MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-13-2017, 11:24 AM   #226
70monte
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Quote:
Originally Posted by travismagee View Post
Honestly, thats what I love about the M1, M36, and M48.

If I'm in the mood for stick burning, I can smoke a whole brisket or anything for that matter with nothing but wood. If I don't feel like baby sitting as much, I will load it up with lump with a few small chunks of wood and go that method. I can throw wood in the firebox and lump up top and do some awesome reverse searing.
This is one of the reasons I would like to eventually get this grill so I can try smoking with wood on a smaller scale but also smoke with lump if I want to and to also use this as a regular charcoal grill. Seems like the best of both worlds.

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Old 12-13-2017, 11:32 AM   #227
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Originally Posted by el luchador View Post
I saw that one too --but you were burning wood! - and I didnt see any best ever comments on that one so....
lol I need to clarify. That was the best tasting block pit pig they had tasted. Given the choice, friends prefer underground pigs. They just take more work..the block pit is a lot easier to mess with.
I still agree... nothing wrong with a good hot bed of coals.
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Old 12-13-2017, 11:59 AM   #228
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Originally Posted by el luchador View Post
food for thought- you will notice that most of the stickburner guys also have a charcoal burner for their "easy" cooks
Food for thought. Many of us don't. I haven't touched my wsm since a week before I got my Shirley home. I don't give a damn. I'll fire that big girl up for a single pork loin.

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Old 12-13-2017, 12:12 PM   #229
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Originally Posted by el luchador View Post
food for thought- you will notice that most of the stickburner guys also have a charcoal burner for their "easy" cooks
Just because I have both doesn't imply anything. I still prefer my stuck burner.

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Old 12-13-2017, 12:26 PM   #230
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Quote:
Originally Posted by cowgirl View Post
lol I need to clarify. That was the best tasting block pit pig they had tasted. Given the choice, friends prefer underground pigs. They just take more work..the block pit is a lot easier to mess with.
I still agree... nothing wrong with a good hot bed of coals.
aww man. there goes my theory that coals taste better than wood

Quote:
Originally Posted by JimmyR1Rider View Post
Food for thought. Many of us don't. I haven't touched my wsm since a week before I got my Shirley home. I don't give a damn. I'll fire that big girl up for a single pork loin.

Best cologne on the market. The women love it.
ahh, but you haven't sold it , and that speaks volumes
btw, how long have you had the Shirley. Ive heard the honeymoon period can last a while
Quote:
Originally Posted by pjtexas1 View Post
Just because I have both doesn't imply anything. I still prefer my stuck burner.

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I didn't say it wasn't preferred but its important for a newbie to know that a lot of "stickburners" also have a charcoal burner that's easier to use and still turns out great Q
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Old 12-13-2017, 10:05 PM   #231
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This is a great thread. I have kept up since page 1. I am so close to finishing up my offset build. Sand blasting and paint. Then I’ll see just how hard or easy it is to cook on one. I have been building it a little at a time for 5 months. I’m so ready to light a fire.
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Old 12-13-2017, 10:14 PM   #232
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I've had all the style smokers, and now have whittled mine down to just a WSM, Performer and Shirley. I loaned my WSM out, and prefer the Shirley overall. I just have a hard time finding affordable wood splits where I live. That is my only complaint.
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Old 12-14-2017, 09:43 AM   #233
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I'm thinking my next grill will be englebrecht 1000

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Old 12-14-2017, 11:35 AM   #234
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So I did a 5 hour cook on the offset last night while watching the kids. It wasn't any more work than with my WSM, honestly. But I don't wrap my ribs and spritz them every 45 minutes to form that sweet glaze on top of the bark... like I do with the WSM. If the temp got down to 225, I threw another split on during the spritzing time. None of the kids were hurt nor did a fight break out when I stepped away for 5 minutes.

Maybe I will talk about it differently when I have to do this during the stall of a brisket.
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Old 12-14-2017, 04:55 PM   #235
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Quote:
Originally Posted by Czarbecue View Post
So I did a 5 hour cook on the offset last night while watching the kids. It wasn't any more work than with my WSM, honestly. But I don't wrap my ribs and spritz them every 45 minutes to form that sweet glaze on top of the bark... like I do with the WSM. If the temp got down to 225, I threw another split on during the spritzing time. None of the kids were hurt nor did a fight break out when I stepped away for 5 minutes.

Maybe I will talk about it differently when I have to do this during the stall of a brisket.
What's this "stall" you speak of? Lol

300-325 or I crutch it anymore.

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Old 12-14-2017, 06:09 PM   #236
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This thread is still goin?

It’s like the energizer bunny!
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Old 12-14-2017, 06:20 PM   #237
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Originally Posted by Beentown View Post
What's this "stall" you speak of? Lol

300-325 or I crutch it anymore.
I'm from Texas so I can't crutch it.
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Old 12-14-2017, 06:31 PM   #238
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I'm from Texas so I can't crutch it.
I like it both ways. I live in Ohio and Bludawg gave me a permission slip for HF.

BTW where has Bludawg been?

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Old 12-14-2017, 06:36 PM   #239
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I like it both ways. I live in Ohio and Bludawg gave me a permission slip for HF.

BTW where has Bludawg been?
Seems Blu has not been here since 09/15. And you go both ways huh?
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Old 12-14-2017, 06:37 PM   #240
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Last brisket I did stalled at 150 for over 8 hours. I finally said f it (forget it) and crutched it. It went from 150 to 209 in two hours
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