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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...

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...

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 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 have one of those New Braunfels smoker thermometers from Academy that I installed in the lid of my WSM. (drilled out and mounted in the lid) It has a 3 inch probe on it. I was concerned about how accurate it was and bought a cheap oven thermometer to sit on the top grate while cooking. I...

can you foil chicken and hold it similar to brisket (in a dry cooler)? I do not eat the skin, so rubbery skin does not matter to me. I like to give myself plenty of time to be sure that I will be done cooking at least by the time we want to eat, and this occasionally gets me done a little...

I am smoking a brisket this weekend for a few other friends and have decided to add some deer sausage that a buddy is bringing over. My question is: how long will it take to cook the sausage in the 225* temp range? I assume this sausage is pre-smoked somewhat (not raw). I have heard that 45...

Every now and then, my briskets come out perfect. But most of the time it seems lately, they are dry. Very tender, but dry. I cook them fatside down. WSM temp is between 225 and 245 the entire cook. I foil the meat at about 160* and cook until low to mid 190s. I double wrap and put them...

With great success last weekend with my spares, I am going to give BBs a try this weekend. (just now getting into ribs...usually a brisket and chicken guy...). My PLAN is to do a 2-1-1 technique. I have read a lot of posts that people seem to think that 3-2-1 is too long for BBs. My racks...

I bought some Tx BBQ rub from Bill Cannon a few weeks ago. His office is right down the road from me so I went in and purchased it directly from him. I had a nice conversation about Q, the WSM, and this forum. Anyway, I smoked spare ribs yesterday using the rub and they were the best ribs I...

I have read several posts about cooking in the rain, but have not seen anyone comment on cooking under a canopy. It seems that the shade would help keep the lid from getting too hot in the Texas heat, and would do a fine job keeping the WSM dry in the rain, but my concern is the heat coming out...

67 cents a pound this week. I got 4 yesterday and going back for a few more today. I got there early enough that I was able to select some really nice looking ones. They have a limit of two per customer, but not much of an issue.

I had great success with cooking one 12 pound brisket a few weeks ago, but I will be cooking 2 this Memorial weekend. I don't want to mis-time things, so is there any difference between cooking one brisket and cooking two briskets? Also, is there any reason to switch which rack they are on...

Well, I had success with chicken breasts last weekend as my first cook, so I decided to do a brisket for mother's day. I fired up the smoker at 10pm of Sat. night and threw the 12 pounder on. I was in bed at 12:30 with a stable temp...got up at 4am to add water and check the temp. It was...

for 69 cents a pound!!! I will be smoking one this weekend for mothers day....first brisket on the WSM for me so wish me luck. I plan to foil it for the end of the cook as that appears to be a common thread here that people like in order to keep it juicy. I have foiled on my off-set smoker...

Well, I fired my WSM up for the first time yesterday. I cooked 6 bone-in chicken breasts. They were ready right at 2 hours and they turned out great! Very juicy and flavorful. I marinaded them in Italian dressing overnight and then put a dry rub on them right before cooking....very nice. A...

I am going to be smoking several Bone-in chicken breasts this weekend on my new WSM. I have searched for some help, but did not find quite what I was looking for. I am looking to find out what I should do to prep the chicken, how hot to keep the smoker and how long (roughly) to cook it. I...

Ok...I read the story of the left-hand brisket and believe it is worth a try. Can't hurt right? Anyway, I am confused at how to determine if a brisket is from the left or right. The story does not specify which direction you are placing the brisket in relation to yourself. the point turing...