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Since its a full packer, I'd separate the flat from the point, re-season the point and put it back into the smoker. Then I'd wrap the flat and put it back into the smoker till done.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Try loading the pepper mill with a 1:1 mix of black p-epper and coriander seed. What can you lose?? </div></BLOCKQUOTE> A good corned beef brisket (LOL)

Hold on there! Just because you smoke a corned beef brisket it does not make pastrami or mock pastrami! Smoked corned beef tastes like corned beef! To make pastrami requires you to soak the brisket and use other seasonings as Rich suggests. Thanks to Ray Lampe turning me on to smoking a...

Sounds like you use the Guru all the time. I use the Guru as an adverse weather condition go to tool otherwise my WSMs are naked. I swear the WSM works better without the Guru than with.

I have 2 of them bought about 2 years apart. The last one I bought was in Jan of this year. It is made of a lighter material than the first one and it has a hole in the top (not like the first one. Both of them work great but I wonder why they put a hole in the top of the new one. Could it be...

Ed, if your DigiQ can be set to 325 or 350 try it there. I have the pitminder and don't have to crisp up the skin at the end . The skin is already crispy.

You need a side with brisket? I guess that would depend on how you're serving it. In sammies I'd just go with chips and maybe some slaw. Plating it probably make some beans and a salad or baked potato and a veggie / salad.

Sometimes I add a little bourbon or jack to the mop.

As it was explained to me.. Sweating is similar to sauteing except it is done at a lower temp and done without carmelization (color change). It kinda concentrates the bite of the onion. Sauteing is done at a higher heat to get carmelization (color change). This is done to bring out the...

Check with the shipping company. All food has to be overnighted. I also believe a package containing dry ice can not be sealed tightly.

I use both. I generally put the smaller cut of meat on the bottom. When the top is done, I'll move the bottom to the top.

Jerry, you don't have to wrap ribs to get them falling off the bone. It just takes longer and more work spritzing them down every so often. Edmond, I believe it depends on your time frame. If you have 6 or 7 hours you can do them without foil. Don't forget to spritz with apple juice every so...

Ok, I have several cheap ones. All they do is grind a small flakes no than granules. Thanks for the answer.

Ok, Ok, I know I'm nuts for watching the FoodNetwork a lot but even on this board the phrase cracked pepper is driving me nuts. Why do Chefs & Cooks on the FoodNetwork say, "add cracked pepper", then reach for a peppermill and give it a few twists. Even on this board some people say add cracked...

The butts should be ok. Maybe get done a little faster because of the high temp. Butts are very forgiving in high heat.

I try to smoke my chicken between 325 - 350 degrees. It shouldn't take that long for leg quarters. Also I'd try to take the quarters up to 180 internal for falling off the bone.

I enjoy cooking. Now, the feeling I get when my food gets eaten up by others puts me on cloud nine. I recently made some chicken for a family get together. Everybody came over to my wife and told her the chicken was great. They wanted the recipe, yada, yada, yada. I loved it. Over 50 pieces of...

I had a Masterbuilt electric. It cooked great except for one flaw. I couldn't get it to smoke the meat. For what ever reason the heating elements wouldn't generate smoke from my chips. No smoke flavor and no smoke ring.

I don't know which post it was but, I believe it was Larry Wolfe that said he foiled 2 fire bricks and placed them in his water pan. I usually use the foil ball method. I'm starting to play with the Piedmont pan set up.

Foiling is a personal preference or a timing thing. If you have the time you could leave it get to temp in the smoker, remove, wrap in a double layer of foil and put it in a cooler. When you put it in a the cooler make sure you take up all the empty space with towels or crunched up paper. I've...