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Don't laugh, but I got those Ronco knifes you see on the infomercials. They set is good for just about anything and are really cheap at only $40.

I'm going to try it in the foil with beef stock and a red wine. It is strange. The cooker briefly got up to a lid temp of 280. I closed all the bottom vents and the top vent as much as I could with the thermometer in about 2 hours ago. The lid temp came down quickly to 260 and has been there...

Do you use white wine Kruger?

Well in that case I'll give it at least 2 hr then.

That could have been my problem the first time. I only let it rest for 30 min before cutting it. I'll try to give this one 1 hr.

Thanks for the tip Bryan. So wrapping the meat in foil will keep the moisture in? To be honest I don't know what the deal is with putting the bacon on it either. I just read it helps keep the meat moist. I assume that as the bacon cooks the fat from the bacon baste the brisket...

I just don't want it to dry out. The last brisket I did was a little dry. It was still good but I'd like to have it a bit more moist. I'm right by Lowell about 40 min out of Boston. Go Sox! Go Pats!

Well, my night has just begun. I squeezed the brisket in between the handles on the cooking grate. The middle must be sticking up eight inches or so right now.

I'm using water. I figure if I go to sleep at 1:00 and wake up at 6:30 I should be all set. I did a couple pork butts a couple weeks ago and that seemed to work well.

Again, will do. To start with, I'm using the Brisket - Wet Rub found in the cooking section of this website. People have written some very positive post about it so I figured I'll give it a shot. I doubled the recipe because the brisket was so large. I'm using the Minion Method with...

Will do. Thanks for the response.

The only brisket I could get was this 17 pounder. Should I really expect this monster to cook for up to 26 hours? If so, I'll need to start now.

I'd like to thank everyone for their suggestions and comments. I ended up going with the rub I described earlier. After six hours I applied some mustard and have been basting with apple juice from time to time. My questions relates to cooking time. I put the brisket on at 6:30AM and have...

Last Saturday I used the recipie found here: http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=4880069052&m=8380093152 It was the best turkey I've ever had. Very moist also.

Hi Doug, Thanks for the response. I was thinking about it, but it has Worcestershire sauce in it, and I'm really not a big fan of Worcestershire sauce. I think what I'm going to do is use the following rub, posted by Kevin Taylor: Yum-Yum Steak Seasoning 4 tablespoon(s) Salt 2...

After perfecting poultry on the WSM, I'm about to try a brisket. Does anyone have any good rub suggestions? I've read through a bunch of posts, but nothing really caught my eye. Thanks for any help. John