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  1. robitaillere2

    Second Brisket - First was dry, is this a flat

    Thinking about smoking another brisket tomorrow. The first came out pretty dry. It had good flavor but was dry...not to dry to make a good chili with. This is what I picked up at the store and it seems kind of small... am I nuts? Any advice on cooking this would be great.
  2. robitaillere2

    first time venison roast in the wsm

    The in laws came into town this weekend and in addition to some ground bear and a bear steak they brought a nice sized venison roast. Rubbed it with some John Henry Rub and threw it on the wsm for a few hours with some hickory and it turned out pretty good.
  3. robitaillere2

    Pork Butt To Go

    Getting ready to get underway (US Navy) for a few months and decided that I was going to take some frozen pulled pork with me for the trip. I started with two 10# butts, some of Jeff's Rub with a sweeter twist and 15 hours later it came out awesome.
  4. robitaillere2

    WSM made me laugh

    Been planning to go to a BBQ Competition this weekend just to check it out. I am not interested in competing (not yet) but I know I am a nut for this stuff and figured it would be good company... that and the classic car show at the event doesn't hurt. Unfortunately I had duty on Saturday and...
  5. robitaillere2

    What was your favorite smoke and why??

    After fighting with an ECB for a bit i have finally number up to a WSM 22 and LOVE IT! So, my favorite smoke has to Bette my first on the WSM...3 racks of baby backs with some of Jeff's Rub and some modified SBR BBQ Sacue. The slight tug from the bone tenderness and juicy meat was AWESOME! How...
  6. robitaillere2

    First Brisket - What did I do wrong?

    Smokef my first brisket today and while i was happy with the flavor it was really dry and even though i was making good smoke the ring was terrible too. I started with a nice flat 6# brisket, marinaded it over night, rubbed and onto the smoker it went. After just over an hour it was over 130...
  7. robitaillere2

    WSM Pork aburnt Ends

    So far I have read thousands of pages and threads on this forum and I have asked a handful of questions but I have not posted any pics.... So, here we go. Yesterday I decided that I wanted to make some pork burnt ends but only had so much time. Last time I tried to make them i used country...
  8. robitaillere2

    WSM 22 - How much charcoal do you use for Minion Method

    Got a WSM recently and have been playing with the charcoal load amounts and have been seeing a lot of different things happen when issuing the Minion Method. So, the question is this... how much charcoal do you use to start your minion method and how much unlit do you put in the bowl? Thanks...
  9. robitaillere2

    HELP - WSM 22.5 Too little charcoal????

    After months of moding, playing and producing some amazing food with and ECB I decided that I needed to upgrade for my birthday. Welcome the WSM 22.5 to the house! Sunday I did my first burn using the minion method and the WSM kept temps stable for more than 9 hours without me messing with it...
  10. robitaillere2

    Navy guy EXTREMELY NEW to smoking - Hampton Raods, VA

    Afternoon everyone. Roger here...been in the Navy for about 18 years and have been stationed in the Hampton Roads, VA area for almost all of it. I have always loved the amazing taste and consistency of smoked meats and unlike everything else in life I have decided that I need to try it myself. ...
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