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Excellent NY Times article I stumbled across. By feel and taste I'd learned to use less by volume of Mortons than Diamond Crystal ---- But I had no idea it should be nearly half. http://dinersjournal.blogs.nytimes.com/2010/04/28/warning-measure-your-salt/?_r=0 Here's a synopsis...

Today's Pastrami. When it was pulled.

Hey there. So has anybody ever seen a brisket stall in the 140s? Thought I'd do some pastrami this weekend. Making it from a 4 lb flat. About 4 hours into the cook at 225 I've moved up a grand total of 1* in the last hour. I've had some stubborn flats before but don't think I've ever...

9643 Kaumualii Highway Waimea, Kauai, HI Folks the last thing I ever expected when I was driving out to Waimea Canyon on Kauai last month was to find some really fantastic BBQ --- at a place advertising itself as a Taco place no less! [No I'm not being paid to advertise for this place.]...

Hi. Need to take an appetizer to a dinner in about 2 weeks. Thinking burnt ends would be nice. Rather than cook two whole briskets has anybody tried doing just the point sections? I have a butcher who will sell me just a flat or just a point..... Can't think of a reason why it...

So... For reference sake I'm used to cooking brisket about 225*. Use a Guru, Dry Foiled Pan, and most often lump. As a rule I'm generally fighting to keep the pit temps down and fighting spikes. Today was a completely different story. Today I was doing chicken and ribs and figured what...

Figure I'm doing the hottest cook I can possibly do tonight. Ultra high heat. Photo Buckets's down so here's a teaser until she comes back up......

Hi. I leave my WSM out all the time. Tried using the WSM cover but it leaked and bottom would fill up with water. I can put a trash bag on it - which keeps the rain out - but it looks pretty ugly. Anybody have any good ieas for keeping the rain out? (No I'm not keeping it in my shed).

Hi. Some pics of the finished product from a cook documented in another thread.

Hi. First try at cooking a flat High Heat method. Pictures to follow. - 10 lb flat. - Injected with 2 cups apple juice, sugar, salt, white vinegar, beef consomme' about 36 hours ago. - Flat absorbed all but about a half cup. - Rubbed w/paste. Sit for 24 hours. Sprinkle with dry rub...

Hi. Thought this might be helpful for anybody just starting out with a CyberQ Wifi. [As I am.] Or if you're using one and don't want to keep hitting the refresh button on your browser. This link shows you how to install an auto refresh tool. It will automatically refresh your tab at the...

Hi. Anybody have any thoughts on whether/how to do a Flat Only using High Heat? Don't have much experience with HH method but thought I might give it a try. Found an untrimmed choice flat at Cotco about 30% cheaper than I normally pay so I figured why not. I'm working with about a 3/4"...

Hi. Anybody have any good advice or resources regarding how to cook with the infrared rotisserie burner that comes with the Weber Summits? I've had mine for a little over 3 years. Haven't really found any good discussion of it online. May not be searching in the right places. Been...

OK. So here we go. As promised in an earlier thread. Tonight I settle once and for all. Scientifically *ahem* positively with no room for debate the most important bbq question of this and the last century.... Fat side up or fat side down? Prepping and ready to go are these...

So what are people's thoughts here? I'm doing a staggered cook toinight. Plan to start with a 14 lb packer bottom rack. About 7 hours later I'll be adding an 8 lb back cut brisket on the top rack. Whadda ya' think about whether I should add some smoldering smoke wood along with the...

Hi. Haven't done this in a very long time and am wondering what people's thoughts are. Need to cook a 14 lb packer and an 8 lb back cut (point and flat under the point) at the same time next weekend. Packer will be on bottom rack. Back cut on the top. Does it take any longer to cook two...

[Hi gang. First post in a while. Nice to be back.] All the years I've been doing this I've never had a brisket take off on me like this. Wondering if I'm handling it the right way? Put a 16 lb packer on last night around 8:30PM. Target serving time is 7:30PM tonight. Pit temp was steady...

Howdy. Getting back into the hobby after a few years break. New S-670 should be active in a week or two (unless I got my gas hookups wrong.... in which case I will be having a fire sale on slightly used Summit parts. ) Seriously, what do you guys use for a thermometer / probe solution...

Hi guys. It's been a while. Hope everyone's well. Anyway I figured this might be of interest to folks. As a gift I picked up 2 10 lb Certified Angus - Prime flats. For good or for bad this is the fastest brisket cook I've ever had. Pit at 225 using a Guru in ramp mode - bottom rack...

Hi folks. Kind of a technical question here I guess. I'm planning to experiment with an old brisket recipe I've had for a while and I could use some advice. What I'm wondering is whether I should bother searing the brisket and if I should whether I should do it before or after smoking. My...