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This worked out pretty well. 2 parts homemade apple-smoked jalapeno/apple-cider-vinegar ketchup. 4 parts tomato ketchup 1 part grated horse from a jar 1 part honey

Thanks, Kevin! I'll report back later!

Can I hear from the guys doing the high-heat brisket cooks, please?

A looooong piece of the wide, heavy stuff? Seam on three sides? Or some other way? I'm going to try my first high-heat brisket tomorrow. I did a search, but didn't see a good description of exactly how to foil a brisket, and I've never foiled one before. Thanks!

Alan, why would the ITC-203 coating be an improvement?

Yep, Chris, you're exactly right. I didn't read it. Sorry, Chuck! Interesting, Chris, that you get an uneven burn with the 1-vent technique. I haven't had a problem with that, and I'm using Kingsford, too, most of the time.

It hurts a little bit that I ordered my second WSM just three hours and two minutes before your announcement, Chris! I got the "Your order has shipped," email from Amazon about three hours later, and felt the urge to visit TVWBB. What do I see? The BBWSM announcement we've been waiting for...

Hi, Chuck. What they said. Especially the part about letting temps get near your target before starting to close down the bottom vents. One thing I'd add, though, is that for a low-heat cook, I usually close two bottom vents all the way and make my adjustments with the one vent. Two closed and...

I don't think we'll see wireless from inside the cooker. I don't know of any affordable batteries that would hold up to the temps.

Shawn, Just saw this thread. Interesting. But you said you were using water in the pan for a high-heat cook. Don't do that. The water is what's keeping your temps down. That's what it's there for. Just foil the empty pan with wide, heavy duty foil. Leave some airspace between the foil and the...

I'd not salt at all. I hate "At least 88% pork" products. My local IGA sells juiced Smithfield pork. I bought beef filets there today, but went a couple of miles down the street to BiLo for unjuiced Smithfield ribs. BiLo and Piggly Wiggly here sell all natural pork. IGA is always juiced...

I urge you not to have an 11-lb. butt as your only meat for a first-time cook. An 11-lb. butt can take up to 19-22 hours at 225-250 degrees. I'd say go ahead and cook that big butt, but put a 7-8 pounder on with it, and plan your meal around the little one.

For a high-heat cook, use a full chimney of lit coals. You can dump them on top of a full ring of unlit, or dump them in an empty charcoal ring and fill with unlit. Either way seems to work for me. All vents 100% open, and use an empty foiled water pan. If that doesn't get you over 300, then you...

David, Be careful in the grocery store. I loaded up the freezer with ribs last year when Piggly Wiggly had them for $1.34. They turned out to be the worst ribs I've bought. Took forever to eat them all. They were supposedly St. Louis cuts, but they were poorly-cut, skinny, bony and gristly...

I was sort of hoping that you'd WSMed a bear shoulder, even though I knew better from reading your previous post. I'd like to kill a bear and eat it all up. I've never had bear, but I hear that the meat and fat are quite tasty. D

You'd have to have a Thermopen or similarly-fast thermometer to get a useful reading, but the other standard methods - the pull test, bend/break, toothpick, shrinkage off the bone-end - should prove more useful.

I don't like to use the microwave to thaw stuff all the way, but I use it frequently to hasten thawing. My nuker has an auto-defrost cycle - enter the meat type and weight, and it is supposed to thaw it. It doesn't work that well, and tends to cook the meat around the edges, but if I cheat and...

Thanks Bryan, for the search link. Through it, I tracked down a brine recipe and paste rub from Kevin Kruger and altered them just a bit. Kevin's brine: "3 qts water, 3 cups apple or cranberry juice, 1 cup sugar, 1 cup kosher salt, a few dozen whole cloves, and 1-2 tsps of freshly grated...

Is this enough restraint? http://www.youtube.com/watch?v=SolZzjqLAlY Or should I use more?

I saw on TV how they do it at the Honeybaked Ham store, alternating with a spice mix and granulated sugar, and hitting it with a propane torch until it bubbles. I think I can do this with the ham still on the WSM! Yet another use for my weedburner! (Moderate flame, of course.) Anyone tried it?