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Minion method here as well..4 or 5 chunks buried in the charcoal circle, and one nice sized chunk in the hallowed out area in the middle. dump the 1/3 chimney of lit coals in the center. Assemble the smoker, let the temp level out at ~250 and the meat goes on. Id guess 30 or so mins after the...

Thanks Rich. I was very happy with how both the chicken and ribs came out. As far as the chicken, i bought a cheap bag of leg qtrs and did some butchering. I usea combination of Tony Chachere and Meat Church's HoneyHog rub. Cooked it on the Kettle at pretty high temp. I would GUESS...

Had a little family coming over for the game. 6 adults. So why not cook 3 racks of ribs (on SUPER sale), 5 lbs of chicken legs/thighs and a couple pounds of wings??? Sounds completely reasonable. did 3-2-1 on the ribs, but iv stopped using brown sugar in the wrap and moved to drizzling...

BLASPHEMY!!!!!!! HAHA... jk.. they say that 22 eats up some coals, may need a second door to pump in splits of wood. :) Looking forward to seeing how it turns out. rb

I respect the trashcan mount for the Maverick. I had the same until very recently. :) rb

Almost 20 hours, im guessing you didnt foil that thing through the stall? I have a decent amount of brisket through my 18.5 and have much preferred the results cooking around 265*, and as said above they usually cook between 7 - 9 hours. Id say cook it till 160*ish Internal temp (or whenever...

The logic of taking the muscles apart before cooking makes complete sense, BUT it seems like you are taking away some of the fun and coolness of cooking a brisket. I feel like the skill of cooking a good brisket is being able to get a 16lb piece of meat w/ 2 very different muscles on the grill...

I was watching Project Smoke and the guy was making a pork rib sandwich. He was basically doing the 3-2-1, but when he went to wrap, he stacked 3 racks and wrapped them all together in foil. When he was done he slid the bones out to make amazing looking sandwiches. Seems what they are saying...

I think Pecan is a good all around wood. I love post oak, but i find the flavor can be a little intense for chicken of smaller cuts of meat like beef short ribs. Need to cut it with a fruit wood at times. rb

Thanks guys. Looking back I guess I should have been a little more nervous than I was about getting all that meat in the WSM. I figured, if I can fit an 18lb brisket a couple months ago on one grate, there is NO reason why I cant fit 2 8# butts on the bottom grate. Made sure to give myself a...

Rich, I dont think I have ever had a brisket to really fit on the 18". In the trimming process I take out MOST of the fat between the flat and cap. When i put it on the grill, i will fold the point to almost a 45* angle. Its always worked for me. rb

Ca c'est bon!!!

my father in law's ENTIRE family came into Houston for a Big christmas/nye celebration last weekend. The kickoff of the weekend (friday evening) was at my house, and we decided to do Smoked brisket and pulled pork tacos for 40. Hit up Costco and grabbed a 18.7lb brisket and 2 boneless butts...

Our neighbors recently had their 3rd baby, and we like to helpout when we can. So we are sending over dinner for the family tonight. AND what better to make for friends? Smoked pulled pork tacos / sandwhiches of course. And obviously its been raining since friday, but that is no reason to...

MAYBE the worst thing iv ever seen. BUT im sure there has to be a way to smoke it. :wsm: rb

Congrats on the addition to the family, and pretty cute baby as well.. :) rb

That is beautiful. A couple of those and a pork butt would make a hell of a sandwich buffet.. SOON, SOON..... rb

BFletcher, the cookoff was this past weekend and it was a GOOD time. Alot of work and I learned a good deal about offset smokers (trial by fire if you will :) ), building the fire, keeping it going, and fought through a few problems, but all in all was a pretty good cook. I have a few pix up...

that could also be... i am pretty much done worrying about it until next year if im still in the neighborhood. :) ... but HOPEFULLY by next year I will have my own smaller but solid rig pull out there. :cool: rb

Thanks Tim. I agree, it was more of the 17 hour journey to get to the judging, than the actual judging. One of the local BBQ restaurants came in second in grandchampion. I would think they know what the people in the area like, since they are the best BBQ in the area. HAHA.. NOTHING like...