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  1. K

    Advice on cooking "Beef Bottom Sirloin Butt"

    Hey gang, I need advice cooking something I haven't cooked before: Beef Bottom Sirloin Butt. Its a mighty big hunk of meat, about 15-18lbs I guess, that may have to be partitioned to fit on the WSM. If you didn't guess, my Smoke day will at work cooking this thing, a pork loin and we have a...
  2. K

    Roti Chicken, Bacon Corn and a Tomato

    Yummm....
  3. K

    My Best Country Style Ribs yet

    Only one pic of these because I plowed 'em down pretty fast. Since the weather is terrible today I just used my gasser because it's covered. I cooked them with Lawry's Perfect Rub for pork and let them sit out a while. I ran the grill at 300* and just let them go. About halfway through I...
  4. K

    Daytona 500 Menu

    So whatcha cooking for the Daytona 500? I'm thinking ribs, tomatoes and potatoes. My wife, who doesn't eat 4 legged creatures ( ), will probably get a roti chicken. (Yeah, I'll gnaw on it some.)
  5. K

    My dry brisket

    I did a high heat brisket for the first time yesterday and it was dry. Man was that a disappointment. I wish I'd have taken pics because the smoke ring was great and the bark looked nice. But it was dry. Isn't that from overcooking? I also didn't trim enough fat because when it was finished...
  6. K

    Did I totally screw up?

    My plan is to smoke some ribs this weekend, but I checked the "sell by" date on the cryovac and it was the 4th. When looking around I've learned that date doesn't mean a lot, but it was still 13 days ago. I've kept them in my BBQ fridge that no one ever opens and is kept on the coldest setting...
  7. K

    Oh my, gusty question

    I'm supposed to cook a couple of BBs today and it's mighty breezy out there. I don't have plywood for a windbreak, so I'm going to tuck the WSM up to the house on the porch and close to my grill. It'll be protected on two sides for the most part. I hope that's sufficient. What do I have to...
  8. K

    Yesterday's food

    Rubbed ribs http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/4970053075 Mustard and rubbed butts Chugging along Of course no pics of finished products because I always forget. Too busy eating. But I did get a quick plate pic. The bacon wrapped corn was a huge hit! No...
  9. K

    Three rub comparison

    We had some guests over yesterday and I thought I'd try 3 different rubs with all else being equal to see which one everyone preferred. I started with 3 BB racks and rubbed one with Lawry's Perfect Blend Pork Rub, one with Bone Suckin, and one with Montreal Steak (I've used this one before...
  10. K

    Falling apart brisket

    My wife prefers pulled pork to sliced or chopped, and fork tender pot roast to sliced. She likes it falling apart. Has anyone done this with brisket and was it anygood? What temp, if I do this, should I look for? I understand checking doneness with a probe for sliced, but what about this...
  11. K

    Butt pr0n

    Here's a pic of one of the butts I did this past weekend. Ate up a bunch and then Food Saver'ed the rest. We've been eating some almost everyday by reheating in boiling water. Actually, no boiling. I've had two bags open while boiling so now we simmer them up to temp and that seems to work...
  12. K

    My first butts on

    Well I started my first butts one hour and 38 minutes ago. They both started out with internal temps of 41*, but they are now reading 73* and 59*. They're both on the same rack. I guess this difference in temps is normal and depends where the probes are... right??? They're both about 8lbs...
  13. K

    White bread or bun

    I'm doing my first butts this weekend and wondered what you serve the meat on. I'm thinking white bread with sauce on the side if some folks want it. I just think the purity of that would be great. Plus it's great for sopping up bean juice. Having never done butts, I plan on doing two...
  14. K

    St Louis rib 1st cook questions

    I need some quick help here. I'm brining two racks I got pre-trimmed for $1.98 lb. I think that's pretty good so I grabbed them up. I made this rub I found. It said it was Memphis style. 4 teaspoons paprika 2-3 teaspoons salt (If you brine skip the salt) 2 teaspoons onion powder 2...
  15. K

    Stoker questions

    Do you use the stoker with the Minion Method? Is the 10CFM the correct unit for the WSM? Should I get the eyelits from Fred's for the probes? Seems like that's a pretty smart thing to do. Thanks.
  16. K

    No legs

    I ordered this WSM from EBay and it doesn't have any legs. I know I can order a set, but I was wondering if any of you have done anything else.

 

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