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Nice. Thanks for the reco. I found it on Amazon with a 40% off coupon and scooped one up.

Please PM me the code.

Alright y'all, I took your advice and smoked it all up. We ate the brisket for dinner, slicing the flat and chopping the point to be frozen. Then pulled the pork and bagged it up. Had to use Ziplocks since I don't have a vacuum sealer... yet. I'm about to do some research and find a good...

Hey BBQ fam. I had planned to smoke a brisket and 2 pork shoulders for a softball tournament this weekend. I unpacked, trimmed, and rubbed them all only to find out that the tournament has been cancelled. They are wrapped tightly in plastic wrap now. If I wrap them in a couple layers of foil...

This is why I love this place. Thanks for the help and pointing me in the right direction.

I'm definitely leaning toward keeping it whole. I'm smoking on a WSM.

As I do more research, it looks like vacuum sealing is preferred. However, I don't have a way to do that. Some folks say let it rest, wrap it (whole) with plastic wrap and then butcher/freezer paper. Others say slice it and put it in a foil pan and freeze. Thoughts on those methods?

A guy that my wife works with wants me to smoke him a brisket for Thanksgiving. The issue is that with my wife's travel schedule, this weekend is the best time to smoke it and deliver it to him in time. The obvious wrinkle is that Thanksgiving is still a couple weeks away. So, I'm trying to...

Well, I plowed ahead and finished the smoke. It turned out great and everyone loved it. Thank you all for your help. 2018-04-15_11-01-56 by loudfocus2, on Flickr

Will do. Thank you so much. I'm seriously having a heart attack over here .

I actually did inject them .

So, per my last post, I attempted smoke a brisket and 2 pork shoulders overnight in my WSM. I fired it up using the minion method and put the meat on a little after midnight. Per the the minion method directions I read online, I brought the smoker up to 200 degrees and adjusted the bottom...

This was at 7:00am btw.

OK. I'm a little nervous now. I started it last night using the minion method. I put it on a little after midnight. I woke up and the smoker was a tad under 200 degrees. The internal temp on the pork is about 145. I added some more coals to get the temp up. But, I'm concerned that it might...

Thanks all. When in doubt, the better safe than sorry option is always best. I'll just stay up for a while after I put it on to make sure everything seems stable.

My wife surprised me with a new WSM last week and am going to be trying it out this weekend. We have some people coming over around 6:00 Saturday and want to serve food around 6:30-7:00. I have one 8.74 pound brisket and 2 pork shoulders that each weigh about 7.5 pounds. I'm planning on...

I wondered if that might help. I'm planning on gifting it to a friend when I get my WSM (once we sell our house). But, I'll look into that if I decide to keep it. Appreciate the info.

Thank you for the reply. I thought about doing something similar. But, with the day before being a Friday, I have to work both of my jobs and will be gone all day. As much as I hate to admit it, my best option is going to be the oven. That way, I can have it all ready to go and just have my...

Next weekend my wife and I are hosting a "Friendsgiving" for a bunch of our friends. Last year I attempted to smoke a turkey for the first time. I wasn't able to get the temp in my smoker (a cheap vertical propane smoker from Lowes) high enough, so I ended up smoking it for a few hours and...