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Rick, if you can, get some Wolfe Rub Bold for the brisket. I tried it for the first time in a comp and got a 6th place call. Its good stuff. I can't wait till next year to try it in more comps. Most of the people I served brisket with Wolfe Rub Bold on it liked it and they told me that it...

Don't know about Christmas or Christmas eve yet. However, I'm cooking 12 to 15 pounds of pork butts for a work Christmas party. I'm thinking of making a traditional pulled pork butt and trying to do something different with the second. Maybe mojo pork?

If the wood has been dried and not rotted you could chunk it and use it. Try to eliminate the bark from you smoking wood. I use oak on brisket for smoking. I may add a hunk to the grill when I'm doing steaks or hamburger. Oak usually goes well with beef.

I'm wondering about the fat content of the butts. There may have been less fat inside the butts. You didn't mention if they were boneless or not. For me, I noticed that bigger butts cook faster than smaller ones and bone in seem faster than boneless. 6:15 pm to 2:30 am is a little over 8 hours...

I really don't think a 3 to 4 pound brisket will take 8 hours to cook. I've had 8 pound briskets finish in 7 hours at 250 lid temp. Since it would appear to be a well trimmed brisket try putting a few slices of bacon across the top when you start. It will help keep the brisket moist by basting...

I'd throw it out. If it doesn't make it to the freezer in 4 to 5 days I wouldn't trust it. The 14th to the 31st is way too much time in the "fridge".

If you want a better bark.. Foil at about 160, pull it out of the foil at 190 (save any liquid in the foil) and put it back in the smoker till 195. That should tighten up the bark for you. BUT, I hate to tell you, there are as many different ways of doing brisket as there are cooks. Listen to...

Maybe it's just me and my style of cooking but, it seems like it takes longer for smaller (by weight) briskets & butts. I've had a 12 pound bone in butt hit 193 in about 9 hours and a 5 pound take 13.5 hours. Both were cooked between 225 & 245 degrees. I aimed for 250 lid temp on both. The old...

I'm a Sam's member. I've been buying ribs from them. They have good ribs but every once in a while you a shiner rack in the pack.

I would try to do them indirect. I'd also cut them into 2 & 3 rib riblets. They would cook faster than a whole rack. The same tests for a whole rack for doneness.

My top vent is fully open but I have a thermometer stuck in one of the holes. You could probably say my top vent is 1/3 closed.

I follow Paul Kirks suggestion / method. I estimate the amount of cooking time on the brisket. Example: 10 hours - I start with the fat cap down for 5 hours then flip the fat cap up. With 5 hours estimated to finish I divide the time in half. At the 2.5 hour mark I flip the fat cap down. At the...

There are idiots and there are educated idiots. Just becuase they put out several books and have a following or TV program doesn't make them know it alls. Remember in the old, old, old, old, old days, the educated idiots taught the sun revolved around the earth. I respect Bobby Flays's cooking...

I went to a restaurant supply house. I got a box of 500 plastic gloves for about $3.50. They were cheaper than I expected.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keri C: Sad though it may be, I never had any takers. Poor old fella is just sitting back keeping the woodpile company at present. I'm sure his...

I use a combo of apple and cherry wood. The cherry seems to give the bird a nice color. I stay away from hickory or you will get a hammy taste. Depending on how much salt you have in your brine, and how long you leave it in, will give you a salty taste. Search this site for some good turkey brines.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim O'Neil: I have a place where I can get mine locally, but if I didn't http://www.cabelas.com/cabelas/en/templates/links/link....html&_requestid=7749...

This will give you an idea.. http://www.thesmokering.com/HowTo/weberribs/default.jsp

Butts are hard to figure. I just did an 8 pounder and a 6 pounder. If you use the rule of thump the 8 pounder should take 12 to 16 hours and the 6 pounder should take 9 to 12 hours, right? In reality the 8 pounder was done in 9 hours and the 6 pounder was done in 14.5 hours. Cooking temps was...

I was watching BBQ U today and he added butter, brown sugar and apple juice when he foiled his ribs.