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  1. High temp brisket. Lots of Q-View

    High temp brisket. Lots of Q-View

  2. badmoont2

    High temp brisket. Lots of Q-View

    I purchased my WSM 9 months ago and have missed only a few weekends since. So have a fair amount of experience, but have so far avoided brisket. I didn't like the high price of the large briskets offered at my local market and was not interested in an overnight smoke. While perusing the meat...
  3. BrisketShrunk.jpg

    BrisketShrunk.jpg

    • badmoont2
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    • Album: High temp brisket. Lots of Q-View
  4. BESPulledShrunk.jpg

    BESPulledShrunk.jpg

    • badmoont2
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    • Album: High temp brisket. Lots of Q-View
  5. BEPreppedShrunk.jpg

    BEPreppedShrunk.jpg

    • badmoont2
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    • Album: High temp brisket. Lots of Q-View
  6. FlatAndPointShrunk.jpg

    FlatAndPointShrunk.jpg

    • badmoont2
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    • Album: High temp brisket. Lots of Q-View
  7. BrisketFinishedShrunk.jpg

    BrisketFinishedShrunk.jpg

    • badmoont2
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    • Album: High temp brisket. Lots of Q-View
  8. BrisketReadyToFoilShrunk.jpg

    BrisketReadyToFoilShrunk.jpg

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    • Album: High temp brisket. Lots of Q-View
  9. BrisketOntheSmokere.jpg

    BrisketOntheSmokere.jpg

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    • Album: High temp brisket. Lots of Q-View
  10. BrisketRubbedShrunk.jpg

    BrisketRubbedShrunk.jpg

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    • Album: High temp brisket. Lots of Q-View
  11. badmoont2

    BIRTHDAY BOOTY!!

    You've probably figured this out, but you just need to leave the stems/end caps on. This makes a little boat to contain your fillings. When you place the ABT's in the smoker just set them "keel" side down. Happy belated birthday Alicia!
  12. badmoont2

    First Fattie - Bacon Cheeseburger

    I reheat a couple slices for breakfast and eat with a couple of eggs.
  13. badmoont2

    Darn that Smoking B!!!

    As a diabetic following a low carb diet I make mashed cauliflower all the time, I often add cooked zucchini to the mash. Another idea I have just discovered is to make potato salad substituting lightly cooked cauliflower for the potatoes. Chops look yummy!
  14. badmoont2

    Smoking a whole chicken

    I use this injection it keeps the meat moist. 1 stick butter 1 tbsp apple juice 1 tbsp apple cider vinegar 1tsp black pepper 1 tsp onion powder 1 tsp garlic powder chipolte pepper to taste I also mop with the injection recipe once or twice I use a commercial rib rub 250 to 275 for 4...
  15. badmoont2

    First Time with the WSM

    Everyone has given you excellent advice about how to operate a WSM. I read all the stuff about seasoning but, I wanted to try it out, so I fired it up and did some country ribs. They came out great, so I say build a fire and start smoking, I find the WSM very easy to use.
  16. badmoont2

    My first fatty....Am I a real smoker yet?

    I see more fatties in your future, and a brisket too. As for your coworkers, the spinach makes it healthy:)  Nice job and  Happy Birthday!
  17. badmoont2

    Will my butt thaw??

    I took a 4.5 lb.er out last Wednesday and smoked it Saturday. It was still semi-frozen but not rock hard. I couldn't inject it a planed because the needle kept clogging up. Other than that it came out fine.  It seemed to have little or no effect on the cooking time.
  18. badmoont2

    Country Style Beef Ribs to Burnt Ends

    I have experimented with making burnt ends out of chuck roast which is from the shoulder as are beef CSR's. The texture may be different but they still taste really good. I would, however, question starting with a thin strip of meat, it may dry out too much with the extra smoking.
  19. badmoont2

    last minute chuck roast questions

    I put a pan underneath to catch the drippings, with red bell pepper, celery and beef broth. When the chuckie hits 160 IT I transfer to a covered roaster with a rack to keep the meat out of the juices. I usually pull the beef. I strain out the peppers(the celery is mush at that point) and de fat...
  20. last minute chuck roast questions

    last minute chuck roast questions

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