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Just lay it on heavy, and have it sit in the fridge overnight if possible. You want to create some good bark flavor with your rub.

Jim, congrats on the weight loss! That's awesome. I guess we really can trust a skinny cook now! Regarding the "fat side" debate...In my search for nailing the perfect cook of brisket, I found that fat up or down didn't seem to make much difference. Barring the actual brisket you can get your...

I've never done it myself, but I saw it in a BBQ cookbook, Barbeque America, with a pix of some good ole boys in Texas piled fat on top of their briskets. Sounds like you're on the right track!

What, in your opinion, do you think sets apart the consistantly top winning teams (such as Jack's Old South, Chris Lilly, Mad Mamma, Dr BBQ!, etc.) from the rest of the pack? I suppose years of experience would be a big one...Thanks for all of your input this week and thanks Chris for arranging...

Hello Doc! (fyi - my wife got me your book for father's day, what a woman!) Anyway, do you find that cooking brisket flats different than packers when it comes to the finishing temperature?? Based on your book, it seems like you like to take the brisket off around 190+. Around here (Mass)...

Bill, With ribs, as you've noticed, there's not a lot of meat (compared to a butt or brisket) you're cooking so they can get dry, especially on the outside layer, pretty easily. You might try a higher temp (about 250) with shorter time and spray with juice or a mop/baste along the way. I use a...

Tim, I don't know what part of the country/world you're from, but I've done a lot of smoking thru the winter, and there were some cold days up here. I mainly learned that I had to load up the ring with more charcoal beyond the typical amounts you might see listed here (nothing against Chris but...

Thanks for all the guys...and thanks Chris for adding this. I hadn't read anything about concrete reacting to heat like that on this site, so I just figured it was some bad lump! I'll put the chimney on the grate next time, and hopefully no more surprises!

I've never had bad Q using oak for smoke!

Larry, That's an interesting theory...The concrete is pretty old and cracked anyway, and just the heat from the ignited coals made that spot a little more cracked. Hard to say. Next time I'll try it in the ring. (and probably stick with Kingsford or some other lump after this bag!)

By the time it started popping, the newspaper was burned up; it was on somewhat of an uneven surface (concrete slab). We'll see what happens on the next cook. Another good reason to have a fire extinguisher on hand!!

I don't know if anyone else has had this experience, but I bought a bag of lump charcoal (Royal Oak brand), and decided to cook up some chicken thighs yesterday. I got the chimney going with the lump, and after awhile a loud "bang" came from it. It happened a few other times, and the last time...

Bill W, I don't have any great sources for brisket. I think it comes with not living in a hardcore BBQ region of the country. I've gotten some good flats at the commissary at Hanscom AFB, and seen some decent ones at a Costco in Nashua. I don't know if you have one in the Cape Ann area. A...

Bill, I'll seen some larger flats at a Costco in Nashua. I don't know what would be up in the Cape Ann area. I get some good flats thru the commissary at Hanscom AFB, and I got a packer at a meat wholesaler in Central Mass. Maybe a Mkt. Basket might have some if you ask the head butcher...

I was just looking at your recipe...looks very interesting. I'll have to try it soon. I don't drink much soda, but when I do, I love Dr. Pepper. I was thinking of trying it as a baste next time I do a butt instead of the usual apple juice spray.

Vernon, I haven't tryed that bacon thing yet...it sounds great...so you keep the fat side down the whole time with bacon on top and bottom? The joys of pork fat continue!!

I had marinadated the brisket in a basamic vinegairette overnight then took the leftover the next day, simmered it in a small pot and used it later for a mop. Couldn't really taste the vinegairette distinctively either...I just figure I'm about 5 more brisket cooks from getting what I'm looking...

Rob, I did cook (for the first half) fat side down, just to try something different than the usual fat side up, but flipped it later. That might have been the deal. I think the spices were still fresh. Next time I'll let the rub sit on it overnight. I was thinking I could sprinkle some rub on...

Just a question to put out there...I smoked a brisket last week that had a mustard slater and rub on it to start. About halfway thru I started basting it with mop-type sauce til the end. The brisket tasted great but I couldn't taste the rub at all. The rub was pretty strong with cayenne and...

Rob O, Just another version to consider using lump. Last yr. I spent time with a BBQ team that used lump (with WSMs) for long cooks. They would put a layer of lump in the ring, put the chimney on top of the lump layer and fire it up. After the chimney was ready, they dumped it on the lump in...