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So I think im gonna do something like what big wheel says with the brisket. but what about a rub? I don't wanna use something like the steak seasoning. I'm thiking something like some salt and pepper, with some garlic powder, onion powder, paprika, chile powder, cayene, tiny bit o brown...

Monday we are puttin on a big feed, two WSMs runnin from 5am till dinner time. Menu is a butt, half dozen racks of ribs, several fattys, ABTs, and more sides than you can shake a stick at. Will also be my first attempt at brisket. I am looking for a tried and true brisket rub? What temp do I...

Well I'd say it was round 7 lbs give or take a bit. It was a half as I said but it was cut long ways right down the middle, so it still had the point and the flat. All inn all it turned out good for my first try at it. I wrapped it in 5 layers of foil and more newspaper than you could...

So I got this brsiket on this morning at 10:45, it is now 4Oclock and this thing is 199 degrees.....It's been chuggin away at 225-235 the whole time...Was this too fast?

As topic implies I'll be doing my first brisket tomorrow. This brisket was cut in half long ways so that it would fit iY n my freezer so I'll be cooking just one half of it. I'd say the half I'm cooking is round 5-6 lbs. couple questions here..... What kind of cook time can I expect and to...

yup, looks real good for your first time.

fantastic.

Ya ya.....I know.

Well, there was no pictures I was too caught up in the evening. no pictures, didnt happen. I know this, but if there was pictures and if it actually had happened it would have been some awesone food. The moinks would have been fantastic. The ribs would have been the best ive done yet.

As me and my wife have just bought a house and a couple weeks from closing on it, I have decided to have a few friends over for one last Garage Session out here in the country before I move to town:( My Garage is always where the fun has been, some nghts too much fun......The WSM will get some...

That looks like a damn good time.....

Yes, very cool.

Dont forget to pull the membrane off the ribs on the concave side. 3-2-1 is a good place to start, the last time i did ribs i did more of a 2.5-1-1 and those were baby backs. As far as what to put in the foil ive done apple juice, water, sprite, and root beer once. All were fine. The apple...

I must know how to do this please........

I agree skin on, gonna keep em moist. Although my first few ribs attempts were less than ok my chicken attempts were fantastic. I did whole chickens, I wouldnt think it would be too different. I started the wsm with a chimney full of lit charcoal, dumped it in and let it go as hot as it would...

I wish I had a friend like that. mang, that stuff lookin superb.

I too received a WSM as a gift for christmas and asked the same questions and then some. I have started using kingsford exclusively. I was told lump is good too but rmember it burns hotter. If I'm smoking I use chunks, if i'm grilling on the smokey Joe I'll use a few chips. Like the others...

looks good enough to eat for sure.

That's a nice spread.

Fantastic lookin grub!!

Now im dissapointed i cut the bark off....I got impatient waiting on replies....damn. I just figured no bark was better since that;s how ya buy in the stores.....oh well Next time I'll know.

um........ya. Ribs are goin on in just a bit.....rather have that butt though.

I fugured the bark/no bark was a ford/chevy thing. I have been using slightly green apple wood for most of my smokin. I ahve also used the store bought apple wood. I was unable to tell a differencr between the two.

First of all I use a WSM 18.5. My questions about wood are as follows. Is it ok for the bark to remain on the wood or does it need to come off? I know wood is bbest for smoking when it is dry, but is it just as ok if it is green? I have run into all the oak, maple, walnut, and apple I could...

My ribs sure dont look like that....Guess I'll figure it out with time and practice. Looks awesome.