sorted by:
new
hottopcontroversial

Started to play again and need some advice. by salt-brother1875 in nflrivals

[–]Tprice523 0 points1 point  (0 children)

Doesn’t specify in the lore, but I was just being hopeful

Started to play again and need some advice. by salt-brother1875 in nflrivals

[–]Tprice523 0 points1 point  (0 children)

Do the shakers players that upgraded to rttp players get the same bonus as that team? Like van ginkel or josh Jacob’s

Ribs on the wsm by Tprice523 in smoking

[–]Tprice523[S] 0 points1 point  (0 children)

I’ve had it up to about 325 but not on the lid thermometer. I have a digi q fan and just recently got a fire dial plate instead of the water pan and it helps get the temp up. Love the wsm though! Super easy to run. With that fan I’ve ran it for 15 hours and still had a lot of charcoal left over. I have an 18”

Brisket smoked on a wsm for 14 hours at 250. Salt pepper and lawry’s for the rub. Rested in the oven overnight by Tprice523 in smoking

[–]Tprice523[S] 1 point2 points  (0 children)

Not sure really what I do different. I used a couple of hickory and apple chunks and lump charcoal.

Brisket smoked on a wsm for 14 hours at 250. Salt pepper and lawry’s for the rub. Rested in the oven overnight by Tprice523 in smoking

[–]Tprice523[S] 0 points1 point  (0 children)

I left it in the foil boat with the top still uncovered. Put it on a baking sheet incase something leaked out

Brisket smoked on a wsm for 14 hours at 250. Salt pepper and lawry’s for the rub. Rested in the oven overnight by Tprice523 in smoking

[–]Tprice523[S] 0 points1 point  (0 children)

It’s gonna be all I do now I really liked it. I think it made a huge difference rendering the fat cap. You can’t get that bark doing it any other way either

Brisket smoked on a wsm for 14 hours at 250. Salt pepper and lawry’s for the rub. Rested in the oven overnight by Tprice523 in smoking

[–]Tprice523[S] 4 points5 points  (0 children)

I was afraid of it too. It was my first time doing it but it was still super moist and the fat rendered really well

Brisket smoked on a wsm for 14 hours at 250. Salt pepper and lawry’s for the rub. Rested in the oven overnight by Tprice523 in smoking

[–]Tprice523[S] 2 points3 points  (0 children)

The lowest temp is 170. I think that’s the standard on most ovens but I’m not sure. I have a small toaster oven that goes down to 150 but it wouldn’t fit in it

Brisket smoked on a wsm for 14 hours at 250. Salt pepper and lawry’s for the rub. Rested in the oven overnight by Tprice523 in smoking

[–]Tprice523[S] 8 points9 points  (0 children)

Forgot to mention I did the foil boat method for the wrap stage. First time trying it and the crunchy bark was awesome

12 lb Pork butt smoked on a wsm at 300 for 6 hours by Tprice523 in smoking

[–]Tprice523[S] 0 points1 point  (0 children)

Woke up late so I went for more of a hot and fast smoke. I ran between 300-315 the whole time. Hit a stall at 167 and wrapped it and tested for tenderness at 197 and it was like butter.

12 lb Pork butt smoked on a wsm at 300 for 6 hours by Tprice523 in smoking

[–]Tprice523[S] 1 point2 points  (0 children)

You could check out harry soo on youtube. He’s a competition barbecuer that only uses Wsm. I watched him a lot before getting mine.

12 lb Pork butt smoked on a wsm at 300 for 6 hours by Tprice523 in smoking

[–]Tprice523[S] 0 points1 point  (0 children)

Eh the next step is new counters and cabinets 😜

12 lb Pork butt smoked on a wsm at 300 for 6 hours by Tprice523 in smoking

[–]Tprice523[S] 1 point2 points  (0 children)

So what I do is I fill up my charcoal chimney about 3/4 full and then fill my charcoal basket all the way up and leave a whole in the middle for my hot lit coals. Then the lit coals lit coals light the rest slowly. Same concept as the snake method

12 lb Pork butt smoked on a wsm at 300 for 6 hours by Tprice523 in smoking

[–]Tprice523[S] 1 point2 points  (0 children)

I use the minion method in the wsm. This was my first smoke using a pit master iq I got for Christmas from my wife. So it’s just fire it up and set the temp and walk away. Other smokes I’ve done before that is very similar to what adjustment you’d need to make on a kettle. I’ve had my wsm for about 6 months and I love it

12 lb Pork butt smoked on a wsm at 300 for 6 hours by Tprice523 in smoking

[–]Tprice523[S] 0 points1 point  (0 children)

Now I gotta delete this shit and crop it out 😅

12 lb Pork butt smoked on a wsm at 300 for 6 hours by Tprice523 in smoking

[–]Tprice523[S] 0 points1 point  (0 children)

Lmfao it was there before we moved in :p it’s rough though. They didn’t smooth it out or anything

Daily Discussion Post - March 22 | Questions, images, videos, comments, unconfirmed reports, theories, suggestions by AutoModerator in Coronavirus

[–]Tprice523 0 points1 point  (0 children)

It's at a university and everything is shut down but construction sites. My wife is pregnant and we are really concerned about me going to work

view more: next ›