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Just Q'd a PLSR and it turned out really well so I thot I'd share it with you: The result was a tender, moist, hickory flavored, nice looking piece of meat. It weighed almost 31/2 lbs. Heavey rub with BRITU before placing it in a zip lock for about 6 hrs. Removed it and sprinkled a little...

Chris, you entered this a couple of years ago. I like it because it's simple. The 225-240 would be the grate temp. or lid? If it's the grate temp. then just add on 12-15 degrees more right? As always, thank you! Larry ...cook all barbecue meats at the same temperature--in the range of...

Billy, This could be done on WSM though too using basically your same recipe? Sounds really good! Larry

Jim, "...set up as you would normally." You mean with water etc. About how long would the cook be? What about temp. at top vent? Larry

My wife came home with a Pork Loin Sirloin Roast yesterday. Did some research here and 'am a little confused on several things. Rather than ask a dozen little questions, is this a good piece of meat for the WSM. Someone mentioned using "indirect" therefore indicating the Kettle I believe. It...

Thanks for the great suggestions! It's all a lot of fun! Larry

If I'm doing the Hens with pizza stone as a heat shield, how high and how long would you suggest to cook them realizing that I want an internal temp. of 180? I'm doing the pizza stone in order to gain some crispy skin. It's all a lot of fun! Larry

Leaving for Colorado for 3 week vacation. Will have to leave my WSM at home. Has anyone had any experience with the portable Weber Smokey Joe Gold's? Can't go fishing without some sort of "Q"ing goin' on?

Well, to all those interested in Game Hens I'm going to brine, leave out in refer to toughen up the skin, use pizza stone and mop with olive oil. I thought about the kettle but this seems to be a combo of both techniques. The heat is a little farther away therefore may get a more moist product...

Since Cornish Game Hens are smaller than chickens, would it be a good idea to butterfly them or cook them whole? I like the look when serving to see them whole, but what's better? Thanks as always for all you input, Larry

yeah, pizza stone. never thot of that. won't make things too crispy will it? the stone goes right where the water pan should? larry

Nothing has been written about Game Hens since last Sept. Has anyone had any experience lately? I plan on cooking up 2 Sunday. Would the WSM be best or the Weber Kettle? I think I would like to brine them since it made such a big difference in a turkey I recently did. I prefer the outside...

Realizing that there are some excellent recipes on this sight as-well-as other sights on the web, do any of you have one or two books that you would recommend that are a must? I've seen Paul Kirk's book on sauces etc. mentioned several times. Any others? Thanks, Larry

Yes, you're right; it is a roast. No sooner had a written that, I saw at Trader Joe's a Tri-Tip refered to as a roast. I've always had them as steaks tho. Such a great piece of meat to not be known everywhere huh? Larry

Thanks to all the answers to all my questions regarding the, "brisket." Did it today according to recipe on this site and it turned out great! Tender, moist, a smoke ring and everything! I realize that no two are the same but now I feel ready to actually have company over and I know they'll...

Tri-tip is a steak here in California. I believe out your way it's called a sirloin tip. I cooked mine on the Weber Kettle and it was excellent! Larry

Opps, I should have read down a bit. I see the whole thing on temp. Disregard my second question. I would still like to know where the reading came from though, the lid or the grill? Larry

In the, "Beef Brisket-Smoked & Oven Finished," recipe on this site, are the temp. readings taken at the vent or at grill level? I mounted my thermometer on top near the handle therefore would be interested in what temp. reading from there? My plan is to smoke the 12 lb. brisket for 12 hours...

I think I've picked up that by adding wood; cherry, apple, etc., I'm adding a smokey taste. It has nothing to do with tenderness of the meat? Sometimes I want my meat to be really tender but I get a little tired of the smokey taste. So, if you want a certain smokey flavor you add a certain...

Can anyone tell me the difference between Kosher and regular salt? Does it really make that big of a difference? Do you prefer one over the other? Is one "saltier" tasting than the other? Thanks as always, Larry