Search results

Thanks much for the advice...I'm going to do 1 butt with rub added, and the rest I'll do my normal way. I'll see what I like best and report back.

Hey all, long time no post. I have never used additional rub when pulling pork but thought I might experiment with it this weekend. For those who use rub in the pulling stage, how much do you use? I imagine it could be quite overpowering if you use too much. The finishing sauce is a recipe I...

Depending on your sleeping habits, the standard water pan may be fine. If you fill it to the brim it should go 10 hours or more without running dry (and I wake up at 6am, so no issue there). I have used the Brinkmann, but it gives a lot less clearance to access the charcoal, and for some longer...

I'm not a fan of the Brinkmann pan, personally. I don't like the lack of clearance from the charcoal. Does the "new" (I think now a year or two old) OEM design have a similar clearance problem to the Brinkmann? I don't see why not, given the capacity...the water needs to go somewhere... Cheers...

Stock water pan, filled with water.

I'm eagerly watching this thread...I would certainly implement this if it works.

A year after getting my WSM I have made a lot of pulled pork. It is great. And I love making it -- my freezer is full of foodsaver bags of pulled pork...I end up giving most of it away as gifts. But I would like to experiment a bit with different finishing methods and have some questions about...

I just did an 8lb choice flat from Costco. It took almost as long as a packer at "low&slow" temps of 225-250ish -- over 10 hours.

Something with NPT threads is usually more "industrial" vs the type of thermometer the new WSM has. I'd also say it's typically more versatile, although that is pretty debatable. Although I have an industrial bi-metal mounted in a bushing, the reality is I never use it -- I always hang a probe...

The 2009 pan is bigger. But I have an older WSM with the smaller pan!

Thanks for all the input. I defatted, gave a good whisking to make sure the rub and sediment was well distributed, then poured seven 1/2 cup portions into individual ziplocks for freezing. I can't wait to re-heat the juice to serve over the reheated brisket! Cheers, Matt.

Wow, how's that for generosity!! As to the OP's first question, I've used the Brinkman pan a few times and have not noticed any difference in how the temp is kept. I would say that one annoying thing about the Brinkman pan is less distance from the charcoal, and therefore less room to fit...

I just finished cooking 2 packers...my first time with the HH method and foiling. When I opened the foil there ended up being about 10 cups of "brisket juice". I let it settle and there are three layers: the top looks like fat (although the top layer is not that thick, about 20% of the total...

Well, I finally tried the HH brisket and it went pretty well. I did two 12lb packers, MM start as discussed in the thread above. The problem I had was that the WSM took forever to get up to temp (I used 25 lit with the MM). And when it got to temp, it topped out at about 300 degrees. All...

I researched this purchase a while back and found that you can get Hobart slicers really cheap (<$300) from Craigslist and used restaurant supply stores. Restaurants go out of business all the time, so there is a very active market for used equipment. Having a Hobart is a really cool idea...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith H.: Watching this thread with interest. </div></BLOCKQUOTE> Me too.

Personally I don't care for the Southern Succor rub. My favorite is here.

I doubt it matters. Personallly my approach would be to do 3 on each grate since you can access two levels more easily than three(depending on how your mod works).

Thanks everyone for the input. Great info. I have no idea how old the beans were -- I got them from the "bulk" section at Whole Foods. But I bought both batches from the same Whole foods, so I assume that, at worst, the second batch was a week older than the first. Paul -- I'm looking for...

At 2" the dial is a bit small, and I would be sure that the range is indeed up to 550, since the picture shows it only to 250 (in the catalog not everything is pictured, but on the web it should usually be accurate). The therm I got for my WSM was also from Grainger: 1NFY7. About 5 times the...