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  1. ryan

    Brisket Wars

    I would have the same thing with my WSM. Some stuff, like butts, would take waaay longer than expected, like 16 hours. Now that I'm using my BarBChef, that's cut down to 10–12 hours.
  2. ryan

    Labor Day weekend Brisket + Butts

    My Labor Day weekend smoke is currently in full effect! I have an 8.5# flat for dinner tonight and two 6# butts for my wife's grandmother's 80th birthday party next weekend. I injected, slathered and dusted everything last night and threw it in the fridge for about 8 hours. Got up at about 4...
    • ryan
    • Thread
    • Replies: 4
    • Forum: Beef
  3. ryan

    1st Brisket tomorrow

    I've never heard of searing first. Would that interfere with smoke absorption? EDIT: never mind, I saw the sticky at the top!
  4. ryan

    Brisket PRices

    The 8.5# flat in my fridge cost me $2.86/lb, which is an absolute steal in suburban Chicago. I'm insanely jealous of people paying under two bucks a pound. The only thing I can find that cheap out here is pork butt.
  5. ryan

    1st Brisket tomorrow

    Man, that all looks amazing! This is late to the party, but I always slather on mustard before I dust it with rub. I don't know if you're rocking latex gloves (I bought a box of a couple hundred non-latex examination gloves at Sam's for about ten bucks), but they're a godsend for slathering on...
  6. ryan

    Leftover Brisket

    How about nachos? Brisket, some chili, shredded cheese and tortilla chips with a little rub sprinkled on top and you're ready to go!
  7. ryan

    Kosher Salt vs Mortons?

    I roll on Morton's Kosher salt for everything, out of convenience's sake. Be careful when getting sea salt; if you're making a rub with flake sea salt, you may have to break it down so it distributes evenly on the meat.
  8. ryan

    Maverick ET-73 ?

    I've been using my Maverick for about four months now and it's great. I'd never used a remote thermometer before, and it was a real eye opener to be able to see what was going on inside the pit at any given second.
  9. ryan

    Greetings from Batavia, Illinois!

    Hi everyone! My name is Ryan (obviously), and I've been barbecuing for a few years now. I started out on a gas grill with a little smoke box, to not so great results, and a couple of years back my wife and her family bought me a WSM for my birthday. This spring we added a small BarBChef offset...
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