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I can't find the edit button for my original post, but here's the pictures. BW, I couldn't say for sure, but every source I Googled said to soak it, and as you well know, if it's on the internet, it must be true.

With all the corned beef in the stores this time of year, I decided to make my first pastrami. I got a small piece of corned brisket, about 3 1/2 lb. and soaked it overnight to de-salt it. Rubbed it with the standard cracked coriander and cracked pepper (plus a little this 'n' that). Smoked...

This one went about 13 hours at 220º-260º. It was 10.66 lb to start; ended up at 7.25#

Been a long time, so I figured I'd cook a New Year brisket Baby, it's cold outside! Nom Nom Plated Freezer ready

Lump...but not Cowboy brand (it burns too fast and makes too much ash).

Thanks, Cliff, for bumping this up. I made a batch today and it was awesome.

But the British Racing Green ones are faster!:mrgreen:

I don't think it will do the job. A kettle has the flange in the lid, so it overlaps the kettle. A WSM has the flange on the center section, so the lid fits inside the center. What BW said about cruising the yup neighborhoods on trash day. Also check Craig's list, especially next week after...

1-1/2 hour chicken wings definitely add up to not enough heat, and not enough heat is caused by not enough air or not enough fuel. If the vents are wide open, not enough air is not an issue. Are you using briquettes? Are you letting at least some of them get a nice coat of white ash before...

If you have air leaks, that will make the temp too high, not too low (too much oxygen getting to the fire). If you're getting a lot of smoke with just charcoal, it sounds like you have the bottom vents closed too much. The long cook time for chicken pretty much confirms this diagnosis. Time to...

One thing to remember is that the brisket will plateau at 160-170º for a l-o-o-o-ng time. Don't panic--that's when the magic is happening.

+1

Na-a-a-a-h! Why do you think they made the British RACING Green one? To be the fastest, of course!

This timelapse video caputures the 25th anniversary of the Rolling Thunder "1st Amendment" Run in its entire 4-hour duration. Every motorcycle that participated is filmed passing by Marine Sgt. Tim Chambers, otherwise know as the "Saluting Marine". http://www.youtube.com/watch?v=zZ1L-Q68 ...

After a very busy day, a commuter settled down in her seat and closed her eyes as the train departed Montreal for Hudson. As the train rolled out of the station, the guy sitting next to her pulled out his cell phone and started talking in a loud voice: "Hi sweetheart it's Eric, I'm on the...

You can't go wrong by starting with the Rytek Kutas book: http://www.sausagemaker.com/71200greats ... kutas.aspx

Re: How to grill very fatty meats without over- or undercook +1

An 8-year-old girl went to her grandfather, who was working in the yard and asked him, "Grampa, what is couple sex?" The grandfather was surprised that she would ask such a question, but decided that if she's old enough to know to ask the question, then she's old enough to get a straight...

I decided to smoke the fully cooked Easter ham this year. I rubbed it, and put it in the WSM, running at 200-210º. I basted it every half hour or so with a chicken stock/pineapple juice/dry mustard mop, and glazed it with a honey/pineapple juice glaze...

Or, as I always say, "I didn't go through all this just to eat twigs and leaves." Everything in moderation, and once a year is pretty darned moderate.

A father buys a lie detector robot that slaps you when you lie. He decides to test it out on his son at supper. "Where were you last night?" "I was at the library." The robot slaps the son. "OK I was at a friend's house," the son admits. Doing what?" asked the father "Watching a movie...

In many states (Noo Yawk being one of them), competitors are not allowed to distribute samples to the public under the state health laws. Like BW says, vendors, who must be licensed, are on hand at most comps, though.

You hardly ever see them out here, but Wittdog scored a case at the RD a couple weeks ago, and he very kindly passed one on to me. I took advantage of the amazing weather (66º! :shock: here today) to give that bad boy its just reward. Seasoned with Montreal Steak and given a quick char...

As good as this bar is," said the Scotsman, "I still prefer the pubs back home. In Glasgow , there's a wee place called McTavish's. The landlord goes out of his way for the locals. When you buy four drinks, he'll buy the fifth drink." "Well, Angus," said the Englishman, "At my local in...

Which seems only right with some of the bass-ackward people you run into on this board.