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A brisket tip.......The most important part of gauging time for brisket is THICKNESS...NOT weight. That is why you should always look for equal thickness when purchasing a brisket flat. If it is thick it will take much longer...if thin it will cook much quicker. And Jim M. is correct..no...

Hi, Graham! Welcome to the gang!! Here is what you are looking for............. Ribs......185-190?(these are hard to measure so use other method I discuss below). Pork Butt....pulled, 190+?, sliced 175-180? Brisket or chuck roast.....180-200?(no such thing as rare, medium or well done on...

Joe and Brian..... If you don't have a vacuum sealer, the secret is to have the plastic wrap TOUCHING the meat in all places. This effectively puts a barrier between the meat and any air. I used to lay out the wrap, place the rack on it bone side up, then carefully "rock" the rack to cover...

Paul... I have never been to a BBQ Galore store, so no idea what their version looks like. The only drawback that I noticed to the Brinkmann is their inferior quality on the low end stuff. This unit is pretty thin metal, BUTTTTT, I will only use it for cooking with high heat. That means it...

Ed.... Thanks for the honor!! Now, let's make it an annual event and invite me!! LOL

Brett... That is exactly how I have done all my steaks over the past year. At first, I didn't think about putting the middle section back in and placing the steak on it. Someon on this very board suggested it and VOILA!! I do agree it is a hassle and I have a kettle...very old and due to...

Thanks guys for pointing to that thread! Yes, I use sand now, but I used this EXACT same method when I used water. A number of things that are critical..... Weight per slab. As Spyro pointed out...my BB's are 2 1/4lbs....that is the size of the Sam's ribs. If you try this technique with 1...

I like the Fibrox handles. I have several of the Forschner's.....all with Fibrox. They just feel better in my hand.

bob j.... Yes that will work just fine. I used it for the first time I had mine. We have major planters and they will hold the cardboard in place. I'm glad you didn't take offense at my remarks, bob. I know many like to tinker and that is great. Me, I don't know how to hold a hammer! LOL...

Steve... You mentioned fatty. Do you trim the outside fat from them? I trim every rack I get..even the loin backs. Cut out all outside fat...especially the fat between the bones. There also tends to be large fat patches on the ends. Then turn them over and trim the fat on the back. Makes...

I'm with ya, Jim! I haven't used my Weber racks since getting these others.

Here is the CharBroil rack for about $8. I think this is what the Cabela's is and might be cheaper? Scroll down the page once you get there. CharBroil rack

Folks.... We're talking wind breaks here...not building a spaceship. Using large cardboard, simply place a large rock or planters on the bottom of it to hold it down. The WSM doesn't get nearly hot enough to burn the cardboard...even if it is lying directly against it. Over many years I have...

Dave, Check your appliance dealers. Not the barrels but square boxes with no need to remove top or bottom.

Joe Mac.... I hope you're in bed by now! LOL I would put one on each level. If you notice the pics, you can see where the 2 of them hung over the water pan....much hotter and they MAY burn. Simply trade places half thru the cook. You will be awake and it is a good time to mop. I gotta...

Tom, I agree with Paul...freeze the 2 extra racks BEFORE cooking. Wrap them, individually, in plastic wrap and make sure that the wrap is touching all the meat. By having this barrier between meat and air, you will get no freezer burn. Of course if you plan to eat them within a couple of...

Welcome DM! Try your local golf courses.....especially after a storm with heavy winds. I usually can score a years worth after the first Spring storm.

Todd... You bring up a good point. When I used to monitor my meat temps, most times if I left the probe in the same place, I got false readings after several hours. I think you should not even bother inserting the thermo until more than half-way thru the cook. Also, there are 7 muscles that...

I'll throw my vote in for 8-9 hours. 5lbers. are HUGE and will take lots of time at 225?. Mine were always around 8-9 hours when I cooked them. Regardless, best of luck and give us a full report.

Jason... After reviewing Chris's write-up what are you thinking? At 4 3/4 lbs. it sure sounds like a flat to me. Never seen a whole brisket that small.