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I agree -- get rid of the water with the Guru. Second thing is that Jim Minion recommends cooking the brisket fat side down then rest fat side up. So far, fat side down has worked well for me. I also followed Jim's advice to put the bacon on the grate under the brisket and I threw a few...

If you have a wal-mart supercenter near you, you might check there for packers. At the supercenter in Beaufort they have packers occaisionally for $1.28. The sam's in charlotte is selling flats for about $3.

Adrian: Typical Butts This is what my boston butts look like.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill M.: but I'm looking for the "perfect" ribs and I haven't quite found them yet. </div></BLOCKQUOTE> Aren't we all looking for the Holy Grail? As...

I think my WSM is somewhat leaky, but even so, I close all the vents and it does go out. The real convenient thing is that I had handles put on my charcoal grate that keep the charcoal ring from falling off and stick up above the charcoal ring. Makes it REAL easy to take the ring and grate out...

AL -- The way that I read the labels, some of the poultry is "minimally" enhanced and some is a "more than minimally" enhanced. The birds (chickens and turkeys) were either fresh or "minimally" enhanced. Using various brines, within the recommended times, I have not had any over-salty problems.

Probably the reason that they sell wrapped packages in addition to cryovac is that some folks do not want to buy in the quantity in the cryovac. The wholesale stores may be attempting to keep their customers out of the grocery stores. Also some cuts like steaks and london broil come cryovaced...

Bill M: Go ahead and try a brisket. Do not let the reputed difficulty of working with briskets scare you off. Just follow Jim Minion's advice (cook with fat cap down; rest with fat cap up) and take you time. (So far I have smoked a few flats and they were Great! (good is good; bad is bad...

Dennis -- Don't worry. My first smoke was not real good; I suffered from the same temperature problems that you did. I think that a lot of us go through the same initial learning curve even though we tried to do our homework before hand. There is nothing like experience to "learn" us! I have...

Larry, WOW that looks good!

My first cook ribs were real hammy, but, you know what? We still ate them. Not so inedible that we gave them to the dogs.

Dennis -- Probably the worst that you will do is a tasty, edible learning experience. My first smoke strongly resembles yours and it was OK. (I spent the next several months with butts, turkeys, briskets, etc. but I have revisited BB and the results are wonderful.) Keep after it, you...

Brian -- Your link works fine! Good looking Q.

Only for the next cook and a half. I do at least 4 if I am going to do one. The butts (right after you snatch the bone out) freeze well with a foodsaver and come out great when reheated by boiling. The only reason that I have not done more is I just discovered the foodsaver trick with whole...

Thanks, Konrad. I will try the 30 second method of starting charcoal next time.

Cooked breakfast -- Omlet. Unusual because Mondays are normally a 5:30 a.m. departure for the rest of the week. Delayed departure today for a visitation at 1:00 p.m. Next time you hear from me I will be on the job in SC.

I also have used the turkey frier burner. One disadvantage is that the bottom in my ECC (el cheapo chimney) has about sagged off of the rivets due to the heat. May have to get a good chimney.

The freezing in marinade sort of came about from having to marinate in one place and cook the meat in another. The bride likes ginger; I am not sure what it would do to this marinade. Just might give it a try. (Still have one in the freezer that is already soaking so it will be a few weeks...

I do not think you need the bacon on top with a packer. All I have done so far is flats (because that is what was in Sam's at the time)

start with 6-8 cloves of garlic, 1 cup olive oil, 3/4 cup wostershire (sp?) sauce, 1/2 cup soy sauce, 1/4 cup lemon juice, 1/4 cup spicy brown mustard 1 Tbsp black pepper or more. Grind in some fresh ground if you have it Put it all in a food processor or blender and beat he** out of it...