Recent content by BrianZ

Dave - sounds good. Thanks for the help!

I am cooking a 13lb whole brisket using the l&S method. Being that I have done my last few using high heat, I forgot how long the brisket should take. I read in one of the VWS articles that it should take 1.5 hours per pound. I never remembered it taking that long. I was guessing about an hour...

I just did 6 racks of baby backs yesterday. 4 racks on a rib rack up top, 2 on the the lower grate. Fired it up using the MM, cooked at 235 for 5 1/2 hours. Took the bottoms off first (surprising because usually bottoms take longer). All 6 came out awesome.

I am doing 6 racks of baby backs this Sunday. I have done 6 racks of St. Louis a few times, but never baby backs. My approach is that I am going to place 4 racks on the top grate in a rib rack and 2 on the lower grate. Fire up using the minion mthd and let the cooker settle in around 240/250...

Thanks for the help. I have set up a windblock, but it is not really having too much of an effect. Thanks again for the input.

Help! I am in the middle of my first high heat cook with a 13 lb brisket. It is REALLY windy today up here on LI. I have the door on the cooker open about an inch to try and keep my temp up. Because of the wind, my lid temp keeps fluxing between 300- 340 degrees. I am having a really tough time...

Thanks again for the input. The pictures are a great resource and help tremendously. I will definitely foil both sides of the pan. I always do this for a waterless cook. The foil-balls under the layer of foil is a good idea. Kevin, I will take your advice and foil after 2.5 hours. My finish time...

Thanks. Shawn, I have been through all of the cooking topic on VWB and often use the techniques. I was a bit unsure of using a traditional MM cook because of the size, cooking time, and amount of fuel That I would be using. I never did a high heat cook, but this seems like a good opportunity...

So my father came over to my house with a huge brisket that he picked up for me. Normally, I always like to pick out the meat that I am going to cook, but I certainly was not about to complain. I have a 15 pound whole, untrimmed, brisket in a cryovac package. I have cooked many briskets before...

I have not attempted a high temp cook and will not for this. My target temp will be between 235 and 250.

By the way, they are 5 1/2 pound flats.

I just picked up two 5 1/2 pound briskets. This is the first time I am cooking 2 smaller briskets. I usually do a whole large brisket by itself. Can I assume about 9 hours for the two 5 1/2 pounders? Any help would be greatly appreciated.

Good point about the briskets. I always look for briskets with a nice layer of white fat on it. I trim very little off. They have always been very moist and tasty.

I conducted a little experiment over the past 2 months. I cooked ribs, pork butts and briskets two times each. One time I used water in the pan and one time I used a clay pot. This experiment had a total of six cooks. My wife, my friends and I judged the results. Almost every time, we felt...

Up here on LI, I can only find flats unless I go to a butcher shop. The only problem with going to a butcher is that you pay twice the price of markets and clubs.