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Wouldn't a putty knife destroy the finish? Especially with a flat blade against a curved surface. I'm not really interested in spending hours scraping this down if I can avoid it. Any industrial strength chemicals that will dissolve that crap on contact and not damage the smoker? Oh, and I...

I had a slight accident doing a brisket yesterday that I didn't notice until today when it came time to clean up. I was using a foiled water pan (no water) on my 15 hour smoke and at some point the water pan came off its little ledge and brisket drippings fell onto the hot charcoal, through the...

This is the video that made it clear to me:

I struggled with this myself until I watched a bunch of videos, then it all made sense. Unroll two pieces of 18" wide pink butcher paper, each about 5 feet long. Overlap them by about a foot, so that the working width is about 24 inches give or take a bit. The starting ends of the paper...

I've always foodsavered left over ribs. I do 3 or 4 racks, we split one (just the wife and me) and save half-rack portions for winter suppers. Well, after the ribs were done our Food Saver machine conked out. I've got four 1/2-rack portions cooling down now, but how can I save them until our...

So re-heat at ~160 for only 15 minutes? Doesn't seem long enough for a bigger cut. I can see it for a pack of pulled pork. I usually like to straight from freezer to hot water, though, since sometimes we both decide last-minute that we don't want to cook on a particular evening.

Interesting. What temperature do you figure? About 170ish maybe? A single serving of brisket flat for me is typically about 2.5 to 3" wide, which I then slice up as I would when it was fresh out of holding after smoking. How should I then preserve these beef ribs? Slice them up into one-bone...

Yup, I do the same. After the fresh brisket dinner is over, I portion out a few chunks of leftover flat, each with just enough for one serving, unsliced, into a vac bag, and freeze. From a decent sized brisket that's usually about 4 or 5 meals worth. The bag-o-brisket comes out of the freezer...

Sealed bag into a pot of boiling water for about 20 minutes is my usual reheat process. Works great for pulled pork and half-racks of baby backs.

Hi all I'm not doing my First Brisket of the Season for Smoke Day, I rummaged in the freezer and found a Restaurant Depot double pack of 4-bone beef ribs from A While Ago. Since it's just going to be my wife and me this year, I'm in a bit of a quandry. Do I re-freeze the unused rack, or cook...

Post mortem. Pulled at 207 (Thermapen) with the probe entering somewhat easily, but it still felt a bit tight. I let it vent for about about 20 minutes in the air, then re-wrapped it and put it in the towel-stuffed cooler. Arrived at the party at 5pm, and it was ready for service somewhere...

Yes, I'm lifting the lid every 15 minutes to rotate the grate 90 degrees (clockwise each time), per the T-Roy Cooks and Harry Soo videos on YouTube. Following his process to the letter today. What I did differently was use butcher paper rather than foil, so maybe that's part of the problem?? I...

It still didn't set even after the 2 hour mark, when I went to wrap it. This cook is turning into yet another unmitigated disaster. It went on at 9:30am (400 degrees, no water pan), started spritzing at 10:45, and every 15 minutes afterwards as I rotated the grate 90 degrees. Took it off and...

OK, that's good news. I left it on for 2 hours, wrapped it but unfortunately a ton of the pepper/bark flaked off in the wrapping process. I was spritzing every 15 minutes after the first hour and a half (mixture of apple cider vinegar and water, 1:1 ratio). As I type this it's sitting on the...

Hi all, I'm doing a hot-and-fast brisket today. 12 pounds trimmed Prime from Costco, dalmatian-plus rub. After watching a ton of YouTube videos I decided to give T-Roy's process a try using my 2008 18" WSM. His process is no water pan for two hours, 400°F pit temp and turning the grate a quarter...

Thanks for the tip. So from the image, the first significant event was when my fire was going out. I refueled and wrapped in butcher paper, and dropped the target temp to 230. As the meat temp hit 203 according to the Flame Boss probe, I took it off the smoker, and opened up the butcher paper...

That makes sense in the post-mortem, but what do you think I could have done to prevent this, and why would it have happened so early? My usual process for brisket is start at 9 or 10pm, let it go overnight at about 250°F, and wrap around 8am. I usually get a dry flat (but never this bad) but...

Yup, fat cap left intact. It was a CAB Choice packer from Restaurant Despot. Might have been an ornery cow with no fat, I guess. I have been using pink butcher paper ever since Aaron Franklin's video series a few years ago and for the most part it's worked well to help speed up a long cook when...

More info: This morning I did an ice water/boiling water test on my probes. At room temperature water both the pit and meat probes were dead-on with my two calibrated ThermaPens. At Freezing, both probes were about 3 degrees above the ThermaPen. At a rolling boil, both were 4 degrees below the...

Hi all, First cook of the season turned out to be a shoe-leather disaster. 13.1# Angus (pre-trim weight), trimmed down to 11 lb, 12 oz. Mustard slather, salt, Coarse and cracked black pepper, a dash of cayenne, ancho, celery seed and espresso-grind coffee—my usual brisket rub—applied about an...