Recent content by Mike A. Kaplan

Well that pretty much satisfies my curiosity. My next brisket will be a high temp cook and I will report my results. Thanks so much for taking the time to respond to this Kevin and everyone on the board from whom I've leanred so much. This is truly a cyber "community". Happy smokin' everyone!

I caught that joke and thought it was very funny. I wouldn't be surprised if they were involved in the development of a space gun or zero gravity technology. After re-reading the post I am curious about one thing. Kevin mentions that the issue in rendering the connective tissue and fat is...

Thanks for all the input. I will be trying a high-heat brisket on my next cook and will incorporate everything I've learned on these pages researching them. Hope everyone has a smokin' weekend. Cheers!

Thanks for your replies and insight Kevin and Don. I haven't tried a high temp brisket cook yet but I will soon. This board is a treasure trove of information and good will. My hearty thanks again. I did check for tenderness with a fork and I thought it was surprisingly tender even at...

Hello everybody, Just Smoked a 12 lb brisket for our annual office Halloween potluck lunch and did the following. After trimming and applying rub I put the brisket on the WSM at 11:00 pm Thursday evening temp at 210. By midnight I had the temp stable at 240 and I went to bed. The next...

I too have made that mistake (Once)! Ran out to do something on the grill and I was barfoot. Coal stuck to foot, did the same dance, speaking in tongues, etc., but the tri-tip came out great 10 minutes later and I forgot the pain. The next two weeks were another story! Wear your shoes!

I'm the nincompoop that asked the seller of that mint 26" red weber mentioned by Mr. Sharar if he could wait a day before coming out and picking up. By then it was too late. My head still hurts from pounding my head against the wall.