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Now that I think about it, this time around I tried soaking the brisket after the cure for a couple of hours. Maybe it saturated the meat and that's part of the reason for the early and prolonged stall as well as the lower temp. Still, I'm at nearly 15 hours to smoke a 4 lb flat and I'm...

Hi probes are dead on. Bob, It's dark here but from my flashlight I didn't notice anything unusual. That said, it's a fully (dry) cured pastrami so don't know whether it would be a good indicator. The curing process draws moisture out. Well... never figured this was going to be an...

Hey guys. I'm using my trusty CyberQ Wifi Probes. I trust them. Looks like this is going to be a much longer cook than I planned. 6 hours and I'm only up to 153. Since it's pastrami I wnat to keep it at the low end of the scale. I'll add some fuel in an hour and cross check with...

Hey there. So has anybody ever seen a brisket stall in the 140s? Thought I'd do some pastrami this weekend. Making it from a 4 lb flat. About 4 hours into the cook at 225 I've moved up a grand total of 1* in the last hour. I've had some stubborn flats before but don't think I've ever...

9643 Kaumualii Highway Waimea, Kauai, HI Folks the last thing I ever expected when I was driving out to Waimea Canyon on Kauai last month was to find some really fantastic BBQ --- at a place advertising itself as a Taco place no less! [No I'm not being paid to advertise for this place.]...

Just did one of these. As a general rule they cooked as if they were two separate pieces of meat. One thing to note. If you put them in the pit cold straight from the fridge you now have double the amount of meat at 38* or thereabouts. Will take the pit a little longer to get back...

I'd go smoker as well. Like Tony says 2-2-1. And keep the seasonings simple. (Horseradish can be pretty nice with it though.) Personally I like cherry as smoke wood for my beef ribs. Sweet spot (pun intended) between hickory and oak.

Thanks. There's the answer. Have been meaning to make pastrami for almost 2 years now and never get around to it. Great idea.

Hi. Just remembered the link below I think you'll find really helpful. It's a very well written article on the CyberQ Wifi over on NakedWhiz. The network connectivity setup process is on page 4. Steph, you can ignore the section about IP redirection (the more complex part) if you don't...

Hi. 1. You can use more than one grommet per pit. 2. Using a wireless probe helps you avoid opening the lid when you need to check the temp. 3. There's practically no physical assembly with the CyberQ Wifi. Where I suspect you might need help would be with things like getting it to...

Know what? Now that I think about it. There's no reason why I couldn't stuff the breast cavity with the ice bag and let it rest that way in the fridge. My ice is around 0* I should still get the temperature differential I'm looking for white/dark and I'd still be well within safe food...

Hi Steph, I've been using one form or another of Guru over the last 7 or 8 years. Since I really like to cook briskets (big ones) I'm a big fan of ATCs. Consistency aside. It's much more pleasant for me to cook now. I can actually get some sleep when I'm using one. That said if I...

Amen to that brother. So please allow me to clarify. When I pull the bird from the fridge (38*F) and let it rest with a bag of ice in the breast cavity. I never leave it for more than 30 minutes. That's enough. This goes whether I'm doing a 1 1/4 lb chicken or a 20lb turkey.

Honestly only sounds complex. Have been fooling around with this technique recently. What it boils down to is loosening the skin, treating skin with salt and baking powder, resting in the fridge to dehydrate a bit, and pricking the skin so moisure can escape. I've had very good results...

Sorry. I wasn't clear what I'm trying to do. Instead of taking a packer, cooking it, separating the point and then finishing the point to make the burnt ends........ I meant to start with the point section only. No flat.

Hi. Need to take an appetizer to a dinner in about 2 weeks. Thinking burnt ends would be nice. Rather than cook two whole briskets has anybody tried doing just the point sections? I have a butcher who will sell me just a flat or just a point..... Can't think of a reason why it...

Been playing with this. Think I'm getting close to nailing it. Here's what I've been doing. (I like really crisp skin.) Cut 4 slits down each side of backbone. Using skewer or fork poke holes through skin along areas of fat pockets. Loosen skin on breast and around drumsticks and...

All good advice. Am going to try it with a 14". Yesterday was to be a mixed cook. Ribs 250 to 275. Pull ribs. Pull saucer - replace with pan. Do Chix. More I think about this the more I'm thinking the culprit was the lack of airflow between the saucer and the walls of the WSM...

I dunno..... Two, maybe 3 weeks ago I was able to hold about 375 all vents open dry pan. Today, with the saucer out, all vents open and the pit door cracked I was able to get up to 425. Maybe the saucer was blocking airflow. Will go and look for a 14". I'm certain going Minion...

So... For reference sake I'm used to cooking brisket about 225*. Use a Guru, Dry Foiled Pan, and most often lump. As a rule I'm generally fighting to keep the pit temps down and fighting spikes. Today was a completely different story. Today I was doing chicken and ribs and figured what...