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I know this is extremely easy to make on the spot but has anyone canned this to give as gifts that would be shelf stable until opening?

Found a company that I've been ordering dry heirloom beans from called Rancho Gordo. Several Chef's use the beans in their restaurants. This was a recipe shared by one of them. I made them yesterday for a BBQ with rave reviews from all. Read it a few times before getting started as it is easy to...

Looks good to me. I've done my last three high heat and not sure I'll ever go back to L&S for Briskets anyway. The longest cook high heat for me was an 18 pounder that took 8 hours not counting the burnt ends time.

I use a foiled dry pan, I foil the top pushing the foil down making a small bowl to catch the drippings leaving a large air gap between the bottom of the bowl and the foil. I place my door upside down and prop it open for extra airflow to keep the heat higher.

Ive always twisted the links as I went and never waited until the entire length was stuffed. Apparently you don't have any trouble doing it your way. They look great. Any tricks doing it your way that you have learned through the years? Ken

The only thing I change is using a rub with no sugar. My last three briskets were high heat. I even did and 18 pounder in 7 hours that was great. I think from now on I'll rarely do a L&S for brisket. I'll stick with L&S for butts and ribs though. I had trouble getting the temperature up in the...

I can lock in with a dry pan at 225 with Blue Bag and 250 with Kingsford Competition no problem. I use a lot less fuel during the cook as well. I foil the bottom of the pan and then the top of the pan. I push the top foil down making a small bowl leaving the airspace in between the foil and the...

I only soak my chickpeas with baking soda when I'm making Hummous. I never tried it with other beans.. I just found a company "Rancho Gordo" that I've been ordering dried beans from. They are all heirloom varieties. I just ordered their big 20 (20 different varieties). I think I'm going to try...

I usually make just what I'm going to serve and some leftovers. I've had good luck freezing pulled pork but have never tried freezing ribs. I was just thinking about stashing more stuff in the freezer but I love running the smoker as well so its a double edged sword. LOL.........Do you finish...

Wish I saw this before I posted my last question, LOL..........do you guys use the lower rack as well with the dry pan? Robert, I love Penzey's spices but wasn't crazy about that BBQ 3000 on its own. Ive been mixing it up in dry rubs to use it up. Maybe I'll have to try it again.

James, I was too busy but my buddies wife took pictures. As soon as I get them I'll post them.

We were invited back to do another one in August. I actually could have retired two years ago and have been looking at pull behinds and food trucks but not sure how much work it would be. I'm sure its a lot more work cooking for people than it seems. My buddies always told me to become a Charter...

Can anyone share experiences with using a the dry pan foiled method and lower rack cooks. I tried it once and the lower rack seemed to get too hot even on a L&S cook. Then the other day my buddy and I were cooking together side by side and he did a large turkey breast on each rack at high heat...

Do you use fresh water or cook the beans in the same water they were soaked in? Also is that for one pound of dried beans?

A co worker and I were invited to do a smoking and BBQ'ng presentation at our local library in the city where we work. Armed with two WSM18's and a power point presentation we ended up feeding 36 people. We served pulled pork, ribs, turkey and pastrami. It was a hit and some people asked if we...

Of course not. I'm 100% Polish. We never waste a drop. LOL........Funny story when my wife and I just moved into our new house we were stocking the liquor cabinet. I had an armful of booze bottles when I lost my footing and fell down three hardwood stairs that lead to my back door area. My toes...

Started with propane and took it back to the store an never looked back. Second smoker cookshack electric. Third smoker WSM18. Since buying that the only thing I use my cookshack for is making kielbasa. I like it because there is zero temperature fluctuations so you never get split casings. I...

I've never tried mesquite for that reason. I've read too many posts about overdoing it. I don't use hickory anymore either. I started using pecan when I read many consider it a mild hickory. That and my father in law can bring it up when he visits from down south for me for free. I like to mix...

I've never tried them but I do like the competition briquettes and just add wood chunks. Costco runs them on sale every Spring and I load my truck up.

Funny how things become so automatic at times. I just retired my 20 year old Weber Gasser to my buddies cabin and downsized to a Spirit E210 since I have a Big Green Egg and a WSM and rarely use a gas grill anymore. I didn't notice how much further the handle sticks out on the Spirit compared to...