Recent content by BBQWill
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Beef brisket goodness
Nice looking meat. I split a packer brisket [for the first time] and smoked the point and flat separately this past weekend, trying to cut down a bit on the length of time to smoke. I found that the flat, although 20-30% heavier than the point, was done long before the point - my guess is...- BBQWill
- Post #18
- Forum: Grilling Beef
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Wagyu Brisket and sandwich
Tough to say. I feel that this was the best brisket I cooked, meaning I was able to focus all of my energy and time to this particular cook and was really able to maintain temps well. I've cooked a few other briskets before that were good, but the temp fluctuated a lot on those. I would like... -
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Wagyu Brisket and sandwich
Took a shot at smoking a Wagyu Brisket (from Snake River Farms, ~10lbs after it was trimmed). Followed Franklin BBQ recipe as best I could - salt & pepper rub and smoke (oak wood). Smoked for about 8+ hours at around 250' then wrapped in butcher paper after stall and back on the heat at 270'... -
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Upgraded OKJ Highland Reverse Flow Smoker
Very late to the game, i know, but ive had an oklahoma joe highlander reverse flow for a year or so and have been looking for an expansion rack. I saw that one on the bbqskokermods site (for the regular flow) and i checked w them and they said it did not fit the reverse flow model. How has...- BBQWill
- Post #3
- Forum: Charcoal Smokers
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Where to get smoking wood on Long Island (NY)
Thanks for your replies- BBQWill
- Post #5
- Forum: Woods for Smoking
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Where to get smoking wood on Long Island (NY)
Just started smoking meats and finding out that it's hard to get the right wood here on Long Island (Suffolk County). I've got some cherry wood but also looking for some hickory and maybe some oak. I've done the usual google search and anything that can be ordered on line is either kiln dried...- BBQWill
- Thread
- Replies: 4
- Forum: Woods for Smoking
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Pork ribs - not a lot of smoke flavor (cherry wood)
Thanks to all for the great feedback. ive got some hickory splits and will mix that with the cherry for the next time. -
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Pork ribs - not a lot of smoke flavor (cherry wood)
i was using splits of cherry -
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Pork ribs - not a lot of smoke flavor (cherry wood)
I spritzed with apple cider vinegar (acv) after about an hour. At hour 2 i spritzed again and also lightly basted with a bbq sauce/acv mix on both sides. -
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Pork ribs - not a lot of smoke flavor (cherry wood)
Just finished my first smoke. Rack of spare ribs and a rack of baby backs using cherry wood. Smoked for 3 hours, wrapped for 2 then rested for about 30 mins. Plenty of smoke produced and the ribs were fully cooked (actually overcooked) but there really wasn't much/any smoke flavor in the meat...
