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Hi James, One simple method is to cut the two large butts in half and have four smaller butt roasts. It yields more surface area for rub and more surface area for smoke adhesion. Cooks faster too. Voilà! ###

Howdy hi Andy, As a new WSM user, I suspect that you spent considerable time exposed to the smoke. And, as was previously mentioned, smoke exposure diminishes many folks' ability to taste/smell smoke on the finished product. Smoke flavor is one of those sensory perceptions where aroma...

Howdy hi Bob, Since you already have the brisket, why not give it a go. The suggestions that it is too small are correct for the most part, but it can be done. I would advise that you give it a try and wrap it in foil it at about 155 degrees F. and, then, cook it further until it is tender by...

Howdy hi mk, If you want a notable apple flavor, why not use frozen apple juice concentrate diluted to your palate pleasing level of concentration? ###

Howdy hi Mike, Breakfast sausage is kind of like the ongoing discussion of cornbread. Everybody has their own idea of what is the best. And, the recipes and prep methods vary widely for both everybody's favorite sausage and for everybody's favorite cornbread. As always, j biesinger's recipe...

Howdy hi Tim, If you don't find Royal Oak briquettes, it might not be a tragedy. I've used hundreds of bags of Kingsford and six bags of Royal Oak briquettes. Larry brought up the subject and I gave my opinion here. It has had me wondering if Larry and I got bad samplings of the Royal Oak...

Howdy hi Jon, The first thing that pops into my mind is creosote. Wolgast mentioned having the top vent open 100% too. Surely you aren't creosoting your meat... I will admit that I creosoted my first brisket. Also, is there, perhaps, a common rub ingredient that is giving an off flavor or...

Ah, cake yeast! I remember my mother buying fresh cake yeast from the butcher at the grocery store. The butcher kept the fresh cake yeast in the cooler in the meat department. He'd retrieve a big chunk of the yeast, cut of approximately how much my mother requested, weight it on the meat...

Howdy hi Mike, Clark is right on with the way I like to smoke chuck roast. The one exception I make is to let the beef flavor shine through. I usually only sprinkle somewhat lightly with salt, then, pepper and granulated garlic. I grew up eating a lot of beef as we raised our own cattle or...

Howdy hi S.M., If the small brisket piece has enough fat, you could grind it into ground beef. Otherwise, it can be smoked. I usually smoke in the 225-250 degree F. range. I'd foil the small brisket earlier than I would a much larger brisket. Small pieces tend to dry out a little bit faster...

Howdy hi Mark, Looks like you put the trim to very tasty use! I most often grind my trim and make fresh breakfast sausage or, sometimes, fresh Italian sausage. You are so right. Lots of ways to use the trim! ###

It sounds a bit hokey to me too! If oil-popped, the smoke on the hull would likely be grabbed up by the oil and distributed somewhat to the popped kernels--might as well smoke your oil, if that is truly the case. It might be worth a try to cold smoke some cob corn and see what the results are...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: Pan fried, like chicken, is very good, if the squirrels are young. Braised would be better for older more tough ones. </div></BLOCKQUOTE>...

Howdy hi JS, I'm glad you finally got the meat you wanted, albeit at a price! Don't forget that cooking smaller chunks of Boston butt roasts works too! Certainly, there is something satisfying and impressive about cooking large pieces of meat. However, smoking several smaller chunks can...

Howdy hi Aaron, It has been written, time and time again, that a cut of meat like your beef blade roast or a Boston butt roast or a beef brisket isn't done until it's done--isn't done until it's tender by probe. While my mother never smoked a piece of chuck roast in her life, she knew when a...

Howdy hi Brian, My initial trial of Smokey Joe Silver was to smoke meatloaf. I don't believe I've ever posted photos of SJS meatloaf--maybe the next time I smoke meatloaf, I'll post photos. Anyhow, I use smaller pieces of wood when smoking on SJS. I usually add one or two of the smaller...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: If they're in foil they can go as high as 220 without being finished, the dynamic is so different. </div></BLOCKQUOTE> Howdy hi Dave...

Howdy hi Pat, Like Brian's posting, I didn't see your posting 'til recently. I'm glad to see others smoking with Smokey Joe! I don't believe I've posted a meatloaf smoke done on SJS yet. However, smoking meatloaf was the original inspiration I had for trying to see if I could use Smokey Joe...

Howdy hi Brian, Somehow, I missed your posting 'til recently. It looks like you planned and executed a very good design! I have been planning something similar since I saw Jim Lampe's post. I'm still smoking using my cobbled-up SJS on a regular basis. Right now, as I type, I have a small...

Howdy hi Kevin, I have no solid proof other than my own anecdotal evidence and we all know what that's worth. But, I believe, at least in a WSM or Weber grill, "water smoking" simply must aid smoke ring formation versus a drier, no-water-added smoke with all other things being equal. I always...