skip them both.

I do not know if there was anything wrong with recipe, but I remember the sauce being more bitter than I expected. I guess I was expecting something sweet since it sugar is in the recipe but once it hit the taste buds it was a different story. Perhaps I'll add a little more sugar next time and...

Traditionally speaking, I know KC bbq sauce and brisket do not go hand in hand. I tried the recipe on Amazingribs for the Texas Mop sauce. Perhaps I did something wrong or I was expecting something different, but I wasn't a big fan of that receipe. Does anyone have anyother suggestions? Best

I picked it up yesterday from Dizzy Pig in Manassas, Va. I'm going to hook it up today and give it a psuedo test run. Wish me luck. Best

I did a pork butt once before, I followed Aaron Franklin it was good but way to much fat. Franklin did remove any fat from his and I did the same. I seasoned it and cooked it. The result was a great tasting butt, but with loads of unedible bark. The bark was simply to fatty to eat. Because of...

Ellicott city would be atleast an hour and 15mins to and fro. The extra $20 for shipping was better for my opportunity cost. With the amount of meat that I am going to cook (I decided to do a turkey too now,I suspect that I will have over 20 adults in the house and not everyone will eat beef...

Yeah its for a 14.5 whole packer brisket, that I'll be cooking at 250. Sounds about right to me.