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Brisket (and Patriots in the Super Bowl...) Victory is at hand!!!

Hey "flexi", Go for it! A few weeks ago I did a couple of slabs of ribs in a snowstorm and it was about 20 degrees out. Fortunately I have a carport to work under though still breezy. I would make sure you load up your ring with charcoal or lump to have enough heat to offset the outdoor...

Keri, With the speed you cooked/smoked that meal I think you're about ready start a 30 minute meal show for BBQ! Who said it has to be "low and slow" to be good. One question...how would you compare brining to marinading chicken as far as keeping the chicken moist, flavor, etc...if you have an...

Suzan, You're a BBQ Fiend Hope you have a "commando" brisket!

Kevin - It was unfoiled the whole time...the flat was kind of thin I noticed after it was cooked so that's probably why it got up to that temp so fast. Greg - You go man! I was trying to get a TX brisket style flavor. I won't throw out the mesquite! Doug - Thanks, you're right about the next...

Just a followup from my brisket cook yesterday. I used four mesquite chunks that were about the size of golfballs (maybe a little bigger). I buried two in the charcoal and two on top (using Minon meth). The end result was good smoke ring, though I couldn't really taste a distinctive smoke...

Thanks for all the input and opinions...The briskie will be going on the rack pre-dawn on Sat. I'll give a post on the results after that

It's a whole brisket. Doug, just one chunk for a whole 12hr cook? That may take some self-control on my part.

I'm going to smoke an 8 plus lb brisket this Sat. and plan to use mesquite wood for it. The few briskets I've done in the past I've used oak. I've heard mesquite can be a strong smoke so I don't want to blow it away, but with a brisket there may not be a problem with "too much" smoke. Anyone...

Al, go to www.carlsonorchards.com for their website. Mo, Thanks for the info. That's right down the road. The last time I was in there they were just selling woodstoves...I guess it's been awhile. Did you ever make it up to the New England BBQ championship in VT?

Scott, I Q'd with a team this summer that injected the Bor-de-lay marinade into their briskets. It was pretty tasty. Something else to add to your Q techniques.

Thanks everyone for the info... Doug, I have an apple orchard in Harvard, MA that sells apple wood for woodstoves (and BBQ addicts such ourselves) if you're interested. It's Carlson Orchards in Harvard. Great place for apple picking too (season is coming up) and a beautiful setting.

Does anyone know of a good place to buy lump in MA?? I don't want to order it online if I don't have to. The only place I found some is 7lb bags at a local hardware store, but I'm hoping to get 20lb bags. Thanks!

Jim, I'm not sure what part of CT you're in, but I know a BBQ team out of Norwalk that only uses WSMs, and they take mentor-ees when they go on the road for comps. I'm about a good hr. ride to the CT border, maybe a road trip is in order at some time

I just happened to stumble over this site www.southernfoodways.com/projects/tnbbq/index.shtml Basically it's interviews and info about Tenn. BBQ, Memphis and rural TN BBQ joints. Very interesting, especially the old timers in the rural areas that Q whole hogs. BBQ is definately part of...

I was at a competition a few weeks ago getting mentored, and the head cook used two turkey holders (looked like mini pitch forks) to do the pulling. We smoked about 10 butts so it worked quickly for that amount of meat. Then used the fingers for smaller pieces for a presentation box.

Tom, If the only brisket you had was from Smokey Bones, you're expectations are definately not too high. I had some brisket there recently and it was a sad excuse for being called BBQ. I'm not trying to be a snob, it was just cut with the grain, had a lot of sauce dumped on it, and was pretty...

Rollin, I've read several sources that names maple as good for most meats, somewhat milder than oak or hickory though I don't know what types of maple would be best. I just recently found some dry maple I'll try in the near future. Good to see someone else in Mass. smokin' pig fat

Doug D, That's it exactly How do you like it? For four bucks I couldn't pass it up.

Dave, Thanks for the recipe. I've had country style ribs once at a BBQ joint in town, and looked for some talk about them on the site here but haven't read anything until now. I can get some at a local butcher shop so I'll give it a shot. Also, Is KC really the mecca of BBQ??