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A few years ago my cooking partner and I were at a contest in Seattle and he was asked by a spectator when he saw our WSMs if we used the Minion method? My partner response was this is Minion and no he doesn't use it. The truth is I have been using a weed burner for a few years now. Jim

Dave I find that the difference between the top and bottom grate evens out as the cook progresses. I agree that the water pan does cause the outside wall of the WSM to be the warmest but if we were able to see the airflow I believe you would find it does not flow straight up the walls but move...

John It is about moving hot air and smoke, since your cooking on a vertical smoker the hot air is moving from below, that can dry out and char the lean side of the brisket when cooking fat side up. The idea of cooking fat side up is to baste or the moisture from fat would pass through the...

Doug Cook fat side down in a vertical smoker to protect the lean side from drying as the heat rises from below. If you take a select brisket to 200 internal the meat is starting to dry some and as it sets in the dry cooler the internal more than likely got into the 210 range which is too high...

Matt Your closing down the bottom vents too far if the the pit temps are dropping to 175. I use the slow steady climb of pit temp to produce smokering in the first few hours. Not checking pit temps in the first 3 hours is too long, once an hour with small adjustments to bottom vents will dial in...

160 internal is a good number. Jim

Tom Here are a couple of ideas, first the brisket was it a select or choice cut? Choice is a better brisket to start with. Second what is your pit temps, if I read right it sounds like you were in the 200 degree range. I would be cooking fat side down in the 235 to 250 range unless I was...

You can but I have not found it necessary. Cooked at 235 to 250 till it reaches 190 internal, wrap in foil and place in a dry cooler for 2 to 4 hours does the job. Jim

What is the size of the butts? What is your target pit temp and what is the weather like? Jim

You can also use a metal trash can, cut out the bottom and a rectangular hole in the side so you can get to the door of the WSM. They are light weight and the lid can be put on cocked so it will vent smoke and keep rain or smow off the cooker. The cost of the can is about the same or less than...

Curing agents are not a good choice to be used as a rub. Some agents used incorrectly can cause very serious health issues including death. I would never use a curing agent except as directed for the desired results. Jim

Shawn Thanks for the post, on must do list. When I first starting reading the recipe, your no salt was an interesting comment. Made since as I got into the recipe. Adding salt would take it over the top. Thanks again for posting. Jim PS Have friends from Montreal that have asked if I produce...

I have now used the new product and this what I have found. I start with less coals and have reduced the lower vent settings. It maintains temp but cooking times have are reduced. If you factor in less weight in each bag, the need for more coals for the same cooking times Kingsford does become...

Lee and Bobbie do a great job. They are among the best. Jim

Tim This cut is not a low and slow cut. I cook at 275 plus (leaving the roast whole) and take to an internal about 127 to 130 max. You are going to get bump in internal during the rest. Sirloin Tips don't have the connective tissue like brisket and the protein toughens up once you take it over...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm starting to think that rubbing my butts is detrimental to my final product. First of all they turn out black. Not burnt or covered in creasote, but black, and that...

You can get a smokering with an electric cooker by placing a charcoal briquet in with the wood you are using. Cleaning a pit is just plain a dirty job, LOL. Jim

Michael You cooked through falling off the bone to your final results, foil does make getting the results your wife wants easier a long with shorter cooking times. Jim

Big cuts can take long rubs, but in competition we get a few hours and you can make that work. Jim

Chris It is nice to see that someone is listening. This has to be a sign that there enough folks cooking low and slow to be of interest to Kingsford. Good sign. Jim