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i bet that small of a brisket would only take 8 1/2 hours at most. if you're wanting to eat at 6pm, then i would be shooting to place it on the wsm at no later than 9am your time. that way the brisket can take it's time and when it's done you can let it rest for anwhere from 15-45 minutes if...

Excellent looking steaks George.

i personally do not see any advantage to using butcher paper. i have tried it on two seperate occasions after reading about it on this forum, and i didn't care for it. i definitely prefer using foil. that's my .02 worth.

the reason you are seeing such a variance is because there are many factors to take into consideraton. the weight of the rack due to either meat, fat, bone, or all three is definitely going to play an impact on cooking time. so will the temperature that the meat is being cooked at, not to...

i've done several of them both ways and prefer to cook them fat side up. i have noticed that when cooking fat side up that the meat remains more tender and juicy on top as a result. i still get a nice slight bark, but then again, i don't like a very crusty bark so leaving it fat side up leaves...

regular cleaning or doing burn-offs will give you the same end result. however, imho, doing burn-offs after EACH cook is the smart move so that you can avoid letting the residual grease get built up to a point where a burn-off turns into a raging fire. i don't understand why people let their...

just out of curiosity, what grade of meat was your brisket?

I agree. I have an enclosed garage, as many of us probably do on this forum, but there is no way I would put my WSM in it while cooking. It is just too flat out dangerous!

i don't know if the door/handle from a 22.5" would do you any good but if you think it will, then it's yours. just pay for shipping. PM me if you would be interested.

glad to hear you didn't toss it. i would suggest you just cook it in the oven. when i don't feel like messing with the wsm outside or the weather is just not great for smoking, i just toss the pork butt in a roasting pan, cover with foil, and place the lid over it. i cook it at 275 for...

thank you. much appreciated.

thanks, that gives me another option. i've cooked, cooled, and frozen items before, however, since you have mentioned following proper procedures to store away food in both posts could you please review the steps you would take to freeze some pulled pork?

thanks, already had the plan to use chafers to keep foods warm not to heat them up. how long would pulled pork keep in the fridge? instead of freezing it i could cook them a few days ahead of time and just store in the fridge. would love to do ribs but due to the number of people i am having...

Hello all, I'm turning 40 in a month and my wife insists on throwing a party for me. At first, plans were to have the event catered but the more I thought about it, the more I wanted the event to be laid back and relaxed and with some BBQ. Although there are quite a few places in the area that...

i admit that i don't enjoy the cleanup of the water pan on my wsm, but i prefer to use it and have it add moisture to the air and as a result the meat i am smoking. if i were to ever cook without water in the pan, i guess i would just swap it out for a aluminum pan you could find at a grocery...

i don't mess with the charcoal bowl until i go to dump the ash after a cook. as far as the grates go i usually leave the lid and door off after a cook and let the wsm get up to a higher temp. if i used water in the water pan during the cook i simply leave as is. if i didn't, then i yank the...

i agree. i prefer tri tip myself. but once you have one, you can make the decision for yourself. i also agree that buying a whole tri tip roast is better than when cut into steaks but the taste is pretty much the same. the only thing i find about it being cut up into steaks is that seems...

barbacoa meat, when made correctly, is one of the most tender and flavorful meats once could ask for to make tacos. especially the traditional mexican style with corn tortillas, raw onion, and cilantro with a squeeze of lime on top. i have yet to try and make it on the wsm. especially since i...

in addition to the advice above, you have to also consider the size of your grill in order to understand how quickly it will rebound to its original temp once the lid has been opened. since the weber q is a smaller grill, once the lid is open it will lose temp quickly just due to it's sheer...

personally, i think that estimating 1 1/2 hours per pound of brisket is fine and you can add an additional 60 to 90 minutes to the cook time "just in case" you need it. so for a 16# brisket, i would plan on a 25 1/2 hour cook time. if you are trimming the brisket of any unnecessary fat than...