Recent content by JAEBR29

Wow great thread. Thanks

Definitely bone in. I saw one good sized bone half to 2/3 of the way in. But I'll find out later this week when I thaw it. Thanks for the help and reassurance guys.

Thanks guys. Feeling better about this plan now. I'll probably get up 5 or 6 to get this going. Generally smoke this at 225-250. I'll try to shoot for 250-275 to help this one along. But will have to be gone in the evening from 5:15- probably close to 8. If I'm way short of temp by the time I...

I'm planning on doing a pork butt on Saturday with my wsm for a work carryin on tuesday. My son has a bball game at 6 and the pork butt is a 11 lb beast. I was considering getting up early enough to get it thru the wrap stage and put in my oven. But then drop the temp to 185 for the few hours...

I finished my whole packer this morning. We only dug into the solely flat portion and I have saved the flat/point end in a Ziploc freezer bag for reheat ( currently in the fridge). Anyways I got to thinking, is it too late to do burnt ends? I've never done then before on brisket, but If it's not...

I forgot to take many pictures as usual, but I do have one. This pic was of the driest part other than the ends of the flat. It also proves without a doubt that I don't own any good knives for slicing meat. Shorter story....All in all it turned out great for my first. Longer version... Temps...

Finally got the billowing smoke gone, but temps are still running North of 270. Been on the smoker for about a half hour with the not good smoke.... Probably should have asked if that would be a problem for this cut prior, but I was behind schedule with how long it was taking. I normally use...

On the smoker....wind is wreaking havoc with my wsm. Temperature is spiking wildly and generally running hotter than I wanted. 250-280 after taking twice as long as normal to get to 200 Can't get thin blue smoke either. Off to a rough start, but hopefully it gets under control. Forgot the...

Missed seeing this one at first. Good to know. Any idea what time I would want to start on the smoker. If I start early to get as much smoke as possible can I put it in the oven at a much lower temp for long periods of time so it's not done till 9 or so (if needed)

Aluminum foil. By the way, I'm not sold on this method. If it's risky or there's a much better way to do it and got that time period., Then I'm open to it.

Smoking a 15 lb brisket for lunch on Thursday. I have a 18" wsm with no guru and I don't want to be up all night. I was thinking about starting it early evening/ late afternoon and smoking it till late night and then warping it and putting it in the oven for the overnight hours for a consistent...

I've used it before and have liked it. I'm still a smoking newb but I haven't noticed any difference between it and kbb.... Other than more money in the wallet. I have tried some cheap cowboy charcoal and that stuff was not good in my opinion.

Thanks for the heads up on this deal. Stocked up!

Thanks guys. That makes sense. I'll try that out this weekend with some burgers!

So last year I started my smoking game. Now I have the itch to up my grilling game. I have a 18.5 wsm and a propane grill. I would like to get a basic charcoal grill Or more preferably can I readily use the wsm to grill. Nothing fancy.... Basic burgers brats pizza occasionally a steak or pork...