Search results

For a family gathering, I purchased a full packer brisket and a flat - approx 20 pounds after trimming. Based on that weight, I estimated a 30-hour cook, and with a 5:00 PM dinner target, started the WSM at noon the day before. The flat (on the lower rack of the WSM) was at 202 degrees at 11:00...

Two briskets on a WSM? I plan to cook two briskets on my 18 1/2" WSM, which brings up these questions: Can I smoke one on the top grate while the other is on the bottom grate? Which grate tends to run the hotter? How much will this add to the time to cook? Any advice or suggestions?

Yes, old but young at heart and a neophyte sausage maker - probably have made less than 50 pounds since buying my WSM a year ago. At the outset I gleaned all the information I could from this board, Rytek Kutas' book, and the Stanley & Adam Marianski book. Have learned enough to quit chasing the...

I discovered Rudy's "Country Store" during one of our RV trips through Texas, and have since eaten at several locations throughout the southwest. I particularly like their sausage, and try as I might, have not been able to duplicate it at home. Am wondering, does anyone have a "clone" recipe...

OK, so would appreciate some more help from the experts here - to add to the knowledge I have gained over the past few months. Want to smoke sausage on my 18 1/2" WSM using charcoal - I've been jury-rigging an electric hot plate in order to maintain the lower (130F - 170F) temperatures, and...

I need training in cooking sausage! Have read and re-read "Home Production of Quality Meats and Sausages" and "Great Sausage Recipes and Meat Curing" by Rytek Kutas. I feel good about grinding and stuffing sausage, but cooking in a WSM has me stumped. I air-dry the sausage, start at 135 degrees...