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Decent looking 11 pound brisket from Walmart trimmed up, rubbed down and shoehorned into a 2.5 gallon Ziploc bag until 10:00pm tonight. I had planned on doing Babybacks on the WSM today and then putting the brisket on later for overnight cook but there was rain and thunderstorm chances this...

does Weber make one? i can't even find a regular replacement grate on their online store.

i have always done whole packers or 7+ pound flats. i saw two cut flats at foodlion on last day clearance for 5 bucks each. i figured what the heck i could go for some brisket for dinner. my plan is to do them indirect of some competition K on the kettle at higher heat with some hickory and/or...

so i am by myself tonight and looking through the fridge i have a big old flat iron, some onion and bell peppers(red and green). i'm thinking Fajitas without the tortillas(low carb/sugar lifestyle) but have always used store bought fajita seasoning and they all contain sugar. any suggestions?

so i have done both types of ribs, but never in the same cook. I have 1 rack of St. Louis cut spares and what appears to be one somewhat meaty rack of Beef ribs that has been cut in half so it looks like 2 racks that are similar in length to the St Louis spares. i'm wondering if the beef ribs...

what are you cooking? i just got a really nice looking 14+ pound packer from Walmart. it has a pretty thick flat and is overall pretty short for a 14 pounder. plan on doing it HH sunday so it will be ready for the start of the AFC game. i hope to not be crying in my burnt ends by games end. GO...

Farm Fresh had some nice looking Smithfield St Louis trimmed spares for $3.99 lb. i just put 3 racks on with some RO lump and pecan wood. can't wait to see how the Butt Rub is with spares. i have tried it on butts and country style ribs and love it. also it is sugar free so it pairs well with my...

sitting out back on a cool fall morning in my rocking chair with my hound dog's head on my lap, one hand scratching behind his ear, the other hand holding a cup of coffee while the smell of pecan wood and pork drift lazily from my WSM. i haven't smoked anything in a coon's age. saw some...

my dr has suggested i lead a low carb lifestyle with most of my carbs coming from fresh veggies. i have been following the new atkins plan for a month now and i can really tell a difference and am losing weight at a decent pace but i want ribs this weekend!! i could try to use splenda in my rib...

saturday i was sitting home alone since my son who just turned 6 on july 1st was having a sleepover and my wife works from 10am until 9pm on saturdays. around noon i had a desire for ribs and headed out to the store and got 2 racks of spares and ABT fixings. i got home and set up the WSM with...

i've never done a whole bird on the gasser. actually all i ever do on it is hot dogs,brats,burgers, boneless breasts etc. however i find myself out of charcoal and we are moving next weekend so i don't plan to stock up until then so i figure now is the time to learn to cook for real on the...

Hi Harry. first i want to say that it was great to see you using your WSMs on the Pitmasters show. my question is about brisket. many people here(me included) prefer cooking briskets on our WSMs high heat. i have found since going to this method my briskets are much more consistent. what method...

every year we do thanksgiving at my dad's house. there are always 15-20 people there including the kids. the consensus this year was that i make pulled pork and just turkey breast(no whole bird) along with a huge batch of hog-apple beans. so right now i have a 10 pound butt on the bottom rack...

10 pound roast picked up at foodlion for $1.77/lb. last night it was slathered with lea&perrins thick blend and then sprinkled with dizzy pig's cowlick. this morning i dusted with some more cowlick and did a minion start of sam's choice(wallyworld was out ot RO lump ) added a few chunks of...

i saw an add for tri-tip at the local fresh market for 6.99/lb. planning on picking one up tomorrow since i will be working close to there. plan to do it sunday but can't decide on doing indirect on the kettle or slow on the WSM. plan on using RO lump as fuel and for wood i have hickory,apple...

is it do-able? i put a 15.5 pound packer on last night at 9. after only 14.5 hours it's done at an internal temp of 185(skewer slides right in). i was hoping to foil it around noon for an hour or so until it got tender and then cooler it. i just triple wrapped it tight in hd foil and wrapped it...

ran across this on the barbecue bible board. pretty interesting to watch how it's done

i have always done the select packers from walmart and was never really impressed. after not being able to track down a choice packer, i got a 7 pound choice flat from sam's. having never done a flat i am wondering what the time frame looks like in the 230-250 range. i'll be doing butts...

got this sexy thing to smoke for low carb roast beast wraps to take to work next week. plan to rub it down with john henry's apple-chipotle rub and slow and low her until 130ish internal. will be using RO lump and not sure on the wood yet. all my cherry is green and i'm out of apple. if i can...

i have two pork tenderloins rubbed down with dizzy pig's redeye express. i have always done tenderloins indirect on the kettle, but am thinking of doing these two high heat on the top grate with no water pan. also will add a chunk or two of apple wood. i'll shoot for the same 145º internal when...