Recent content by Mark_C

Hey Tom: I don't know how just a flat will turn out using the high heat method. The method, as outlined, requires a whole packer (point and flat together). These are usually available at your butcher, or even Costco/Sams. These are usually around 12 lbs and more like $2-$3 a pound. I don't...

Thanks for the great (as always) advice Kevin. I'm trying out the coffee/ancho rub today... very excited to see how it turns out. I made an espresso bbq sauce to go with it... should be interesting! - Mark

Is this a trick question?! With aluminum foil...?? :-) Seriously -- I just coat the water pan with foil (maybe 2-3 layers)... and that's it. Is there something else I should be doing? The smoke is starting in 1.5 hours... so any help would be much appreciated! EDIT: So, your question made me...

Has anyone else had any issues with fires (no joke) when smoking two briskets? Last time I did two I had a serious grease fire.... Not sure if this was a fluke or if theres a way to prevent this, etc. I'll be smoking two tomorrow for a big gathering and would rather not have any flames...

Thanks Paul! Wow just watched that video (with my buddy... who's also my coworker... the one that went to Franklin's). He was floored, but yeah he said it was probably the espresso sauce then. Just salt and pepper.... that's just amazing to me! I'll probably give the coffee rub a go none the...

Hello All: A buddy of mine recently returned from Austin, where he had the Legendary Franklin's Brisket. (please let's not get in to a discussion about whether or not it's legendary). This is a friend who shares a similar passion for smoking that I have... we've exchanged briskets, chicken...

I would think you can do that, since that's similar to what's suggested for the high heat pork butt method. Could be an interesting thing to try if you're willing to give it a bit more time....

Interesting -- I'll try fat down the whole time my next go. Thanks!

<quote> I only cook fat side down... </quote> This is surprising to me... I thought that in the pan, it went fat side up? (which also makes sense to me -- to allow the fat to baste the meat) Anyways, I cooked mine on Saturday... it was amazing all around. I highly recommend this recipe to...

Wagyu Brisket? You just made me incredibly hungry! :-) Thanks for your input, MUCH obliged. I'm looking forward to a nice and moist HH brisket on Saturday!!

Thanks Kevin. The first part of the post said "**Select and Trim Brisket Note: if you are well organized, you can fire up the chimney for the WSM before trimming and applying the rubs. Or between trimming and applying the rubs. This method can be used on just the flat, but most folks seem...

2 questions: 1) why separate the point and the flat mid cook? I like a nice moist point that usually chop up for sandwiches -- is the separation necessary? 2) My butcher is having a hard time getting a select brisket. Can I use a choice, or will it be too tough?

MY RESULTS: WOW... those spares are delicious. I cooked up about 5 racks of spares. They were all incredible, absolutely delicious. I must admit that I would have a hard time deciding what to cook next time I smoke up my ribs!!! The spares are just delicious, packed with flavor... but that...

HOLY CR@(!!!!! 7 hours???!! Should I really expect such a long smoke...? I'm doing 4 or 5 racks of St. Louis spares... WSM of course. I know, I know, can't go by time gotta go by pull.... but still. I thought I could expect more 4-6 hours than 7+ hours!!!??? Input from the pros, please!!! :-(

Alright, the spares it is! I called up my butcher and had him set them aside for me... that way I can't change my mind once I'm in there!!! :-) Thanks for your input guys, Mark