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I am looking to build an outdoor kitchen for a home we are going to be building down the road. I would like to build a stone countertop and have the kettle recessed into it. Has anyone one done this and/or does anyone have suggestions on how to do this well? Here is a link to a picture that I...

I've been able to find Pecan at Academy. I recently used that and really liked the flavor.

My wife and I are going to an event and she really wants me to take a brisket (twist arm). Due to scheduling, I am unable to smoke it the day of the event. I will need to cook it in advance (2 days) and be able to reheat it for the event. I am hoping for some advice on technique in doing this...

It was the best brisket I have had yet. The last few I have done were a lot smaller and did not turn out quite as moist as this one. I have pretty consistent tenderness to all my briskets, but the moistness varies from one to the next. This was top notch.

Well, sure enough it held (slowly crept) up to 187* until 2pm when I pulled it. The last couple that I have cooked have not held these temps for nearly this long...must be the size??? It is taking a nice warm nap in the cooler until 5pm or so. Thanks guys for the confidence boost to let it...

I have had extreme temp differences between the lid and the grate for several cooks. I think the lid themometer needs to be replaced. The meat temp is still at 170* at 7am. I closed the vents to almost fully closed at 6am. IF (big if) the meat reaches close to 200* can I rest it in a...

Well at 6:00am, it seems I have a leaky vent. I have been suspicious of one of them for a while now. The lid temp was 270* with one (the suspected leaky vent) closed fully and the other two closed 75%. I put a grate thermometer in and it is saying the grate is 235*, but the brisket registers...

Yeah, we finally are getting half-way normal weather here...down to highs in the low 90's rather than 105*. So I am looking foward to a nice morning of watching beef cook. I actually had to trim the brisket to make it fit the WSM!!! I cut about a pound off of the point end and the edges were...

I picked up two brisket packers at HEB today for $0.99/lb. They are the biggest I have purchased yet: each over 15 lbs...just massive hunks of meat. I have the WSM loaded with coal and it is just waiting the lighting and one of those big bad boys to put on at about 10pm. From my experience...

I am nuts about TPJ! I have not used it as a finish glaze, but I dip chicken in it whenever I smoke quarters (that have TXBBQ Rub on them). I prefer the mixed berry the best. I got ahold of some blueberry TPJ once that was a seasonal or trial one, and it was by far my favorite. I wish Texana...

Jerry, Good idea. We can quit hijacking this thread. Sorry fellas. stephen.grant@fortbend.k12.tx.us

Jerry, I do use TX BBQ rub on just about everything I smoke. I think it is the best tasting rub on the market. I have spent a fair amount of time visiting with Bill Cannon in his office while reloading my supply. Some buddies and I got a chance to go out to his booth at the Rodeo cookoff...

Hey Jerry. Wow a fellow SL guy! What part of SL do you live? We are right off HWY6 and Williams Trace. I watch the adds and buy them where ever they are on sale. During Memorial Day and 4th of July, all the stores had them cheap so I bought a whole bunch. Usually HEB has the best price...

That may be it Bryan. All the briskets I smoke are packers. They usually are quite thick on the fat cap and throughout. I have a whole freezer of them right now and all this talk has me craving it. I think I may cook me one of thems this weekend.

Bryan, I am sorry. I think you read my post in a way that I did not mean for it to be. I was not implying that what you do will cause it turn out like pot roast. I was just saying that when I foil it in the 160s and continue to cook it until it reaches the lower 190s, MY results have not been...

I do as Jim mentioned. I cook them to about 185 or so and pull them and foil them and let them rest for at least 2 hours, but usually more than 3. Me texture turns out much better than when I foil them in the 160s and continue to cook until they reach 190 or so. I tend to get the pot roast...

I have a Go-Anywhere gas grill and love it. The Baby-Q is tempting, but I have really been happy with the Go-Anywhere. It does have a flavorizing bar that covers the burner. I have not ever really had a problem with flare-ups even cooking fatty foods such as sausage. It cools pretty quickly...

I have a friend that invited us over for "beef BBQ ribs" which were the boneless shoulder cuts (I guess) and he grilled them. He claimed this to be his specialty. They were tough, dry and tasted like a cheap steak. So he failed on two points, that was not BBQ and those were not ribs. If that...

I put a brisket on Sat night for Mother's Day dinner on Sunday. Meat was on at midnight and I was in bed by 1am. Got up at 6:30 to check the temps and water. All was fine, but I added some water. Went back to bed for an hour and got back up at 7:30. Looked out the window and the panel door...

I am concerned that I 'messed up' my NB thermometer when mounting it. I used the method where you screw the thing into the hole rather than a larger hole with washers and an underside nut. I had to really crank that baby down to get it in. Not sure if the stress of twisting it could have...