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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!

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?

I'm planning to put a small wild hog hindquarter on the WSM with my Christmas morning turkey. Both will cook from 375 or so down to 325. Any suggestions for a simple brine? My plan is to brine it from tonight until Christmas morning. Too long? would 24 hours be enough for such a small ham?

I've read in a couple of places now that you should freeze venison for 30-60 days to kill parasites, before making jerky. I have some venison that's been in the freezer for two weeks. I'd like to make some jerky on the bullet now. Is it safe yet? D

I have four racks of venison ribs on ice from Saturday's hunt, and was hoping someone could give me some pointers on smoking them. I know to remove what little fat there is on them, but will they dry up in the WSM with zero fat to baste them? Will they ever get tender like a pork rib...

Juice of one lime, about 1/4 cup 1 tablespoon dried thyme 1 teaspoon ground allspice 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt or more to taste 1 teaspoon apple-smoked habanero ketchup 1 tablespoon 1:1:1...

This is a useful thing to have in the fridge. A teaspoon or so is enough to make jerk paste for a whole pork butt. Diluted 1:1 with apple cider vinegar, it makes a simple, yet delicious and versatile sauce. Smoke whole habs on the top rack for 3-5 hours with 3-4 good-sized chunks of apple wood...

I posted this in the conversation forum, but thought it might be more appropriate here. http://www.youtube.com/watch?v=SolZzjqLAlY

Seems like you could use a turkey fryer steamer basket. Anyone tried it? D

I just got my cooker about a month ago, and love it. Friday evening, I put about 40lbs of butt on the WSM, my biggest cook so far. It went well. I mounded the charcoal ring until the coals were almost falling downhill, with two-fisted-sized chunks of wild black cherry and hickory (one each)...