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Im currently in the middle of my first high heat brisket. At first all went well, starting with minon method and got temp up to 350ish. Temp stayed constant until probe temp read 160 which was 2 hours into the cook. I then took the brisket off to put into aluminum pan covered with foil. I put...

Just wondering what type of red wine did you use to pair with the brisket?

I plan on doing my first brisket on the WSM using high heat, but i'm not sure how to cook it. Most of the forum searches talk about 4hrs for a full packer. My flat is 7lbs. Should I plan for a 4 hour cook? Right now my plan is to use a simple rub, use minon method start with no water in the...

For my maiden voyage, I cooked 2 racks of BB ribs weighing 8.5 lbs. Used the 3-1-1 using 1.5 chimney and 20 lit kingsford competition and water. Lid temp never got above 250, but ribs turned out a little dry and were falling off the bone. Next time I'll foil for 45 min and finish for 30 min...

Ok, I think it does say loin back ribs on the package. I was under the impression that there were only baby backs or spares. Are loin ribs a 3rd type or is it just a different cut?? Now Im really confused.

No, I've bought these before, one rack per package and they were baby backs. The spares were next to it. You mentioned fat to meat ratio as a possible reason for using smaller ribs. I didnt think of that. Any other reasons out there??

When looking at some of the recipies on this site i.e. BRITU. They mention that the rack of ribs should weigh about 2 lbs. Today at a Walmart Super Store, I saw a Tyson brand cryo packaged baby back rib that weighed 5.1 lbs. (One rack in package). Now, wouldn't I want the biggest rack I can...

You could always lay one rack flat and use 4 bamboo skewers to prop up the other two racks one on each side of the flat rack in a kind of "a" frame. /_\ This way all the racks are on the top grate which just makes for an easier cook.

I guess the link did work. Just click on it and forget the cut/paste.

Here's a URL that someone posted the other day. http://www.thepickledpig.com/f...etition-chicken.html Just copy it and paste it in your browser. I dont know how to make those quick links. Very good and lengthy article with pics on comp chicken.

Thanks for the offer, but I prefer to buy it new. So whats your opinon on the SS door??? Does it fit better???

Im looking to purchase the 18 and maybe get that stainless steel door that some people were talking about, but I'll wait and see how the original door fits.

Hey Jim. Thanks for the response. Im in the Elkhorn / Lake Geneva Area. I have an old Gourmet Charcoal Brinkmann and Im hoping to be able to use the handle brackets from that and the weber handle grips, If not I'll just use the brinkmann handles as they are. Im just weeks away from ordering...

Ribs look great!!. I saw in your pics that the water bowl was foiled. Did you have water in the bowl or just foil to catch drippings??

Does anyone know if the plastic handle grips that you can order from Weber will fit on the metal Brinkmann handel brackets?? I know I would have to drill a center hole in the Brinkmann bracket to attach the weber grips, but Im wondering if I would have to trim the inner grip to fit the 4 inch...