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Phil I would be very careful in not overcooking it since it is leaner and could come out dry. I would take it out at 155 deg. internal instead and let it rest for 20-30 minutes.

You can cook the duck in a regular oven too at 325-300 degrees. I like to get the WSM about as hot. It should take about an hour and a half at this temp to get the breast to 160 deg. Let me know if you try it.

I threw it wrapped in foil in the kettle for about 1 hour to 1.5 hours until the internal was 180. I dont know hot it was in the kettle was but my guess would be at least 300-350 deg. maybe more.

I went to my butcher and he cut me a 16 lb packer brisket in half with the point and some of the flat. It had about 1/2-3/4 inch of a fat cap all around and the entire brisket was quite thick. I used my home made rub and put it on the WSM fat side DOWN.... I started it at 9PM minion method...

Rita could you share the details of your cook? How big were your ribs? Temperature and time. etc? Thanks in advance.

Jim do you notice a difference if you foil them up in the cooler at 180 or 190?

Sean I did some ribs yesterday and dpending on if you want the tips early or late is when you should put them on. I put them on in the beginning and they only took 2 hours for the strips and 2.5 for the tips. Your times may vary but I have foound that overdoing them does them no justice. How...

How many of you mop? I usually do it when I don't foil which I hardly do anyway. I use the half/half/half Kirk method. I dont mop butts but I know many that do. What are your opinions on mopping?

Nick what part of LI? I lived there many moons ago in Copiague and NO ONE even knew what BBQ was! Is it still the same way where everyone only grills?

My guess is that you got a bad piece of meat, it happens.... Take it back where you got it and give it another go. I have never had a nice leg of lamb taste like mutton.....

Rita is it great to see that you are around again! I have made the brisket finishing it in the oven and it came out great at 205 degrees internal. That being said, all briskets are not the same. I would poke it starting at 180 and if it goes in easily then take it out of the oven foil it for...

Susan you will not find a crispier skin on a duck after doing this method.

Rick glad you enjoyed the recipe. I actually pull them at about 155-160 too in the breast. Did you follow the rest of the recipe with these ingredients? 2 tablespoons ground white pepper 2 tablespoons ground cinnamon 2 tablespoons ground ginger 1/2 cup packed light...

I would suggest that you get a whole brisket and not a flat as they are more forgiving. Cook it until 180-185 or until a fork goes in easily. Wrap in foil and put in a cooler for at least an hour. Enjoy.

I noticed that you are from San Diego. Steve Hilmer and I get together for some outdoor BBQs with other San Diegans. Everyone chips in with side dishes and we meet at local parks. Perhaps we can do an iron chef BBQ battle between you, Steve and I? Email me if you want to know when we will have...

I did an overnighter on Memorial Day. 9 lb brisket dry rubbed it just before putting it in the smoker on the top rack with the minion method. It reached its perfect temp of 225 deg. at about 10PM Sunday night and I then opened up the vents slightly more so that all were three were half opened...

Can anyone tell me if there is a difference between wrapping the foil very tightly with no air leaks versus loosely with maybe an air hole at the top to let steam out? I think there may be some valid differences but I have never tried this.......

Nobody??

What are some methods of loose vs tight? I would think that a loose method that is open on top would act like braising. What are the differences in texture and also tenderizing?

I will be right over to show you how to do it!