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KC Masterpiece original with a bit of honey and a small touch of dark amber maple syrup for ribs and pulled pr0k. Nothing for Brisket. SBR is OK, but the wife and I just prefer KC original.

I'd given up any and all hope of finding decent restaurant barbecue in this part of the country until I tried Hill Country. This is beef barbecue at its very best. The brisket is utterly superb, ribs are big'n'beefy, the sides are great and the atmosphere is wonderful. It was modeled after...

I ate there after attending a ham radio swap meet on a Sunday afternoon last July. I went in with a big appetite and left thoroughly disappointed. It was blatantly obvious that the brisket was reheated leftovers from the previous night. Not no way not no how that was fresh brisky--or if it was...

I would have to agree. I live about a mile away from Hog Wild. Dave (the owner) is a KCBS competitor and has done well for himself in pork and ribs but what he serves up to the customers is a little disappointing. Ribs were good but the flavours were, how can I say it, somewhat muted; not bold...

Long Pig. Saving the braaaaaains for the Zombie Apocalypse to follow.

OK, I found the Access Door hack on the old site.

In my case I needed the short cook time. I prefer the thick, peppery bark and will default to L&S, but it's really good to know that very decent results are possible within just 4 hours.

Today I finally achieved some success with a HH brisket. I got to R.D. at 1:00, home at 1:30, had the 18" WSM fired and ready by 2:00 and the 11 pounder oiled, rubbed and on the grate at 2:15. Went minion with a full chimney, about 3 or 4 chunks of apple and another 3 or 4 chunks of hickory. I...

For the once-a-year that we do meat-a-palooza it doesn't make sense for me to mod the smoker or anything else of that nature. Usually it's just me and my wife. Occasionally we'll have a third person over. I only ever foil when doing ribs, which I do without the ATC. My big cooks are all...

I think I'm tending to go along with Gary's explanation. That makes the most sense to me, although the humidity is also a question mark. I rarely cook (or do much of anything else outside) when it's that goopy so I have no experience one way or the other. I only know that when it's a 90%...

I used about 15 lit (give or take a few) and my pit probe was 1.5" off the grate, about an inch or so beside the point. The charcoal ring was heaped up and there were about 8 chunks of hardwood in there. There were only two factors different in this smoke from others. Usually I'm doing one...

Nothing but foil and air in the water pan (and juices). After a 3-hour interruption (and an unexpected torrential downpour) the meat's back on and the smoker is holding at 250. Still in plateau but that's OK. The mass hordes will have to wait a couple of hours for the vittles ;)

Hey all, Had something "unique" happen to me earlier today. I put between 45 and 50 pounds of meat (3 butts and an überbrisket) on my 18" WSM. The charcoal ring was full to overflowing with CompK and a Minion start done with a handful of briquettes. Temps were set on the Stoker to 250 and I...

Things took a strange turn. My wife woke me up 8-1/2 hours into the cook. My fire went out. In emergency rescue mode and refiring from cold now with meat in the oven. More to come in an other thread.

Yeah, I think I'm going to do 'em all together at 250. Ironically, I'm doing this with help of three friends down from Toronto! We're getting about 35-40, most of whom have big appetites, plus I like to have a pound or two of PP frozen for my lunches and for them to bring back to friends from TO...

Hey all, I'm going to start a long smoke later tonight, for a party tomorrow afternoon. I have one 15 pound (left-handed:cool:) Angus brisket and three 8-lb butts, which I intend to cook on my old 18" WSM. I'll be using CompK and a Stoker. I'm wondering what I should be using for times. The goal...

I cook whole packers regularly and I'm just starting to get half-decently good at 'em. I prefer low-and-slow myself and, like others here suggest, I cook it until probe-tender in the thickest part of the flat. I take it off and wrap it in foil for about an hour or so, inside a cooler. It's ready...

Oh, I like that idea. What I wound up doing was putting the foiled butt into a 250* oven for about 3 hours, got the internal up to 185 or so and it pulled OK. Very dry (I didn't see the bit about using juice/beer/etc until after I'd done it last night). It's sitting in a couple of tupperware...

So Murphy struck today. I did two overnight butts for a party in South Jersey today. I pulled the first one and left the second one whole, wrapped everything in foil and headed off to the party...only to get stuck in a horrendous traffic jam on the Turnpike. By the time I got where I was going...

I generally like Comp K for long overnighters, but I use good ol' garden variety Blue K for shorter or hot smokes. I loaded up a ring of Comp K in my 18" WSM for an overnight brisket a few weeks back, connected the Stoker and it lasted 14 hours without a hiccup, and I still had about a third of...