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Get a 2x4. Put in driveway. Place splits along one edge. Drive over with car. Viola. Little pieces.

Just there yesterday. Same price.

Fred I think you are spot on re: pellet grills and used WSM availability. People want "set it and forget it" these days. Not a criticism just my observation. Speaking from experience with my grown children they are busy, busy, busy with all kinds of things. Progress has brought us all kinds of...

My daughter has been to Austin a number of times on business and raves about The Salt Lick.

Thanks Eric. What temp were you running at?

I've never actually tried it but am most curious. I have a WSM 22". I also have and, use frequently, DigiQ controller. I've seen folks use a row of two briqs side by side and three side by side with the third sitting on top of the other two. Has anyone tried four? What is the longest burn you...

Eric, that looks great. I love cooking briskets. The bigger the better. I'm so impressed that you were able to put the beast on at 0315! Those days are looong gone for me. 😥

I've used mayo a couple of times. One was on a brisket. I liked it and would use again. In fact, I think, it's a little stickier than mustard, thus, enabling the rub to adhere better. It did not alter the flavor.

I'm thinking "Antiques Roadshow". 😉

Hi Pete. Welcome to the chaos. I have the 14 also. Nice little unit. I've never done a pork butt on it so I'll be interested in hearing how you make out. Pictures are always appreciated. Good luck.

Hello folks. I like to close the threads I open so, here I am. I did buy the Nesco VS-12 sealer. So far I've frozen some green coffee beans as the initial test as soon as I took it out of the box. I did this to monitor the seal over time. FYI, I use the double seal option for both ends of the...

Good day everyone. I'm considering buying a food vac machine. Read lots of comments on this site re: said machines and how most people think they are invaluable. Although it's just my wife and I we shop at Costco which means we typically buy larger packages of meat and fish. Additionally, when I...

Pete, ironically I just got back from Alaska at 2 AM this morning. Ate my weight is salmon, well not really, but I did eat a lot. Jerky, smoked, poached, on pasta, on salads, etc. so I'm very curious about your "beetroot and gin". Is that a marinade, a rub or something else? Thank you.

Thanks Len, I'll definitely give it a try. A few questions: When you wrap, do you still do it at 165 - 180° and pull at around 200 if tender? Can you estimate minutes per pound? This past cook was almost exactly 75 mins per pound. Thank you, John

Raleigh, thanks again. My brisket was a home run. 15 hours total. Could not have asked for anything better.

Thanks to everyone. Brisket was a success. 10# trimmed. 15 total hours in the smoker at 225°. Wrapped in PBP at 170° which was about 10 hours in. Pulled at 205. Rewrapped and put in preheated cooler for about 2 1/2 hours. It was tender and juicy. Shout out to Raleigh who gave me some additional...

Thanks Raleigh. Appreciate the help.

Raleigh, first, your brisket and pork look great. I have a couple of questions if you would: 1. With regard to using tallow, you said you added it when you wrapped. Did you also add any when you sliced? 2. Did you let the brisket rest and, if yes, how long? Thank you, John

Thank you for all the comments. They are much appreciated. I have some additional info and comments. "I would start earlier like 10 pm and let it rest longer." I double checked the weight. It's actually 12#s therefore 10#s dressed. Would you suggest that I back up my time even more. That is...

A few of years ago I took down a small apple tree in my yard. I cut up a few branches that were about 3" in diameter for use in my WSM. After seasoning for about six months it worked great. My daughter recently bought a piece of property with a lot of red oak on it. In fact, so much so, that she...