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The handles are definitely something I'm going to try to do. As far a the size of the brisket I've read a number of different articles about folding...tenting over something to make it fit? how about separating the point and flat for top and bottom rack is that a big no no?
I'm very new at smoking so I'm sorry if this seems like a dumb question. How is it that you leave meat in the fridge for 12 days without it going bad? Is it the brine? Do you trim anything off before cooking? Sorry I feel silly for asking but that looks amazing and would love to try something...
I've done 2 pork butts on my WSM 14.5 that came out pretty good. I've had some trouble with the temp dropping in the smoker around 6-7 hours in and had to add more charcoal/wood. I want to try my first brisket without having to finish it in the oven which is what I did before after starting on...
Thanks all!
After a late start and 2 teenage boys who thought they would starve to death I pulled it off the smoker at 180 IT and finished in the oven at about 730 last night. I had a little trouble maintaining the temp this time after about 6 hours it dropped to under 200 so I ended up adding...
Dutch's Wicked Baked Beans, sounded amazing so had to try them!
10 pound pork butt, late start...may be a long day! Quick pic while putting the beans in. This is my second attempt, my first came out pretty good a couple weeks ago, hoping this one is even better. I kept notes for the first...
My name is Robbi and I'm from the Tulsa area. I bought my first WSM 14.5 a couple of days ago and smoked my first pork butt on Saturday. I think it turned out pretty good for my first try but after reading through the forums I definitely think my next will be better! I think I'm going to love...