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Heading out to North Texas BBQ in Denison, TX in a bit to brave the Black Friday crowds. Looking for a second Jim Bowie, this time with WiFi. The corporate discount is just too good to pass up.

Picked up these beauties this weekend. With help from Jeff's Rub, they spent the night before last in the fridge. Fired up the smoker yesterday morning, fetched the beauties, and found the fridge at about 55 degrees. Not good, but more on that later. Pulled the butts from the smoker right after...

First brisket ever went on yesterday (no pics of this disaster) at 7:15am. It was 9.5lbs of much anticipated great eating. Trimmed the fat to about 1/2 inch, scored it, the a touch of EVOO to hold the rub. After the rub, wrapped it up and into the fridge overnight. Had the smoker at a steady...

The last time I tried multiple meats, it was a disaster. This time, I decided on a different approach – multiple meats but one at a time. Actually, it wasn’t hard at all so next time everything is going on for the same cook and depending on the cut; I’ll stagger the start times for each. This...

Salt, pepper, maybe some garlic powder then into the smoker for 2 to 3 hours at 230 to 245 until the internal temp gets to 155 (med rare). It can't be that easy. What am I missing?

Mudduck is right - the price of the original foodsaver on Ebay is going through the roof. That's why I feel like I hit the lottery this past week. This little beauty arrived on Wednesday and I actually spent less than my upper limit. It's also good to know that there are resources here at...

On Craigslist

I was trolling the web still looking for a good deal on a WSM. Found a 22.5 inch model at Appliance Best Buys for $264. Yup, that's the correct price. It's also $153 for shipping! Guess what? Still looking.....

Trade for a smoker in the DFW area?

A few days ago I scored one of these. I checked it in some boiling water and it read 211 - so, good to go. Mind you, I'd also done that to two other analog thermometers with the same results. During yesterday's smoke, the digital read out was a good 90 degrees below what the analogs read. Now...

Attn DFW'ers - UDS in Euless http://dallas.craigslist.org/mdf/hsh/1617978760.html

A couple of days ago, Jim asked what's cooking this weekend. I couldn't wait until then. Here's the setup. Here's the star fresh from the frige. Here's star, ready to eat. Now, some you know from my past ramblings (the ones that get to the end of my post) that I like to share lessons...

When I ‘registered’ my 18.5 Weber Grill, I opted into periodic product updates from them. Those updates also included weekly recipes – one of the first was for planked salmon. Soak the plank, coat with evoo, salmon skin side down, spread with a little mustard, add salt, pepper, and a little...

I'm no closer today finding a WSM than I was this time last week. And, often and much to my chagrin, I'm not the most patient, either. I've used my Weber 18 1/2 for indirect cooking but there's not a lot of room when you add a brick to keep briquettes from rolling all over the place. And there...

Craigslist had these in Arlington TX UDS Barrels

I'll bet the vast majority of SMF users have at one time or another purchased something for this hobby that at the time seemed like a good idea. I'm also willing to bet that if you share your gift/impulse purchase with the forum, someone out there will want one of what you once thought was a...

...is another man's treasure According to this it must be true. Your's truly though, is going low tech with theZiploc version.

This morning, over a fifth or sixth cup of coffee, I got to thinking of all the different foods and preparation methods talked about here at the Smoking Meat Forum. I thought it would be interesting to see what your go to goodie is and if it’s unusual, maybe you could post a picture and tell us...

I’m well into the mound of meat we brought home last week. I started with a meatloaf then onto pork spares. Both were delicious. Next up were two beautiful butts. About 16 lbs total. My bother sent me a Q’ing care package for Christmas so I thought I’d give the rub he sent a try. So, one...

I’m not a huge fan of the gobbler but several years ago at a Super Bowl party, the host rolled out a real smorgasbord of smoked goodies, one of which was a turkey. Since then, I’ve had only the non-smoked version some of which were brined and some weren’t. The white meat on those that weren’t...