Recent content by KC_Smoker

I would smoke it whole. I smoke it whole and put a probe in the flat and the point and cut the flat off once it's done and leave the point on the smoker until it gets done. I have found doing this keeps the flat from getting overdone.

I went to a new butcher store and they had 30 day dry aged beef ribs for $4.59 lb. I have never tried beef ribs before but I have wanted to and it was a good price so I picked them up. This one was 6 lbs so I figured they would take around 6 to 8 hours to cook. After 7 hours in the smoker at...

It's only 82 here. But still feels a lot hotter than that. I't going to cool down tomorrow for a high on 80. Ready for fall.

Good looking brisket. Your new 26" kettle looks great and you will love it. Mine is 8 years old and doesn't look that shinny but still gets the job done.

Those ribs look awesome! I have been looking for those and can't find anyone that sells them.

I'm in. I would love to have one.

I used Pecon.

Thanks everyone.

Hi everyone I have looked at everyone's posts for the last couple of years but decided I should share some of my cooks. So over the weekend I smoked pork belly burnt ends. I started with a 10.18# pork belly from Costco. I cut them into cubes and added home made rub and smoked on the WSM till...

Buy a Weber. I have a 26" kettle and a 22" WSM. Both are great.

The flat will get done faster then the point. When I cook a brisket I put a probe in the flat and the point. When the flat gets done I cut it off and let the point cook until it gets done. That way the flat doesn't get over cooked.

Thanks! I just ordered it.

I would like to buy one if the deal is still going on.