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Not to worry Brandon: it happens to all the guys! Seriously, when you experiment you are pushing the edge of the envelope. Didn't turn out? Meh, move on and keep soldierin'.

Let's talk cost. Once you get over any initial investments you have to make (screen, stone, scale...), what is the food cost per pizza based on what you are seeing? I realize this depends on size of pizza and toppings used. I would think that if you buy smart and use the ingredients regularly...

To quote Judge Schmails in "Caddyshack": Well... we're waiting!!!

Mike, I think you'll enjoy trying a high heat brisket cook. My last 2 have used that method, and those 2 briskets are easily my most successful yet.

On the only HH brisket cook I've done (which turned out GREAT), I did just that: fat side down to start, flipped it over at the foil.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: In my house a 4 1/2 lb. brisket wouldn't yield any leftovers! Al </div></BLOCKQUOTE> True dat!

How did you get all that juice? Did you put the briskie in a pan then cover it with foil to rest before slicing? That is some great **** in this post!

John, I don't have a WSM (yet), but I understand not wanting to "deal" with a full packer for your first brisket. You can usually find trimmed packers that are a little less cumbersome. I did one last weekend, at 6.5 pounds. Lots of folks get excellent results with flats, so don't get talked...

Good luck on your cook! I'd do whatever it takes to make sure you don't get temps under 275 for any length of time. Just as an FYI, I did my first high-heat cook just this past weekend. A 6.5 lb. trimmed brisket, kept it at 300 or higher almost the whole time. Total cooking time: 4 hours, 45...

For a great BBQ experience, it's hard to beat Goode Company (Jim Goode has smoked food for heads of state), either the I-10 or Kirby Dr. location. Great brisket, sausage, turkey, all the sides are great and of course you have to have the jalapeno cheese bread. Save a little room for the...

Please tell me about your "finishing sauce" concepts. Your ways confuse and frighten me (think, Unfrozen Caveman Lawyer from SNL).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B: Finally, always know that your taste buds won't be 100% after smoking. I find that the day after i'm always amazed at how much better my Q...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott H.: Some on here would argue that my brisket might be overdone, but when I can pick up a slice of it and pull it in half effortlessly, I'm happy...

Have only done them whole, personally. When I did them over the weekend, due to the large size of the jalapenos I'd picked up, I sliced off the stem end, and used a narrow knife to cut/scoop out without cutting the pepper length-wise. Made it much easier to stuff and wrap. Only issue is that...

Great info, and timely! While I don't (yet!) have a WSM, currently struggling with a modded ECB, I did a flat on Saturday, and while it was pretty good was just too dry. While I did have some temp spikes, mine was pretty much low 'n slow. Someone else on a different board also recommended the...

Which book? I see two on amazon. I'm assuming both are good, but wondering which one you refer to.