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Thanks Bob, I'll have to keep an eye on my GE fridge since it has been nothing but trouble since I bought it. Jack

Hello, I just bought a nice USDA Choice Brisket from Costco in the vacuum package that says sell by 8/18/2012. How long can I keep this in my refrigerator? I want to smoke it on 8/19 and I was wondering if left sealed can it set in the refrigerator or should I freeze it for a few days...

Dave, I feel your pain and my kids are in their 40's and only stop bye for meals on weekends. Dan, I imagine that you had a very happy dog (for at least a while). My own experiences have been smoking on my old Char Broil Smoker and while getting ready for the extended family to come over for a...

Guys, sorry no pictures but the ribs came out great. My only difficulty was temperature control since it was over 100 degrees outside during my cook. I put dry rub on 4 half slabs and smoked them with hickory and apple wood for 3 1/2 hours at 230. I then foiled them with two slabs getting a...

Dave, I'm going to do ribs this weekend and I thought I'd try a few variations on three different half slabs. I'll report back next week. Thanks for the insight. Jack

James, I started a topic asking about using a Costco bought sauce; ("Robert Rothschild Farm" Roasted Pineapple and Habanero Sauce that lists; Sugar, Pineapples, Pineapple juice, Citric acid, Ascorbib acid, Lemon juice, Cider Vinegar, Onions, Yellow and Red Bell Peppers, Habenero Peppers...

I was thinking of lightly brushing it on when I foil my ribs after 3 or 4 hours of smoking at 350 - 375 and then cooking it for another 1 to 2 hours. Any suggestions? Jack

Dave, I haven't opened the bottle yet but, I will do a taste test before trying it on my ribs. I was hoping that somebody else might have discovered this product before me and tried it with their BBQ. Jack

I'm looking to try something new with my baby back ribs this weekend in my WSM. I bought a bottle (at Costco) of "Robert Rothschild Farm" Roasted Pineapple and Habanero Sauce that lists; Sugar, Pineapples, Pineapple juice, Citric acid, Ascorbib acid, Lemon juice, Cider Vinegar, Onions, Yellow...

Scott, I have seen that when my wife was in a rush for dinner and I got that "rest my ***" and get the dinner on the table. Well, she didn't like that roast and now she understands the rest period!

Dan, For a 3 # Tri Tip at 225 - 250, do you recall how long you let it smoke? The link that Chris added above has a short video describing the change of grain direction on the Tri Tip and shows how he cuts it. Jack

Thanks Chris. That post mostly describes cooking at 350 -375 with a short paragraph at the end indicating that you could cook the Tri Tip Low and Slow. I was wondering if any folks on here have tried the Low and Slow method. The video on slicing Tri-Tip was very informative on the different...

Thanks Chris, I need to learn more about the search engine since my requests came up empty. Jack

Hello people, has anyone smoked a Tri Tip roast on the WSM? I have been cooking these roasts on my Weber Kettle with indirect heat which takes me about 45 - 60 minutes and then let it rest for 20 minutes. I was wondering if cooking this roast on the 18.5" WSM on low and slow heat might product...

My observations, I bought the 18.5" about a month ago and have used the new "larger" water pan on overnight cooks without any temp. control issues - 225 with the bottom vents opened about 25%. I did one cook a few weeks ago where I filled the fire ring a little too much with unlit and I added a...

Jack which store did you buy it? </div></BLOCKQUOTE> John, I bought the brisket at Costco in Livermore. They had a large selection last week of 8 - 14 pounders in shrink wrap.

Stuart, Thanks that sounds great, We'll have to try that later this week. We had a 1 1/2" slice of Wild King Salmon tonight that I quick seared in my cast iron pan a few minutes on each side and then finished in the oven @ 400 degrees. I used Cajun rub on the outside prior to cooking.

Guys, I smoked my Costco Choice grade brisket this weekend and it came out great. I started it at 2:am Sunday and we had dinner at 6:00 pm, perfect brisket, moist and very tasty. It was nine pounds and I cooked it Low and Slow at 225 - 235 for 12 hours and then foiled wrapped it with a bottle...

Looks great Stuart! Did you cook directly over the coals? How long did you cook the fish and at what temperature? We love salmon but, my bbq'ing experience with fish has been dismal. Did you also make your lemon dill cream sauce?

I think it's a great product and since it's made of stainless steel, the price is right. If I had to cook for more than my wife and me, I would scoop up one in a hurry. Actually, If my wife agrees to a family BBQ, I might just buy one to have the extra capacity. Great product and this shows...