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I second that. I've done it with maple syrup added to the bag during curing (pure maple syrup, not the flavored corn syrup stuff), rinse and coat liberally with maple sugar before smoking. Tastes great!

Has anybody ever done it? A friend of mine said they had some made for them, and it was amazing, (which I don't doubt)! I've made regular bacon before, and I would think I could use the same curing recipe/method with brisket. Just to be safe, I wanted to see if anybody's had experience with...

Thanks again for all the feedback! S.Six, you touched on another question I had, regarding hot 'n fast, vs. low 'n slow. I usually cook my butt's low 'n slow, and the recipes that some of the other posters have put out have called for hot 'n fast. I'm assuming hot 'n fast is the way to go for...

Yeah, I was thinking of doing a fresh, uncooked, uncured ham. I was watching an older episode of BBQ Pitmasters recently, and fresh ham was one of the mystery items. Looked really good, and the final products definitely resembled something closer to a picnic shoulder or Boston butt, as opposed...

Anybody have any good recipes/techniques for doing a fresh, uncured ham on the WSM? Starting to plan for our annual Christmas sweater party, and I'm thinking this sounds like the perfect dish. I've seen a few different recipes, but they vary greatly (I.e. brine vs injection, sweet glaze vs dry...

Thanks for all the feedback! Damn Bob, that looks amazing! I think I'm even more torn now between hot 'n fast and slow 'n low than I was when I first posted! I think it will end up depending on how much time I've got this weekend. In any case, I'll be sure to post results when I get them...

Thanks for all the feedback. Since I'm beyond my window for having them replaced under warranty, I'm thinking I'll have to just by some new probes. Does anybody know if the the probes for the ET - 732 and ET - 733 are interchangeable? I've seen a few on Amazon that say they are, but I've also...

I have a really nice tri tip that a friend gave to me, and I wanted to cook it up soon. Problem is, I've never done one before. Most tri tip recipes I've seen call for hot n fast, cooking to medium rare. Has anybody done these low n slow, and if so, what's a good recipe?

I have tried it with one at a time, then with both. When I take them both out, it just reads ---- as it always has without any probes. This unit has gotten such good reviews, I'm surprised this has happened after only using it a couple of times.

Yes, still the same thing. There's no issue with the power source or other functionality, just the temp readings when I insert the probes. I should note, on my last cook, I had this issue with one of the probes, so I used the other and it worked fine. Now both probes are stuck at 190. Don't...

I recently did a cook with my new maverick et-733 and it worked great. I tried to use it today, and both temp probes are giving me readings of 190, and they seem to be stuck at this (note, they aren't injected into anything, they should be reading the air temp who his around 58). Has this...

Mine was acting the same way. I actually pulled and foiled the whole packer and put it in the cooler, and I separated the flat from the point after letting it rest for a few hours. I did the burnt ends hot and fast for about 15 minutes on my OTG, turned out great. I wish I could upload...

I really didn't let it rest before wrapping, as I didn't want it to cool down before foiling it. I put it in the foil/cooler right from the smoker, and I let it rest a bit later when I pulled it from the cooler. If you're planning on doing burnt ends, I'd say take it out of the cooler about...

I really didn't let it rest before wrapping, as I didn't want it to cool down before foiling it. I put it in the foil/cooler right from the smoker, and I let it rest a bit later when I pulled it from the cooler. If you're

+1 to this! Make people wait a while, I figure if they're going to be late, you might as well return the favor. Plus, being a perfectionist, I'd much rather have people wait to eat hot n juicy BBQ, rather than have cold dry meat ready when they arrive. Oddly, they don't seem to mind too much...

I had this problem yesterday, albeit I was cooking low and slow. But basically, mine finished a good 4 hours earlier than expected. I triple foiled the brisket, and put it in a cooler wrapped in towels for the four hours, turned out perfect. If it's probe tender, pull it! You don't want a...

That looks amazing Monty! I ended up pulling mine at around 195 yesterday, and I let it rest in the cooler for almost 4 hours. It came out perfect, super happy to have made my first good brisket!

Thanks for the advice! Any thoughts on separating the point? Not sure if I should wrap and towel it whole, or separate the point right away and just foil the flat. I should also mention, it seems to be stalling at around 190 right now. The probe starts to go into the side of the flat nice...

At what temp are you cooking your butt and point? If above 325, I would imagine an hour and a half would be more than enough for your small points, that is before you chop them up and put them back on the smoker to turn them into ends. I could be wrong, but that'd be my best guess.

I've never turned or mopped a butt, and I've never had a problem. You should be okay leaving it as is.