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yeah, I went fat cap down and it turned out really good. It has a ridiculous smoke ring, also (about 1/4")

Things sure have gotten a lot simpler since I was here last (I was flipping and bassting, etc...) Man, what a terrible night to pick to fire the smoker back up. We've had pockets of storms coming through that are just terrible (think monsoons). I wouldn't be surprised to see that we got 3-4"...

I just got the old smoker out, and I hadn't cleaned it out after the last time it was used (about 6months ago, due to my wedding). Anyway, there were maggots in the water pan, it was disgusting. What is the current best method for cooking a whole brisket. Last I looked, everyone was putting...

I decided to go with spares instead of doing the BRITU. I brought home what I thought was 2 slabs of spares. When I opened the cryovac, I found three slabs. What's the best way to arrange these? I've trimmed them down and was considering cutting them in half to put in a rack, but I only have...

I've had problems in the past with ribs and over-smoking with hickory. I'll have to resist the urge to add more. Thanks for the tip.

I know it's not technically the BRITU recipe if you use hickory in lieu of the specified wod, but I'm in a bind. Will hickory work with this recipe?

I found this cute little thing at Sam's this weekend. $8.00, should feed 4 comfortably. I'm excited. I think I'll use lump for this one.

I've never done the fancy, hole-drilling method from this site. What I have done is get a 2 or 3 pound, whole balogna, quarter or half it. Then, score the surface about 1/8-1/4" on all sides and smoke for about an hour on each side. This may seriously be my favorite smoked meat. Bologna is...

Darrin- My first cook with the WSM, I had the same problems. I was using the chimney starter from Lowes as well. I think that chimney starter is smaller than the Weber version. I know for a fact I didn't have enough fuel the first time I used the smoker, and it was very frustrating.

man am I jealous. unfortunately, I have a wedding in May to pay for. Maybe I'll make it next year.

I usually take the rub and mix in worcestershire sauce until it becomes a paste and then rub it on.

My dad brought me back some mustard sauce from a place called Ken's in Pensacola. He loves it. I'm afraid to open it, because he got me a gallon jar. How can I save some of this after I open it? Can I freeze it or something.

How much is the class? This makes me want to get out his sauce book and try some different recipes.

You might try Wheelers, too. I got some awesome brisket flats there a couple of months ago. Not che cheapest or nicest, but they've got some good meat.

And the reason that I ask about Sam's butchering themselves on site, is because of tri-ips I have bought in the past. If you get there early enough, you can get the tri-tip's before they cut them up.

Is the Norman Sam's open yet? I like Sam's meat. One of the things that I like may be the thing that is causing your problems. I think they do a lot of the actual butchering in house (can anyone confirm this?). That's great, as long as whoevers doing it knows what they're doing, but sucks if...

Well, I pulled my rib roast at 119, and it was too well done (I was hoping for bloody, what we got was medium rare). I still have half of it and we're going to have a nice after christmas lunch. I need to warm it up, but I'm afraid of cooking it anymore, but more afraid of drying i out (I can...

I am oding a standing rib roast today and the only smoke wood I have available is hickory. I am thinking that I'll either only use one fist sized piece, or use none at all. Which would be the better option? I don't want to ruin the meat with too much (or too strong) smoke.

Turned out great. Thanks guys.

Thanks for the iniformation Just pulled the birds. 2 six pounds beauties butterflied. 30 minutes late, but nobody's complaining.