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My best results have been to cut the slabs in 1/3s, wrap them in foil and reheat on the grill. I have even done this the next day (or 2 days after) with great results.

I second Apple and Pecan...if you can ever get your hands on some Maple Chunks, then go for those...I love a combo of Maple and Apple. Or even smaller chuncks of Maple,Pecan and Apple. I'm all out of Maple and I really miss it!

Doing some ABT's to take to a party Friday night, also doing 6 racks of ribs to take to friends house on New Year's day. I guess I'm ending the year right rather than starting it off right. Oh well.

I got a 12" Forschner granton slicer, a 22 piece knife set, a bbq tool set, and 21 inch tongs (so I can pick up and turn a full slab of ribs!) Forget Santa, thanks and love to my wife!

After I cubed them, I put them back on for another 1 1/2 - 2 hours. Like I said, it was about 30-45 mins too long. They taste good, but just a tad on the dry side.

S Mitchell- I kept temps between 235-250...took it off at 183 degrees internal temp (about 10 hours) and separated the flat and the point. I added some rub to the flat (where the point was removed from) and put it back on the smoker. I then cubed the point meat, added some rub, then put it on...

Thanks guys, Yep pull apart even at the thickness of the slices. Barret-Go do one. I have been smoking meat for 4-5 years now, and was always scared to do brisket due to the horror stories that I had heard, but after my third one this year I'm hooked!

Well I tried Brisket for the third time this past weekend. The flat was the best one yet...by far! The burnt ends were probably on the smoker about 30-45 mins too long as they were somewhat dry...not horrible, but a little bit. I'm going to try to post some pics...this is my first time...

Question about burnt ends...Here are the details of the cook, I had a 11 lb brisket that I smoked at about 240-250 for 12 hours...until 194 internal temp. I pulled and separated the point and flat, then cubed the point, put in a pan, and hit with more rub. I put in back on the smoker for...

So would you seperate the point and flat at any time during cooking (if so at what temp would you do that), or would you wait until it is done cooking?

Sorry no pics...at least not after it was pulled...yep that is right pulled. I was hoping for sliced flat pieces and cubed burnt ends...I did get the burnt ends to cube (kind of), but the flat fell apart when trying to cut. The flat turned out a bit dry (not bad though, but that is to be...

J- yep you are right, only a therm that beeps. It was on for a total of 12 hours. Probe went through like butter, but I guess that is expected at 211 degrees. And no, I never foiled to continue to cook, just foiled to hold/rest in the cooler.

Well either my Maverick didn't wake me up or I turned it off in my sleep (probably what happened), but I woke up to a brisket that was 211 and a WSM at 292. Ouch! So I went down and removed the brisket and let it rest on the counter for about 25-30 mins, then I wrapped tightly in foil and put...

So if you are going to go with higher temps, how much migher? 250, 275? I'm doing my first brisket, and it will also be my first overnight cook as well. It is a 13.33 (before cutting the fat, probably about 11-12 lber now). I'm planning on starting around 7:00-7:30pm for a 12:00pm lunch the...

Trying my first brisket...a 13 lb packer, and 6 racks of St. Louis style ribs.

They look great, another trick if you want to cut back on some of the heat is to add some honey to the cream cheese mixture. Also, try them with some pulled pork in the mixture (if you don't have time to doe a pork shoulder prior to the ABT's you can chop up some lil'smokies...this will give...

Hey Dan, would you be willing to part with the Creole Garlic Ranch recipe?

I know everyone likes to do things ourselves, but you can always order some smoked salt from spicebarn.com. They have a lot of great spices and they ship out next day. Also, you can buy in bulk and the prices are very reasonable.

I never used to trim my butts, but after trying it once I will never go back. It has no affect on the moisture in the meat and by trimming the meat...especially the fat cap you greatly increase the amount of bark that you get, which is the best part!

I went there with the family today and boy was I disappointed. The pulled chicken was dry, the spare ribs were bland, the pulled pork was good but not great, the sides weren't very good and the sauce was overly potent (which they smothered everything in the sauce, probably due to the lack of...