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I am looking for a large 36" by 15foot heating blanket does anyone know where I can order one this size? Thanks Rick The Smoke Hunters BBQ

MD Alot of us are switching to high heat cooks for brisket. You may want to consider 350 for 4-5 hours and letting the brisket rest in a cooler. I would finish them early and let them sit in a cooler with blanket then slice when your ready to serve your guests. I cant imagine a 18 hour cook...

A huge thanks to Bryan for posting this awsome recipie. Bryan, Tonight I made the chicken for the second time. I made 2 whole fryers and 2 quarters. For my wifes Grandmother who is 80+ yrs old and during dinner she looked to me and said "Rick this is the best chicken I have ever tasted". I...

For those of you who have never tried a chuck roll you dont know what your missing. They are fantastic I cant even describe the flavor. I cooked a 25lb roll a few weeks ago and served to some of my neighbors they are sitll asking when the next one will be cooked.

I will take pictures If I remember to charge the camera. LOL Rick

Okay guys I have to admit I feel like I am cheating on my WSM but I have 10 shoulders, 15-20 chickens, ribs and wings. However I do have a shoulder on the WSM right now as I speak. Hey Joey here is a link to the photo of the cooker I will be using for this cook. I think you need one. All 19...

Great!! thanks Kevin.

Is this made with split chicken breasts?

I have to cook 15 chickens for a party this weekend and was looking for suggestions. Should I butterfly all of them? I dont want to shread them so what Temp shoud I take them too and what type of maranade should I use. I was thinking of spliting all of them throwing them in a cooler with ice...

Steve, I would use water in the pan and you can probably get away with 1 full chimney of kingsford. I would plan on 2-3hours and I would take them to 180 for the legs. And under no circumstances would I use Mesquite. I would use Hickory or Apple and very little of it.

Torch I have found these work best.

I have had similar issues and found that even an empty brinkman pan is so large it will displace alot of the heat. Either try removing the pan completely or try using a lump charcoal or all wood chunks. Thanks Rick

You shouldnt need to add any. Except the time to rub, and shread 3 butts instead of 1. I would plan 14-17 hours and make sure you get those babys to 195 interanal.

I trim the ribs and apply a rub heavy on the meat side and about a third on the bone side 30-45minutes prior to placing them on the cooker. I then cook at 235 for 2.5-3 hours and then foil them with some type of fruit juice and brown sugar. I start checking the tenderness after about an hour...

Order your chunks from Cabelas they are fist size. Also I belive there were severl post on this subject with links to websites so try a search. Rick

Make sure you keep a full waterpan. I would suggest the Brinkman Charcol pan this will help. I have held temps easily over night with the vents all closed down using the MM method.

Randy for some reason the Supers always have them. O you can call the local butcher.

I just did a brisket yesterday it was 7lbs flat. I put it on at 3:00am and cooked for 11 hours at 250. I pulled at 175 foiled and put in a cooler for 2 hours. It was fantastic.

You guys are crazy about this Kingsford thing.

Halarious it look Halarious. I think Jeff Foxworthy could use that in a redneck joke. LOL