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Hi all, About to do another packer Friday night on my 18" WSM. This one's about 15 pounds before trimming, with a long, skinny flat and not a lot of marbling. They didn't have any thick-flat packers when I went shopping, unfortunately. My nemesis in brisket has always been dry flats, especially...

I like Butcher's rubs for ribs: I do a one-two combo of their honey rub and their premium rub. For butts, I'll use Jane's and for brisket I'll go with salt, pepper and some ancho.

If I'm only cooking one butt or brisket I can easily get 14 or 15 hours from a heaping ring of charcoal in my old 18" WSM with coals left over. However, I generally prefer to use Comp K rather than KBB since the ash is finer and it won't choke off the fire like the thick KBB ash will tend to do...

Saw this on Pitmasters last night--in the wrap, they added what looked like about 2 cups of Coke (full-strength "Red Coke"). I've generally used beef broth at this stage of the cook and my results are pretty good, but I'd never thought of Coke. Any success stories with this? Or failures, for...

Makes sense, though I prefer to use two hands on the chimney. I've got a cook comin' up next week so I'll give that a shot.

I like the idea of some kind of metal pan and a grill mat. I have a round grill mat under the WSM but it's not big enough for anything else. I think I'll get a larger square grill mat, put a few pavers on top of it on the side closest to the smoker and just be very careful to not have any Trex...

I have the Weber chimney. That's what drops the lit coals and cinders, unfortunately. No way I'm bringing a weed burner (a.k.a. flamethrower) within 10 feet of a deck that cost more than my first house.

I believe you're right, but I'm surprised at the same time. I was under the impression that at 275 it should be roughly an hour a pound for an average consistency butt, so 9 hours, I figured, should have been enough. And there were times I was between 280 and 285, too, although not for too long...

That's very interesting. I had no idea that finish temp depended upon cook temp. I've only been smoking since 2008 but that's a new one for me. I was always under the impression that 198-205ish was the sweet spot, and like I said, I go by tenderness rather than temp, but until this cook, tender...

That's exactly the situation. I always Minion start.

The problem is actually the transfer of the hot coals. I can easily heat them up on my gasser's side burner, but I always find hot bits fall down from the chimney during it's 2-foot move from the gasser to the WSM. I'm thinking of more grill mats between the gasser and the WSM, and maybe a...

Hi all, So, last year we finally replaced our 30 year old deck with a gorgeous composite Trex deck. On my first smoke a briquette fell out of my starter chimney and briefly landed on the Trex melting the top slightly. It wasn't in a conspicuous place and some touch-up paint made it a little...

It was from the supermarket where I usually get my butts. It didn't have the fat striations that I'm used to but I didn't think it would be a big deal. I didn't notice any connective tissue. It did pull, but with a lot more effort than usual. I usually don't eat my Q with sauce, but I definitely...

Well that's just it -- it didn't really stall all that much on the way up like it normally does. It was a nice steady rise. It did slow down a bit in the 160s but only for about an hour. Very atypical. Grate temps were 265 to 285, but for most of the smoke it was 270 to 275, solid, on my ET-733...

So I didn't think it was really possible to mess up a pork butt. I've done dozens of them in the past 6 years of smoking, all of them very tasty and fall-apart good. On Saturday I wanted to do one without doing the full 14+ hour overnight cook that I usually do for pulled pork. I started off...

The curse of trying to find a packer brisket in Canada continues, I see! I scoured Toronto this time last year and was sold a $72 hunk of something in cryo that sure as hell wasn't a brisket. To this day I don't know what it was, but other than a long fat cap, it had no fat anywhere on the...

You could just use beef broth with natural seasonings if you wanted; I didn't notice any bad flavours from it and the end product was super tender. Not just that but how often would you be serving it? 6 ounces (volume) of injection in a 15 pound brisket, spread out over how many diners, for how...

Thanks, Ryan. Yes, there are many different opinions and processes; I can only state with any confidence that the foil pan and beef broth, plus the 4 hour rest, were the things I changed up from my usual process that resulted in JigglyGoodness™. Whether it was just one of them or all of them...

BTW, this time I changed up a couple of things. First was an injection. I used Butcher's brisket injection as directed. The second was instead of using canola oil to coat the meat pre-cook I went back to a mustard slather. While spices are in fact oil-soluble, I couldn't really get any kind of...

OK, a followup from all the replies here back in July. I had a good party of about 25 guests over last weekend, and I did two butts and a 15 pound packer. Butts on the bottom grate, brisket on the top, draped over foiled bricks to fit on the 18" WSM. Despite some Stoker problems, I held about...