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I know I know this gets asked a ton. I have shied away from briskets for a long time and finally did a small 7 lbs a few weeks ago that turned out awesome. We are probably shooting to eat around 530-6. It’s a 11lber. Starting at 180 degrees. And bump it up to 250 after wrap at 160-180.

Just recently had a friend bring some in and I loved it. Just ordered the equipment to make some. Anyone else out there make it?

Hey all, So i have had my weber kettle for about a year now. I have the vortex which I love using. But sometimes I cant get the hot temp that I want 500+. I load the vortex, set 2 lighter cubes on top and wait about 30-45 min, put the grate over it and let it sit for another 5 min before...

Hey all! Just moved into a new place that has a concrete patio, before I would just set my stuff on the deck railing. Wondering what you all use for a prep table, I would like to leave it out year round if possible, will get rained and snowed on.

I normally do spare ribs and my wife complains about the fat and wanted me to try some baby back since they are a little cleaner. I bought the 3 pack at Costco just like I do the spare ribs. 2 racks were rubbed and put in the smoker using the 2-2-1 method. When I foiled then I threw in some...

This weekend the wife was away for an evening so I had the opportunity to whip up some wings as she is not a big fan. I started out with about 20 wings and marinated them with hot sauce, vegetable oil, pickle juice, Worcestershire sauce, garlic, salt and pepper for about 6 hours. I pulled the...

A few weekends ago I was able to have some family in town and they really enjoy when I fire up the smoker for some good ole BBQ. I recently just got a 1/4 cow that we split with friends and the butcher always cuts the brisket into 4 pieces. This time I got a half of the flat. I injected it...

It’s been a long time Since I have done a fattie and had some family in town this weekend so I figured I would have a go at it again. Ingredients: 1 1/2 lb mild and hot pork sausage 8 slices Canadian bacon Sautéed onion and green pepper Colby jack cheese 4 eggs Rolled out the sausage and put...

I don’t do a lot of briskets, I think they are expensive to buy. The last 2 cows we have slaughtered the butcher cuts the brisket for each of us to share. Below is what I got, I have no idea what part this is. I was thinking about just turning it into burnt ends.

My Dad and I live a few hours from each other and with a little one it’s hard to get up to his place to see him. This weekend he decided to come down and hang out. He recently bought a 5th Wheel Camper and has been wanting a grill/smoker to take with him when they go camping. We had been doing...

Hey All, I was browsing the Aldi ad this morning and saw a few things on sale I thought some on here might like to see. Char-Broil Kamander Kamado Grill- $249.99 Range Master Electric Smoker $99.99 Range Master 4-Burner Gas Grill $139.99 They also have this cool little Gazebo that is...

Morning all, After a few weeks of being sick and unable to smoke anything I decided to dust off the WSM and get her fired up. Since I bought my CC Woodwind I have let the WSM sit to the side. Started with an 8# bone in pork butt. Rubbed her down the night before with mustard and Jeff’s rub...

About a month and a half ago I purchased the CC Woodwind which I love. I have been smoking and grilling on it 2-3 times per week since I have gotten it. I did the usual lining with foil and will clean out the ash in the grill every few cooks as the CC has the ash dump. Recently I have done some...

Had a chance to fire up the Woodwind yesterday and smoke some beautiful St. Louis Style Ribs. Used the 3-2-1 Method. Started with Jeff’s rub, I really use his for everything because I like it that much. Set up the smoker at 225 and added some apple pellets to my AMNTS. Cooked for 3 hours...

Hey All, I am starting to really get into the smoking scene and want to see what some of your "must have" items are when you BBQ. Items that just make cooking/smoking a little simpler and easier, whether that be from prep, cooking, finishing, and cleaning. I know from reading many posts that a...

Hey all, I am new to the forums as of the last few days and have enjoyed the friendliness of the chats. I just purchased a Camp Chef Woodwind and fired her up last weekend doing some steaks and a pork shoulder. Today I embarked on the dreaded Brisket smoke, I have had this Brisket sitting in...