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I'm confused here...If he wants BBQ sauce from start to finish, how can you apply it 1/2 way through or 2 hours before finish? Al

Even though they plug in, the polder probes don't work in the ET-73 because the sensing element (thermister)is different. Different millivolt output per degree. Al

Hi, With such a small fat cap and a high heat cook you might want to lay down a nice bed of thick sliced apple wood smoked bacon on the rack first. Just plop the brisket fat side down on top of the bacon and cook away. Al

Hi, Flats come out perfect using the "high heat" method. Basically cook @ 300°-325° till internal is 165° then wrap, with liquid if you like,and back on at the same temp. The most important part is to cook until tender not until a specific temp. Start checking around 2 hours after foiling by...

Kevin, I find that foiling with liquid seems to steam off some of the rub along with its flavor. What do you think? I just add a little rub back on before glazing. I usually use apple juice concentrate with a little water in the foil...the liquid that ends up in the foil makes a great addition...

I usually add a 50:50 blend of low sodium beef broth and BBQ sauce. Makes a sauce that is BBQ ambrosia!!! Al

Hi, I find that beef, regardless of the cut, require far less sugar. I use 50% less sugar in my beef rub than in my regular rub(pork, poultry,etc) Also, try adding more black and white pepper, granulated garlic and granulated onion. Al

I find that adding a little apple juice and some of the rub used to cook the pork, after pulling, adds much more flavor than injecting.

Kevin, Just curious, why do you not favor grate temps? I ask only because that's all I use. Al

I always measure temps at the grate level 'cause that's where the meat is. I found that the dome temp is way to unstable. Al

I'll just add this, when trying to compare two or more therms in the same location,vent,grate etc. it is paramount to ensure that the tips are as close to each other as possible. Close isn't good enough. I usually place them side by side and hold them together with a small piece of copper wire...

Wow! That's a lot of triming.

This!!!!!! or cilantro THIS

Hi, Check out this recipe it is one of the best for salmon. Cardogs Salmon Al

Dave, Very impressive collection in deed!! It is nice to see two of my Fork N' Halo sauces in the front row. Al

Can someone please tell me what part of this recipe is "brining"??? I can't seem to find any reference to a salt solution or even a coating of salt as in a dry brining process. It just looks like a recipe for cooking a brisket using a rub. What am I missing here?? Al

Hi, I'm confuse about your need for a 24 hour cook. The "cook" time for multiple butts is not very different than it is for 1. The only difference might be the time for the smoker to get up to temp. Al

They should be O.K. just use a rub without salt. Al

Have you checked the therm in boiling water to see if it's stable?? Al

That's more or less what I do. I should have explained regarding the layers of foil in the pan as well as the foil cover. Al