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Thanks for the replies.

That is kind of what I have done as I have used lilly's on the last couple of briskets I have done and have been happy with the results. However, the inquisitive part of me wonders if others have done some experimenting and what they have observed. As well, there is a sense of wanting to...

I would be interested to hear your feedback on how this turns out. I don't know if adding the salt is what makes me like Lilly's better than broth, or if there is something magical in the balance of things with the Lilly's injection. I have also wondered if broth + salt + worcestershire would...

I haven't tried Lilly's without sugar. I don't know how that would turn out. I do know they turn out surprising good with the normal Lilly's injection recipe. I did one yesterday with Lilly's including the sugar. Obviously the apple juice has sugar as well. I have tasted it yesterday and...

I have had good luck freezing pulled pork as well. Whenever I make pulled pork, I always make a point to save the drippings that accumulate in the foil pan when I wrap the brisket while cooking. I separate the oil out of the drippings and discard the oil. I pour the remaining liquid through a...

When I first got my WSM 3 or 4 years ago I had great results with Pork Butt using the Chris Lilly injection (Salt, sugar, apple juice, worcestershire, water) recipe from this site. A month or two later I tried my first brisket and not really knowing any better, used the Chris Lilly injection...

When I foil the butt during cooking, I also place it in a foil pan. A significant amount of juices accumulate in the foil pan and I save those juices at the end of the cook. I strain it and then chill it to separate out the fat. I then freeze the remaining strained liquids in ziplock bags...

Thanks for the replies

What is a CSR?

Have had my WSM for a little over a year now and had been wanting to get a kettle. On the spur of the moment, bought a used OTS 22" on CL friday. A couple questions Is the opening on the bottom for the ash removal system considered a vent that you leave open when burning? Do people adjust...

I save the drippings that form in the foil, put it in the freezer for a while to skim off the fat and then freezed the drippings. When I reheat brisket of pulled pork from the freezer, I add some of the frozen drippings to it. Usually turns out pretty good. Not as good as the day of the...

Had to edit to get the pic links right. I think I got it now.

Have had good luck with a brisket as the weather has turned cooler. Been getting really nice smoke ring as well as good bark. I have been injecting both the brisket and butts with Lilly's injection. I know most recommend using beef broth when injecting brisket, but I really like...

I have done about 6 or 7 butts since I got my smoker last summer. I usually use Chris Lilly's injection. I have always thought they turned out excellent. One time I forgot to inject and it wasn't in the same league as the other ones. Just didn't have the flavor that the other ones had...

For a first try, we used Kingsford blue yesterday. Why the recommendation for lump vs kingsford blue? Does it burn hotter and you need the extra heat on the offset?

I helped her do a couple slabs of baby backs. I had to leave before they were finished, but she said they turned out really good. A major difference is the charcoal didn't last very long at all. She really only got about 3 1/2 hours or so out of the initial quantity of charcoal that would...

A friend just got an offset smoker at a yard sale and was asking me for advice because she has had stuff from my WSM several times in the past few months. All my 'expertise' is what I have learned on this website since I got my WSM last June. Not sure how well this will translate to the...

I am relatively new as well with 6 or 7 smokes under my belt since I bought my WSM in June. I also have been looking for sauce recipes. I recently came across a relatively simple doctoring of commercial sauce I really like. I have been buying head country regular sauce and adding lemon juice...

chef's choice 110. I may end up having to replace a $50 knife or two in 20-30 years from sharpening too much, but in the mean time, my knives are always really sharp.

I used to live in KC and go back once or twice a year. I am a fan of Bryant's and go there whenever I am in town, but I go for the ribs. If you go to Arthur Bryant's, don't even consider going to any of them other than the original location on Brooklyn just east of downtown. A word of warning...