Recent content by MarkP

I'm a bit late replying (just joing to board) but I say head to a local restaurant supply store and get your pans there. These are commercial quality, meant to last years with heavy use... you can pick up a 10" one for $10, and the prices so up (slowly) from there. I haven't had much luck with...

Hi everyone, I recently had quite a bit of success with a combination of techniques listed here. I first brined the 4.5 lbs brisket for 5 days in: - 1 gallon water - 6 oz. kosher salt - 1 tsp Prague #1 I then rubbed it with Shawn W's (fantastic) spice blend. I subsequently smoked it at 250...