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Hire someone to manage the cook at night

Interesting. I hadn't thought to look at that. Good point. That should definitely help. I pretty much just let the knife do the work, and it seems I found the separation point pretty well. So now just on to trying to get the cook itself to get better.

I see. Thanks for that assurement. Just didn't know how to interpret what I had. I guess I did the right thing then. Just ran against what I *THOUGHT* I knew about briskets. Thanks.

Did my third brisket cook this weekend. I couldn't figure out the point. The first two cooks were fairly simple to identify the flat from the point, but I just couldn't figure it out this time. Previously, the point was on top of the flat and to the side so to speak. Big fat strip between...

A neighbor lady asked me if I could smoke her some ribs. I said I'd love to. So she comes back with ribs that she had the butcher cut into individual ribs. Maybe two bones each at most. LOL Is this going to change the way it cooks? I would think maybe it will cook faster. Going to be more...

I thought I was being wise on my second brisket cook, by using a pan. Well, as common sense would indicate, it collected all the drippings up, and ruined my bark completely. I stay away from pans now.

Is the primary purpose to infuse flavor or to create juciness/tenderness? I am sure there is carryover, but what does it accomplish, primarily?

Would the "Kraft Paper" from staples work? It is available in store for significantly cheaper. there is no gloss or shine to it. Its less than $7. Workable?

thanks! good site

i searched there was unsure of the best kind/brand to buy.

Any help. Yes I am jumping on the Aaron Franklin Bandwagon...make room for me :)

yes, thanks fellas!

So it helps with the time, but not as significantly as foil?

Does the Butcher paper serve the same purpose as the foil? Does the Butcher paper increase the temperature inside, and help cook faster? Or does it merely protect it from more smoke? Does the Butcher paper take off any of the time? If it can keep better bark, while still helping to retain...

I have a very short window next Sunday to do some cooking, between church and Superbowl party. I was thinking about doing wings/fatties for my contribution to the party. 1) I have never done wings before on the smoker, so this will be a first. I was thinking that at 300 it might take 2 hours...

With no chimney accessible, what's the best way to start up your BBQ?

Why not just pull the skin BEFORE the smoke, and rub the chicken itself. Flavor on the chicken, no rubbery skin to mess with.

Thanks for the math!

A filled up 18.5 is about how much in the 22.5? Maybe 3/4?

For real Paul???