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1st time making Kansas City Burnt Ends
Hey, been a while since I posted on here but smoked some Kansas City style burnt ends for the first time yesterday I wanted to share. I found a few prime brisket points on sale at Milan’s this weekend. I got a few of them and decided to make real burnt ends with one of the points. I smoked it... -
Brisket smoke time question
So this year I am smoking a brisket for Thanksgiving instead of being traditional and having Ham to go with the turkey. I wanted to try out something new but I don't wan't it to ruin the brisket, so I am here to get advice from all you on the forum. I want my brisket to be REALLY tender and... -
New Year's Eve smoked prime rib
For NYE I smoked a prime rib roast for the first time and I decided I'd pay extra to get the prime quality meat. I prepped it using a little kitchen bouquet to help give a nice crust, some olive oil along with some Montreal steak seasoning and let it sit overnight. I Smoked it for 4 hours... -
Need some help with smoked ham
Hey so for thanksgiving I decided to smoke a ham. I ended up buying a 13lb raw uncured ham & it is boneless. I plan on putting a rub on it, later add a glaze at the end & also want to make a Carolina mustard sauce to go on the side with it. I have a few questions I need answered 1) Is it ok if I... -
Help: WSM getting way too hot
hey so I've had my WSM 22.5 for a few months now and I'm having an issue lately where my smoker is getting WAY TOO hot. I use the minion method with briquette charcoals. I usually use a whole bag of medium charcoal, I light up 10 briquettes to get the fire going and the strange part is i keep...- young j
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- Replies: 7
- Forum: Charcoal Smokers
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Brisket and smoked baked beans with pics
Smoked a whole brisket and some baked beans this past Sunday. The brisket took 8 hours smoked on my WSM at 225 degrees with hickory and a little bit of apple wood chunks. The brisket came out amazing, only complaint is that the butcher could have cut more of the fat off because it all didn't... -
Reheating brisket
Hey; so I smoked a brisket today. It was 13 pounds and ended up getting done a lot faster than I expected. Put it on at 5am thinking it would take 12 hours and it was done by 1. What is the best way to reheat it so I can eat it around 6? -
Too much smoke flavor, any advice?
Hey, so I have a WSM 22.5 and the last two times I've smoked pork I've started to get too much of a smokey flavor than I'd like which I haven't had before. I switched from wood chips to chunks when I got the WSM and I use the minion method with 2-4 chunks at most. I think the problem might be...- young j
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- Replies: 12
- Forum: Charcoal Smokers
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Babybacks/short ribs Updated and
I made a post on Monday night and wasn't getting any comments which had me thinking maybe something looked wrong with my food or something like that, but was told from other members that my pictures weren't uploaded correctly. I did it through my phone so the pictures had to be downloaded... -
Old thread
Made a new thread since my pictures didn't load properly -
First Smoke on the WSM
I had been using a Weber Kettle and upgraded to a 22.5 Weber Smokey Mountain. This past Sunday was my first time using the WSM and I decided to smoke an 8 lb pork butt and a rack of baby back ribs. I love the new smoker, it definitely lives up to the hype. I didn't inject the pork butt, I dry... -
First whole brisket
Hey so today was my first attempt at smoking a Brisket. i was surprised how hard it was to find somewhere that sold the brisket with the point and not just the flat. I smoked it on my Weber kettle using hickory and apple wood chips. I started at 2am, I put some worchestire sauce and then I put... -
Question on Ribs
So lately I've seen a lot of people put brown sugar, butter and honey on their ribs when they foil them. I wanted to know what this does to make the end product better? I'd assume it adds another layer of flavor and maybe help with color too, but I wanted to hear others opinion.
