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Well, a week for curing is finally up! These are my first projects from the Charcuterie cookbook. Started by firing the faithful WSM up, preparing for a steady day of smoking. First up is the Pastrami (a trimmed 13lb packer cut brisket), which I plan on smoking with hickory till it hits 150...

Is that about the norm for packer cuts? Have 2 12lb packers on the WSM, and they have been on just under 12 hours. Just did my usual morning check and stuck an instant read in them and was at 175 in the point and 200-205 in the flat. My handful of brisket cooks in the past have always been...

Have a 16 lb packer on the top rack, and is at the 10 hour mark. Smoker seemed to have settled at about 275 for most the cook overnight but I trimmed it back to about 250 when I woke up. I inserted an instant read thermometer and it registered 175 degrees (took temp in the middle of the flat)...

Having people over for a Bday BBQ on Saturday. Original plan was simply to buy a cryo pack of tri-tips at CostCo and make as many as I needed. In past I have done them completely on the Silver B with great success. Well of course the menu has expanded and now will have a few slabs of ribs and...

So, hate to say it but my WSM has been sitting unused since a pre-Thanksgiving turkey I had made. Very excited about my first cook of spring. Have 21.8 lbs of butts (3 of them) and 2.4 lbs of hot links to make for watching the Final Four tomorrow. Plan on firing the smoker up at about 11pm...

Have a smaller 28 qt cooler I use to hold meat after it is done. Thing is filthy from being outside and as it is too cold to get the hoses going, and too large to easily handle in my sink, do you think I could pop it in the dishwasher (just turn off the drying cycle)? Jamie

Picked up a 23.56lb Butterball turkey and just threw it on the smoker. Went with about a full ring of fully lit Kingsford and a dry, foiled pan. Melted half a stick of butter and added 3 parts Dixie Dust and 1 part Bonesmokers rubs so that it made a wet paste. Rubbed most under the skin and...

Last Thanksgiving, I bought an extra 22lb turkey (Jennie-O Frozen I believe) that has been sleeping in my freezer ever since. I wanted to smoke it this weekend just to get rid of it. Should I expect it to be in good shape still? It has been in my freezer for about 9-10 months I'd say. Jamie

Here are a few shots from my smoke on 6/11. http://tinyurl.com/36pru 4 slabs of spares on top in rib rack and the tips are on the lower rack. Had just thrown some leftover Amy's Chicken Andouille sausage on as well, which you can see. The dog would not fit Jamie

Just got back from Menard's (the hardware store) in Chicago and they have Famous Dave's BBQ sauces on sale for $.46 after mail in rebate (was $1.96 - $1.50 rebate). Limit of 3 bottles, rebate number 2071. They have Sweet & Zesty, Rich & Sassy, Devil's Spit, Smokey Chipotle and Georgia Mustard...

Well, this is the first time I have fired up the WSM (other than wings for Super Bowl, and a turkey around Thanksgiving) since I moved into my new place in October. So I guess I should say this is the first time I have cooked SWINE on her since October. Think total weight was around 22lbs and...

Well, I picked up a fresh Honeysuckle White brand tom turkey weighing in at 19.62 lbs @ $.77/lb at a local Chicago grocery store (also grabbed a frozen 22 lb Jennio turkey for $.48/lb for later use). Rubbed it down with a bit of olive oil, added light coating of Famous Dave's Poultry Rub to...

This is a side dish that I saw on Ina Garten's show on Food TV. Made it last night with some steaks and thought it was very good. This recipe makes enough for quite a few people as a side dish. 1/4 pound (1 stick) unsalted butter 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)...

So when I went to roll my 6 racks of baby backs to fit them all on the WSM I had an difficult time getting some of them to come together. I think it is because there seems to be an awful lot of meat on the meat side, so they weren't too flexible. For two of the racks I had to roll them with...

Well, first time I used my WSM I had 3 racks on baby backs on top rack and 2 butterflied chickens on the bottom, rubbed with a store bought rub (let rest overnight). That time I cooked them for 4 hours with the dome temp at around 250. Earlier this week I made 2 butterflied chickens, same rub...

I wanted to try smoking some salmon, and CostCo seems to have the best deal on the fish. However, their salmon comes in whole filets but it has no skin. I am going to ask and see if it is possible to get some with skin, but if not do you think simply placing it on foil with a bit of oil will...

Well, just put the meat on about 30 minutes ago for my WSM's first run. 3 rolled racks of baby backs on top (BRITU rub, 8lbs total weight)) and 2 butterflied chickens on the bottom (with a Famous Dave's chicken rub I found at a local store, 8lbs total weight). Had to use Weber Hickory chunks as...

Just had a few questions. I like to get spare's at Peoria Packing as it is only 3 miles from my home and you can't beat the price and selection. For anyone that has been there, do you have them cut the slab on the saws for ya? If so what do you have them do? I bought 3 slabs a few weeks...