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Great call on saving the juices and using them on the brisket. That's one of the good things about HH method using a foil pan is you get drippings. If you slice it up after resting and it is a little firm don't be too proud to throw it in the oven in foil at 350 for 30 minutes or so and...

That looks delicious!! I would try using a turkey sausage instead of ground turkey. Or you might try mixing 10-20% pork sausage with the turkey to add some fat and flavor into the fatty. Maybe put some chopped bacon in the turkey. Maybe make "skinnies" at half the diameter so they cook...

Great question! and there will be many opinions. First assume for the flat it is sliced across the grain. It should not crumble or fall apart so it looks like chopped meat. The slice should hold together some but not require a long chewing session. You can manipulate this to some extent by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hank B: altitude has an impact too (though it usually doesn't change as rapidly as weather.) </div></BLOCKQUOTE> LOL!! I'm waiting for someone to post...

I won a chili contest using 80/20 ground beef that I smoked for 1.5 hours at 220 with cherry. I put the ground beef in an aluminum pan and stirred every 20 or 30 minutes to expose more beef to the smoke. When serving I stirred in a scoop of burnt ends from a brisket point as well. Otherwise...

I usually hot smoke salmon in my kettle. I've been cold smoking salmon in the WSM and haven't had any issue. I would think if you did a lot of fish in your WSM but catch drips in a foiled water pan you'd be fine. I usually clean my grates in the gasser on high for 20 min and that would kill...

Looks pretty thrashed. My main concern would be the legs or leg attachments giving way and a hot grill falling down during cooking. But if it is solid but just a little rusty knock the rust off best you can. I'd fix the dampers, wire brush the rust inside. give the outside a hand sanding to...

I put 3/4 chimney of lit K on top of a ring full of unlit K. I never use water. If I have a brisket, 3 racks of ribs or a few chickens I leave my vents wide open and don't hit 250 for at least 45 minutes. ...But I'm at 5900 ft in Denver. If i leave the vents at 100% open top and 25% open...

If you are going to throw in "ambient conditions" then let's include altitude.... In Colorado at 6K feet the fire needs a lot more oxygen to get the same temps. I'm ready to drill more vents into my WSM upper and lower so I can get higher temps easier for chicken and HH cooks. I can get the...

Delicious looking slabs there. How'd they taste?

Wing O Lator ? Hell yeah! What time and temp did you use?

Super bowl ring to you for those ribeyes bro!

Don't slice the tri tip until you get ready to put it on your buffet etc. The smoke will be on the outside. Be sure and slice on the bias as I'm sure you do. I wrap the slices and warm in the oven on 200 so they don't cook more. I will put the slices in a crock pot on low and even turn it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: and I usually use a lot of wood, I don't think you could taste the underside not having much smoke..... </div></BLOCKQUOTE> Most brisket I see...

I had something similar to the onion dish before and it was delicious with BBQ. The biscuits sound great--i'm addicted to sweet potatoes. I mix them in mashed potatoes too.

I like the remote a lot. In fact I told my wife to check my "wish list" on Amazon for Christmas and got a second one. I hadn't removed it after I got the first one. I was going to send it back but now I can use the second one for the kettle, monitoring resting meat temp and even put the...

Mixon does it because it is neater and easier to move around various things in his giant smoker and it can make cleanup easier. He's also a fan of the high heat method where you cover the food in foil for a good part of the cook and putting foil over a pan is easier than wrapping a brisket or...

Keep it low and slow and they won't dry out because of the fat in the dark meat. I usually toss them in olive oil and then apply the rub before I smoke them. Maybe 225 for an hour at the most. I do it all the time and they work great in tacos and enchiladas. Try a rub that is 1tsp salt, 1...

I cold smoked some salmon last night and will be serving it as part of breakfast in bed. (Pro-Q cold smoker in WSM for 10 hours. Salt cured fish overnight and then soaked in water for 1 hour after rinsing salt off, air dry 1 hour. Came out a lot less saltier when soaked like this and way less...

Well George you're quite the GA guru!! The angle iron kabob mod looks excellent and thanks for the tip on the blow-out shroud--its windy in Colorado so I'm sure i'll need. I am going to have to go snooping around for a cheap charcoal GA to rehab now!!! I think I'm going to ditch my smoky Joe...