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Sorry if this has been discussed before... I bought some of the Rancher charcoal at Home Depot and like the way it burns. I also agree that there is substantially less ash. I love the idea of an all-natural product. Have you noticed that it adds more smoke flavor than when compared to cooking...

So I enthusiastically tried the high heat brisket method I've read about and it didn't work out for me very well. I don't exactly know what went wrong. Some observations and theories: 1. The brisket was a low "choice" grade brisket packer 2. I foiled the brisket at 170 and tons of moisture came...

I have a very small (2.5 lbs) and lean (almost no visible fat) bison brisket that I want to smoke. I did a search of the forums and saw a little past discussion with Jim Minion advising to treat the brisket differently than beef and to take it to a temp more around 160, and rely also on the...

Hello all, I have been using this site and the techniques discussed on it for over a year now with (almost) perfect success. Reading the advice of all the contributers here has been an amazing master's class of BBQ. Of course, we all know by now that there are many ways to prepare great BBQ...

I asked my girlfriend what she wanted me to smoke for International Smoke Day tomorrow and she said "pulled chicken like they have at Sonny Bryan's." Of course, I will sneak some ribs on the smoker as well. Sonny Bryan's is a local Q joint that has passable BBQ. We haven't really eaten there...

I have a brisket going that is a 11 pound choice packer. It had been going for 14 hours now, which is around the time it usually takes for that size, sometimes on up to 16. My question is this: It is reading 188-190 in the thinnest part of the flat and about 163 in the thickest part of the...

Hello everyone, I'm gearing up to do my second smoke on my WSM. I'm happy to say that my first cook turned out fantastic! I used the BRITU recipe from this site and my girlfriend is actually encouraging me to spend more time with my smoker. I have a friend coming in from California and he...

Howdy all, I am new to slow cooking foods, but am excited about getting started with my WSM! I was wondering if you should cook with the meat on the top rack or the bottom rack if you are only cooking one brisket for some reason. Does it make a difference? Is it easier to take temp readings...