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Mike..... THAT'S the spirit!! I like the idea of apple butter! Maybe try that rub I listed in that post. Let us know!

Bob.... Jason just did some testing this past weekend and he concluded that he noticed a distinct difference with the mustard ribs. Check out his thread...not sure where it is but it is on here somewhere.

John...... Sounds like you have a pretty good hate for mustard. LOL Realize that once the meat is cooked there is absolutely NO taste of mustard to the meat...NONE, NADA, ZIP! So, in light of that, it really shouldn't bother you. Now, if you hate it enough that the thought of buying it is...

Paul..... I use the MM method for lighting. I have to stack the lump as far to one side as I can. It ain't easy and quite honestly I have never bothered measuring the actual temp. I'm sure it could be higher than 300?. I rotate and flip the meat quite a bit....makes for a good show...PLUS...

Hi, Tom! Here is the theory of fat side up and down..... Fat side up.....as the fat renders, gravity pulls it down and it keeps the meat moist. Fat side up....the brisket will simmer itself in its own fat. Used to be everybody did them fat side up. Nowadays more and more cooks are startinh...

Bryan..... Some day I will re-share my story of how I burned down a brand new Drs. office...with 20 hour old coals!

Steve.... NO idea as I use only 1 brand...Royal Oak. It is the only stuff that is available and inexpensive. I haven't noticed any change from bag to bag...but I also believe that smoke is smoke...with a few exceptions.

Paul..... Do exactly what Jerry did....start closing those vents early! I would not advise closing the top vent while the smoke is still coming out strong. But, you should have only about 45 minutes of heavy smoke, then it will settle down. It may take you that long to get up to temp anyway...

Bill..... The last couple of years I have used Mary's Cherry Rub....it has a pretty intense cherry flavor and along with a cherry juice mop turns out very good. Before that I used an apple rub that I got from the Apple City Smokers........ Apple City Ribs Rub 1/4 cup Brown sugar 4...

Jim... No. Never used it. I do rinse in water after taking them out of the cryo. What I DO use is a closely guarded secret....NEVER to be revealed......EVER! OK, OK...since we're all friends around here. Actually, I think I explained this one a couple years ago on here. I use a flavored...

Steve.... I quit adding smoke wood to chickens/turkeys a couple of years ago. One reason is my family is not real crazy about smoked poultry but they don't mind the lump flavor. Another reason, I saw more and more comp cooks using strictly charcoal or lump with no added smoke wood. I figure...

I don't know about that, Jason! I see every comp cooker rubbing their ribs the night before. I have done it for years and never had a thing wrong with them. I do admit I usually always add more salt just before turn-in.

Ed.... As you have heard....cooking a whole slab will result in burnt ends. No probs with the half slabs. They will also take the same amount of time to cook.

Jim..... Yes, I foil. BUTTTTT, it is something that needs to be experimented with. What works for me may not work for you.

In my travels this past week I noticed all the fruit orchards are trimming their trees. A GREAT time to go out and gather some wood! You can get enough for the entire year in one load.

I agree with Jim...soak chips, not chunks. You will need to use several batches of chips. Throw one batch in and wait for them to burn, then throw another batch in. You can monitor their progress by peeking in the fire door....10 seconds of peeking won't hurt you. You only need to do this...

Here is the perfect solution.....a variation on Jumpin' Jim's thigh method. Marinate in Italian dressing overnight. Rub with your fave spices. Cook at about 250-300? until thermo reads 140? in the middle. Once there, place in aluminum pan and cover with your fave sauce. Let them simmer...

Steve.... You should wrap individually as Paul stated. To save some space, I always put the cut racks back together...so they become one slab. I then wrap each complete slab individually. Once they are foiled, I then stack them atop each other. I have gone as high as 3 racks stacked atop...

Chad..... It is called Backyard Gear, but I have never found a web site. I noticed Wally World had some, but they were like $80 this time of year. I think Jason found the best deal. They also make one with a water faucet and sink built in. Much more expensive and you obviously need a hose...

Jason.... Yeah I think it's pretty nice....especially for that price! One drawback is the fact it is plastic. I once placed a hot grate on without any newspaper underneath and of course it melted slightly. It gives me much more working area than my Dutch Oven cooking table. I use all the...