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I do ribs when it is 0* out.... The new thermometer has a problem and don't soak the wood..........

I understand. Thanks for the help.

Because when I served it, it was a little too dry..........

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">When the probe was sliding in and out easily the meat was tender and juicy; done </div></BLOCKQUOTE> I didn't put the probe in until four hours into the cook. It was already...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Dave, Craig's right. Go by the feel of the probe when inserted to determine if it's done. Should go through the meat with a little resistance...

I know your not supposed to determine the internal temp of a finished brisket, but how high can it be? My probe is reading 220* (in the foil) Cooking temp never got above 320* and it's only been in the pit for 3 hours.... started with a 6 pound choice flat injected with Fab B....

Joe, I live down South in Peters Twnshp. The Giant Eagle carrys Angus Choice Brisket Flats for $4.99 a pound. They claim they can't get whole briskets. I buy whole briskets at Wal-Mart for the same price range as you....

FAB B or beef broth? I have both, but have never used either. Any reccomendations? Is it worth the effort to get Prime vs. Choice when it comes to brisket? Appreciate they help. thanks

Rich, were you able to see all the photos in the album?

I ended up foiling all 8 slabs,,,,, BUT, I wrapped two slaps together, for a total of four bundles.... The bottom slab in each pack was perfect, but not the top slab.... Didn't matter, the boys loved them all, but the lesson learned is each slab needs to be foiled seperately to take advantage of...

Let's see if this works; http://s708.photobucket.com/al...5/dasmith1_bbq/bbq4/

I've got 8 slabs of St. Louis spares in the 22" WSM, 4 on top and 4 on the bottom. Temp is holding at 247*. Rubbed with Dizzy Pig. Planning on foiling the top 4 slabs, but not the bottom ones. Just to much trouble. Cooking them for a Teen Boys retreat Supper this evening. Plan on using a Blues...

How many of you guys foil your ribs? I've done it both ways and my wife prefers thefoil wrapped, fall-off-the-bone ones the best. But it takes so much work if your cooking more than 2 or 3 slabs... This past weekend I tried wrapping six slabs into two 3 slab bundles. Not a good idea. The bottom...

How many of you swap out the ribs on the top and bottom grills, three hours into the cook? How many of you don't, and can you tell the differance?

Has anyone tried marinating the brisket in buttermilk? Does it do any good? Hoe long? Rinse?

Jimbo, I use pretty much the same recipe for my brine as you except I also add a couple of tablsespoons of garlic powder and onion powder. For pork chops I substitute cheap apple juice for the water.

I brined the last butts I did, a couple of weeks ago. It was the first time and I was very pleased........... I will do it again. I also cut some slits into them to increase the exposure and bark. Will do that again, also.

Guys, I've been doing the "sand in the pan" for a while.... the bottom grill is definetly 15* or more hotter than the top grill..........

OK, I 've got two 3" thick, 5# certified angus, boneless chuck roasts. Will smoke tomorrow for a Sunday serving. Want to pull the meat... Going to use a mixture of Oak and Black Cherry. Will take to an internal temp of 165* and then foil. Will continue the cook till an internal temp of 195* then...

Morgan is right on..... Brine those birds. I always do for at least 6 - 8 hours. I cut back some on the salt because I also really like that McCormicks Montreal Chicken Seasoning.