Smoke Brisket on 14 Inch WSM? | Tuesday Chat Ep 100
- Published on Jun 4, 2019
- I answer viewer questions in this Q&A Tuesday Chat.
Click "Show More" below to open the description box for the questions and more info!
Ep 100 Questions
2:21 What do you think of the charbroil offset?
3:13 Hey T-Roy and cheers! I've got about five cooks in on my WSM 22, it seems when I use water in the water pan it steams and accumulates in the charcoal bowl, have you experienced this? And, are you a firm believer in debarking wood chunks? Does it really make a difference?
6:09 Do you grill or smoke those Flanken cut ribs? Whats the best way to cook them?
The Root Boy Cooks
8:22 I have an off topic question for you. Do you play any instrument? If so what?
10:15 How can I quickly grill whole beef ribs and have the meat be tender? Thank you!!
12:50 Hi what do you think about M Grills, specifically the M1 grill?
16:34 My wife got me a 14.5 WSM for my birthday. I really want to try my hand at Brisket, but there are some size restrictions with the 14 inch. Would you recommend I split the brisket and do the flat on one grate and the point on the other, or stick with smoking just the flat until we get more room for a bigger smoker? Cheers Troy!
18:52 You talked about WSM and Primo recently and said the ceramics run on not much low heat and smolder as opposed to the WSM burning a hotter fire. Would you compare the brisket/pork butt coming off each and which do you think is best? Love for the show brother T-Roy!
23:09 Hey all the way from the UK, mate had a bit of nightmare with my new Pit Barrel cooking ribs, in that I burnt them. These were around a 1 pound per rack and I cooked these for around 3 hours but when I checked were running at 210 + degrees! Would you pull these at 165 or 175? I also used 2 medium chunks of hickory and made the food too smokey - what do you recommend as the guru....
25:33 Troy, can you explain to us newbies when and why you Spritz meat and explain the possible choices of apple cider vinegar, apple juice, etc?
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