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  1. holysmoker

    Easter ham question

    I would like to smoke a large "ready to cook" ham for Easter. However, because of church commitments, I won't be able to fire up the Weber Bullet until at least 1:00 pm. Could I smoke it on Saturday and store it until Sunday afternoon? Does anybody have any experience cooking something one day...
  2. holysmoker

    Buying pre-trimmed brisket

    Our local grocer sells trimmed brisket and I was wondering if that was a good idea. They leave a fat cap on the flat side but remove almost all the fat from the topside. My wife and I are the only ones to eat the fruits of my labor, so I hate to buy a packer cut and have a lot go to waste. I...
  3. holysmoker

    Wine oak barrels

    Our local hardware stores have been sold out of oak wood, so in my travels this week I stopped by a winery to pick up a half-barrel for $21. I had read a recipe where someone used wine oak barrel wood for smoking brisket and thought it sounded like a good idea. It wasn't a fresh barrel, though...
  4. holysmoker

    Picky (but lovable) wife

    I'm excited about my new hobby, but I'm afraid I'll be eating much of the bounty. My wife enjoys brisket but doesn't like to eat anything off the bone, which excludes ribs or whole chicken. She also doesn't like BBQ sauce, which I could drink by the barrel. Consequently, anything I smoke will...
  5. holysmoker

    Mixing spices

    I'm new to everything and was wondering if anyone new of any available resources or had any tips on how different spices compliment each other, particularly in rubs. For example, does sugar balance salt in rubs? If you like spicy sauce, what kind ingredients should a rub consist of to balance...
  6. holysmoker

    New Guy with a Failed Attempt

    Greetings everyone! I will make this short...I'm new to smoking meat and tried my first brisket yesterday on my new Weber Smokey Mountain. It was a 4.5# pre-trimmed cut with a simple rub. Assuming around 70 min per pound, I calculated it should be ready around 7:30 pm (5.5 hours, I put it on at...
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