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Weekend Assignment!!!!!!
Hello! I came across your post after taking a shot in the dark and typing in Purim - After smoking a brisket with Apple & Pecan, (I used a nice Young Cabernet Wine for shpritzing - and will be using the same wine for a "L' Chaim" today". (un)Fortunately, I had to pay a neighborhood tax after...- mike72
- Post #8
- Forum: Winos & Wood Chips
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wsm cooking hot!
my 2 cents - I have been playing with my WSM to get used to it as well. -start with a small amount of charcoal and build the fire as needed. (keep a chimney or extra grill on the side with some extra) --I added some handles to my smoker - so I can easily lift it to play with the coals as...- mike72
- Post #2
- Forum: Charcoal Smokers
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Brisket point questions
Thank you for the advice and pics! Smoker temp is hanging around at about 230-240, briskets are on with some ribs to keep them company. i am using apple and pecan and am already drooling...- mike72
- Post #3
- Forum: General Discussion
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Brisket point questions
Hello all, I have been smoking for a few years (weber smokey mountain) after being introduced to this by friends & family fromTexas. I just can't seem to get enough!I generally stick to Chicken and Beef Ribs.. I have only smoked one brisket in my life and it came out amazing, It was only half...- mike72
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- Replies: 3
- Forum: General Discussion
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Smoke day delay = spoiled meat?
- mike72
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Smoke day delay = spoiled meat?
Thank you all for the advice to rinse the meat. I rinsed it off and redid the rub. Smoke day started at 9am. spent most of the day enjoying the beautiful fall weather in the yard with my 3 year old. The smoker (WSM) started up pretty quick (I start with about 25 natural briquettes) and got a... -
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- mike72
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- Album: Smoke day delay = spoiled meat?
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- mike72
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- Album: Smoke day delay = spoiled meat?
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Smoke day delay = spoiled meat?
Thank you both - I used a beef rub recipe from amazingribs.com (pepper, a little sugar, garlic onion, chili pwder, but I left out most of the salt). Just curious, what affect would sugar have if it is left on? I know salt can pull out the juices, but I thought sugar is just used for basic... -
Smoke day delay = spoiled meat?
Hello there - I want to express my thanks to y'all for making this site such a great information resource! - I am still a bit of a newbie -I wanted to smoke a brisket today however due to work and weather I have to delay the smoke. Question is, I prepped an 8lb piece last night, wrapped it and... -
First WSM Smoke - need advice for a small piece of brisket
Thanks for your response. I ended up making it last week, as it was my first wsm smoke I ended up with a high temp of 300 and think I killed most of it (too rubbery/tough). There were a few bits that came out ok but I think I will have to learn to have some patience & play with the smoker to get... -
First WSM Smoke - need advice for a small piece of brisket
I finally upgraded from a Brinkman ECB to a WSM and have been dying to try brisket. A friend who is a butcher gave me a pound and a half of the top - also called a "second cut" brisket (half of the smaller top section, with the fat cap) - I can't afford to risk ruining a whole brisket, and just...
