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Tom, since you mentioned Harry Soo... Wrap the brisket when the bark is set and the color is to your liking... ie, no specific temperature.

Thanks Joan !!! Those mountains in the background have a special place in my heart. In a couple of months, it will be 50 years since I proposed to my better half on top of a mountain on the West side of that range.

It was mostly directed at those who don't compete... Personally I have no preferences when judging. That's all ??? 125 teams ;) NO PRESSURE !!!

Great choice !!! I cringe when people just pull them. They know not what they're missing !!!

Chuck... We moved to Anaheim in 1956, year after park opened. Was a D-Land Cast Member. 1968-1977 ( with college and US Navy in there too ) Our Cub Scout pack was supported by Walt himself. Meetings were at Walt Disney Elementary School. My Mom was a substitute teacher at that school. My...

Congratulations on the successful X-Country and on the soon to be last day of employment ! But I do have a question, what is a Disneyland snob ? They would have to pay me to go there... ;)

Great prep-sizing & orientation technic, rather than post cook ! I wonder, do you cook with the brisket tray (for lack of a better word) or traditional without ?

Hi Brian, Short answer is no. I just don't do long cooks at low temperature. Other than bacon, my lowest temperature is in the 250 - 275 range. Mostly 275. I don't remember what temperature I used to use when first started cooking BBQ (mid-late 1970s).

I use the snake method in my 22.5" WSM when smoking Bacon ! Remembering that the number of LIT coals determines the HEAT range, the snake is perfect for low temperatures.

Misha.... Charcoal manufacturer is not the problem. How you are running the WSM is. There is a reason successful Pitmaster are called what they are, rather than being called Cookmasters !

Happy Birthday Kemper !

Water in the pan can throw you a curve ball. Mounds of energy wasted just heating up that water. Before changing charcoal or anything else, I suggest you first just go with an foiled, empty pan and see what happens ! (note: you will probably need to close those vents down alot more than...

Did you use water in the pan ?

Excellent cook, Gary ! Would love to have tried that brisket !!!

Somewhat off topic... :rolleyes: The talk of the SodaStream has me wondering how many, if any, fellow TVWBB members follow Big Clive on YouTube.

Hi Rebecca, The only meat I have not tried is the smoked Turkey. But I understand it is Excellent. Not on the menu are the Beef Ribs and Pastrami, which they offer individually on alternating Saturdays. As far as a favorite, nope... I'm a main course type of person ;) so the sides...

Welcome to TVWBB family !!! You may be using them already, but incase you haven't... There's an excellent source of all things BBQ, especially smoking wood, located really near you. The folks at The Woodshed OC are great at what they do. They're found just South of the Orange Police...

Looks to be a 'local' team I didn't know existed, since I stopped judging back in early 2020. Overall - 29th place out of 34 teams. I'll contact you later Donna.

Cherry is excellent for Ribs ! Imparts a great Mahogany color.

David.... Wishing you Excellent Eats in Lodi !!! Saturday is the KCBS Masters Series. I wonder if the KCBS Backyard is Friday ? Either way, you have an Excellent Promoter ( Ben )and Excellent KCBS Reps ( Julie and Ian ) ! Enjoy it !