Search results


 
  1. I

    Beef Back Ribs

    Hi All - Tomorrow I am going to smoke about 10 lbs. of ribs on my 18" SMC for a party on Saturday. Is it better to finish the cook tomorrow and refrigerate the ribs overnight, or cook them 3/4 of the way and finish them on Saturday? Thanks for any advice.
  2. I

    Hot and Fast Wagyu Brisket

    Is it possible to do a 15-16 lb. Wagyu brisket hot and fast on a 18.5" WSM without any blower gadgets? How?
  3. I

    Brisket Done Too Early

    I was to host a BBQ lunch today but it has been rescheduled to dinner. The brisket will be done at noon. How best to hold it to 6 PM? Thanks all.
  4. I

    Dry Brisket

    I just got a new 18.5" and made a small brisket (5-6 lbs.) for the first time using HH method. Pulled at 170 after cooking for 1.5 hours at 375 or so. Double-foiled and returned for 1.5 hours. Tested for doneness. Wasn't butter soft. Put in a cooler wrapped in a towel for 2 hours. Checked for...
  5. I

    Whole Top Sirloin

    Any suggestions on how to prepare a whole top sirloin?
  6. I

    Waygu in Florida

    Does anybody know of a butcher or distributor of Waygu and/or Kobe beef here in Florida? Thanks for the help.
  7. I

    Moist and Warm

    What's the best way to keep grilled chicken breasts moist and warm prior to serving? What about bbq'ed spareribs?
  8. I

    Wood - Seasoned or Not?

    Is there a big difference in the effect that seasoned wood has on BBQ vs. fresh wood that still has moisture, sap, resins, etc. in it?
  9. I

    Brisket Knife Needed

    I made my first high-temp brisket which was glorious thanks to all the good advice here. But I ended up butchering it with a bad knife. What's a good recommendation for a slicing knife for brisket, turkey, etc. that's not too expensive and that will hold its sharpness?
  10. I

    Staying Moist

    What's the best way(s)to keep sliced brisket and spare ribs moist and warm before company arrives? The oven, on low, dries everything out.
  11. I

    Maverick ET-73

    My new receiver shows backwards numbers. Best bet to call Maverick or is there a forum I can go to that might have a solution?
  12. I

    High-Heat Brisket

    First brisket on the WSM tomorrow. Is it really so that I can cook 9-10 lbs. of it for 4 or so hours at 350 degrees and have something as good as low-and-slow? Hard to believe...
  13. I

    Choice Grade Brisket and High Heat Cook

    What is the caveat about not using a choice grade brisket in a high heat cook? What can happen? I'm a little short of time and so I thought I'd do the high heat. This will be my first brisket on the WSM.
  14. I

    Eyelets

    Does anyone know another source for eyelets for the WSM? BBQ Guru is out of them. Thanks.

 

Back
Top