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I want to get a vacuum sealer, in fact I went to costco today to get one and changed my mind last second. The FoodSaver V3835 that costco and amazon both have has such terrible reviews one wonders if it works at all. It has 19 5 star reviews and 24 1 star reviews so people seem to love it or...

Briskets came out wonderful, everyone commented about how good it was and got seconds. I was surprised people really seemed to like the pulled pork too, which I made last weekend and froze. Out of the 3 whole briskets, I served one of the points sliced and 2 sliced to flat portions. People took...

I'm cooking for our party today, and I started this morning with 3 whole briskets, about 39 pounds before trimming. I wasn't sure I was going to get it all on the 22" WSM, I think it was bigger in my head than in real life. I managed to fit it all though. Anyone ever try laying the briskets on...

Tom, that is one of the coolest things I have ever seen.

ok, I made a bracket like Steven's tonight, using some strapping I found at home depot, its very thin metal and has some small and large holes. the large hole works without a washer to be held on by screw that holds the rack rests on the WSM. After I got it on there, quite proud of myself, I...

Another advantage of the WSM over a kettle is volume of meat you can do at once. I've done briskets with the HH method on my kettle for years (but I didn't really know I was doing a HH 'method'). I usually had to finish in the oven as I didn't have enough fuel in my kettle for that long of a...

Yeah, it fell down from where I had it and was resting against the body of the WSM against the probe plug. The probe mostly completely disintegrated (I noticed the meat probe stopped transmitting temperature, is what made me go out and look). I think the bracket will solve it and make the...

I gave this a shot and I am a 100% believer. best brisket i've ever made. I'm I likely to run into any surprises if I'm doing 2 or 3 13 pound whole briskets with this method on a 22" WSM? I'm cooking for about 24 people this saturday for lunch.

I tried a high heat brisket this morning, a 13 pound whole brisket from Costco, heavily trimmed. I rubbed it the night before cooking, with basically cook's illustrated's texas brisket rub, but as I ran out of paprika from my last brisket, I left out the paprika and substituted a little ancho...

Actually, how do you attach the transmitter to your block of wood there?

I just melted my ET-73, one probe completely lost, and the transmitter looks like some Dali art. I think i'll be constructing this little bracket. Thanks for the picture.

My party is next weekend, so I'm doing another practice brisket in the morning (love it when practice is so delicious!), a test run to see if I can get it ready before noon without being frazzled. I'm going to try the HH method, which honestly I know works because i've done that many times...

I'm going to be cooking for my daughter's first birthday party and we are having about 20-22 people over for a party starting at 11:30am, so I'm serving lunch. This is the largest group i've ever cooked for. My plan so as not to be frazzled on day of party is to smoke the briskets the day...

Heh, I just went through this procedure, and I didn't come up with anything as clever as taking the meat out on the grate. My procedure took a lot of shuffling and effort and took so long that when I finally got done, my internal temp was 310F, and I had all the vents closed already. I added...

So from time to time my red oak tree will drop a limb or branch. I've also seen suggested calling tree service place and asking for some pieces of wood from a trees they've cut down. Do you have to do anything special with this before using it? Like, let it dry out a while? There are some...

Oh my gosh, I just had the smoked sirloin tonight. It was delicious and tender. I came straight to the forum to see if I could find a recipe. "hickory smoked sirloin, pepper cursted and slow cooked to perfection" I'm going to try to reproduce this some time. I hope I can find a recipe that...

I'm facing this same sort of thing soon, but not quite such a large crowd. We're having a party, with maybe like 18 people coming. Its good to know about the rules of thumb for how much meat per person, Thanks a lot Gerry! My plan right now unless I find something better in the forums between...

I got my WSM on Friday and cooked my first WSM brisket over night last night. I've done brisket in my 22" weber kettle many times, smoking a while and finishing in the oven. This was my first 'all smoker' cooking. I used the minion method and buried a combination of mesquite and pecan chips (I...