Recent content by Chileno

Yes, I understand the concept. However, as I stated, I've never had this happen with my 22" WSM, even at temperatures at or about 0F.

Hello all... I've got a 22" WSM that I've been using for a little over a year; works great. So much so, that I decided to buy my dad a WSM as a Christmas present. Well, TBH, I bought it so that I would have something to smoke with when I visited my parents. In any event, I bought an 18.5"...

I "fitted" the two cuts into the smoker, and I believe it's big enough to do them both, so I should be GTG. Plus, the clod will be on the smoker ~6 hours prior to the brisket, so it should shrink from it current size. But.... the temps! It's warmed up a little bit from this morning when I...

I'm planning on going lo-and-slo, in the 225° range. Putting the 23lbs clod on at about six tonight, and the 13lbs brisket roughly six hours later. Depending on how the smoker is going to react with the weather, I may just bring each up to the stall and then wrap and transfer 'em to the oven...

Thanks guys. So, the meat arrived a little bit ago. Clod is on the left, brisket on the right. Both are cryo-packed, so I could simply throw the brisket in the freezer. However, looking at their size, I'm sure I could smoke them both together on the Longhorn. I've got the number of people...

Hello all. Sorry that this is my first post, but a situation has arisen and I'm not sure who else to ask. This weekend I'm putting together a going-away-party for a friend of mine. He's a fan of 'critter' (i.e., just about any meat), especially critter cooked Texas BBQ style, so I offered to...