Search results

Regarding a high temp brisket cook, this post was linked to the other day. Maybe it will help answer a question or two. In answer to foiling the water pan, this link might help.

I've two sets of two butts, each about 6-7lbs. Both of times it took over 16 hours, and that's even after I foiled them at the end. So, I have the exact opposite problem.

This may help: Holding, Storing & Reheating Meats

This should help. Holding, Storing & Reheating Barbecued Meats

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: Pam makes a "Pam for Grilling" </div></BLOCKQUOTE> So does Weber. http://www.weber.com/bbq/pub/specialOffers/gclanding.aspx

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: He said the lid temp is 250 - so whats the temp at meat level - 225? 200? Maybe thats why they are taking a long time </div></BLOCKQUOTE>...

Thanks for the replies. However, now I have a timing question. I thought both of my butts were about 5.5 pounds. I measured them crudely by stepping on a bathroom scale, so I don't guarantee the accuracy. However, they've now been both on for 15 hours each. One is in the 180s, and the other...

I'm cooking two butts today. One is Mr. Brown and the other is the mustard rub recipe. This is my second time making Mr. Brown (the first was only last week). Everyone loved it, but it was a bit too peppery for my wife (hence 2nd butt using the mustard rub). Anyway, I didn't do this the...

I followed the Mr. Brown recipe and used a 3:3:1 ratio of apple, oak, and hickory. It came out great.

I think I made a mistake buying ten bags of Rancher. I'm a new WSM owner and didn't have any experience with charcoal prior to this, so I have nothing to really compare Rancher to. I just hope I haven't set myself up to be disappointed when I run out of Rancher and switch to Kingsford.

Two six pound Mr. Browns.

Craigslist.

1. Set your alarm and turn it on. 2. Wake up. 3. Smoke. I can't overemphasize Step 1. Apparently, in my exuberance, I rushed past Step 1, and I set my alarm wrong. I woke up an hour and a half later than I wanted. Oh well, Mr. Brown should still be done within the time frame I set myself.

I just made these yesterday, and they were a hit. A little "hot" for a few, but I didn't even notice the heat. Thanks!

Wow, thanks for all the responses. I was only asking because I ran across Jim Minion's brisket recipe in the Weber Charcoal Grilling cookbook, and he lists sweet paprika as an ingredient.

What's the difference?

Thanks for all the responses. I guess I was just being too cautious. The charcoal is almost white...

Today is my first smoke, and for time reasons, and overall simplicity for a newbee, I'm following the Basic Barbecued Chicken recipe from this site. Everything is prepped, but I just want to make sure of one thing before I start lighting the grill. I realize that it says right off the bat...

Newbie question: What's a fatty?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...