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Good for you. I'm so jealous. I wish I had taken pictures of my first brisket. Just recently started taking pix of bacon and jerky. Planning on doing a brisket this Friday. Maybe I'll document the journey.

Hello everyone. Hope you're enjoying your weekend. I plan on smoking a full brisket for some friends next Friday. Untrimmed it comes in at 10#. I expect to remove about two pounds of fat. Therefore 8# dressed. It's a choice grade piece of meat if that makes a difference. My plan is to calculate...

Hey Mike, this post is over two years old so you may not get a response.

Happy Father's Day to all of you. I have read that when you pull your brisket off at 205ish it's too hot to put directly into the cooler. Is that accurate? I have usually let mine sit, wrapped, on the counter until the temp drops to 195 then into the cooler for a minimum of two hours.

Good afternoon fellow smokers. I'm looking for a little advice. In the past, when I do pork butts and briskets, I've used yellow mustard as a binder to hold the spices. Today I saw a video in which mayo was used as the binder on a brisket. Of course, the pit master reported that the end result...

Got a jag on to make beef jerky. Surfed around the web for some recipes. Found two I wanted to try. One was Dr Pepper based and the other was bourbon. Bought one eye of round and split between the two recipes. Might have been good but I over smoked them both. See note below. Yesterday, I tried...

Thanks Ben. Looks great. BTW, what was your coldest outside temp during the cook? Any wind?

Ben, care to share how your Christmas brisket cook worked out? Never did a long cook in winter so I'm very curious. Thanks.

Mike, one of my WSMs has the grommet. I really don't like it because the leads enter under the top grate so they get in the way should I need to get to the bottom grate. Consequently, I decided to cut the slot in the top and never looked back. Others will probably disagree bit it works for me.

I use this on my WSM 22. It sits out 12 months a year. Rain, sleet, snow. Always dry inside. Its called the Hickory Series. I believe I got it on Amazon two years ago.

The 22 looks good. Nice to find. Have fun.

Thanks Dustin. Yeah, it's all good. Next time I'll use my Digi Q and more charcoal. I stress way to much on this but I've never smoked anything that wasn't at least pretty good. Some stuff outstanding. Rock on. Keep smoking.

So here's the autopsy of my bacon cook. In my opinion, it turned out ok. In my wife's opinion, of turned out great. Who's arguing? Not me. Next time I'll make a little more rub. Ran just a little short. Second, I'd add a little more salt to the rub. I hind sight, salt and pepper are cheap so if...

Thanks everybody. Snake method it is. Never used it. Looking forward to giving it a shot. I imagine that with the snake method I would not need to use my ATC. Just the meat probe.

Good morning. I'll be smoking about 10#s of bacon on Wednesday in my WSM 22". I intend to run the smoker no hotter that 170* until internal temp is around 150-155*. I'll be cutting the belly into quarters. My question is how much KBB charcoal should I light? I'm thinking 2 Weber chimneys full...

I think Erik is on to somet I think Erik is on to something but not why others have commented. I have two grown children. They love Door Dash, Uber Eats, etc. Cook something on a stove, perhaps. Wait for charcoal to come up to temp, then coddle a brisket for 12 - 14 hours, I think not. I'll let...

Derek,.welcome.to the family. Enjoy the ride.

Chinese take out. It's a holiday and I'm taking it off. Oh yeah, cooked hot dogs for lunch for the grand kids. I had pasta. 😋

Grates in the DW. If, and I say IF, they ever deteriorate, I'll replace with SS. At 78, I think they'll outlast me. 😁 Oh, foil the bowl with heavy duty wrap.

Well, not really. Smoked a beast (11#s trimmed) for Father's Day. Son was up for the weekend. He loved it!!! Took about 3 - 4 lbs home with him Said he'd be back for Labor Day. Wanted to know if I'd smoke another one? Said he'd pay for it. Ink that contract!!!!! No brainer here.