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I woke up this morning almost in a panic attack… I had a nightmare. In the real world I’m smoking a 13 lb prime brisket overnight. In my nightmare my “ neighbors” ( who hasn’t lived there in over 2 years) had family and friends over and I came outside this morning to find they had moved my...

Looks awesome!,, Thanks Jim. Local Costco’s In Milwaukee have whole Choice tri-tip but it’s a Pre marinated product.. Same price as sendiks... if I wasn’t doing brisket right now I’d be chasing one of these down. What was your recipe for home made Santa Maria seasoning?

I used Harry Soo’s all purpose as a base then added more garlic and onion and a bit more cayenne. She’s been on since 11:00 last night. Thanks to all.

Show cool Jim... thanks... I’ll try and get one not cut up. I would want it as a roast ... ley t me know how it cooks as a steak...

I got lucky and was at Restraunt Depot when they were putting out some excel prime briskets (sold as choice for 2.69/lb) I tend to like rubs that are a little more complex than the salt pepper and garlic that a lot like on the brisket. I’m not taking anything away from that but I saw this and...

Thank you feel free to delete. ( I cant figure out how to)

Has anyone seen any decent Labor day weekend Charcoal sales? I need to stock up and best I can find is $16.88 For 2 20 lb bags of Kingsford at Lowe’s. It’s been tough to find a decent sale this summer......

I have an empty water bowl with three tin foil balls and then covered with foil to catch the grease and that makes sensse about the temps. Case 205 seems high to me. I would be afraid thay would be dryer at that temp.... i tend to wrap at 195 for a couple of hours then unwrap and rest 15 then...

Started last night at around 8 pm with 4 butts at 235 all night in my 22"WSM. They were between 7-8 lbs each for a total trimmed weight of 29lbs. I took my thermapen to all of them and the ones on the bottom were 185 and the ones on the bottom were struggling at 170? I moved all to the top...

Its not advertised in their weekly ad but I found Smithfield Butts at Pick N Save and Metro Market in Milwuakee. Check the dates though if you get some two I found had yesterdays date and the four I found were dated the 16th. These were so nicely trimmed (not enhanced) out of 30 lb of meet I...

Are there any disadvantages to resting Pork shoulder foiled in the ovenset to warm at 155 for a couple of hours rather than putting them into a cooler with towels?

As the cooking method is more indirect with rotisserie I would think it would be more like an oven than a grill. My rotisseries run about 350 on kettles (I have 2 and love them) If your willing to try a commercial dry rub try Paul Prudommes poultry magic also make sure you carefully dry the...

I have been using “Butt rub for Jane” for a number of years now and it’s served me well. I’m doing a large cook tonight/tomorrow probably six shoulders and thinking maybe I should try something else on at least one or two of them. Any recommendations? I would prefer it to be something I could...

It was getting late the bottom two were certainly stuck in the stall. I was intrigued by Tim's advice to crank it to 350 but hesitant to go above 275 for the burning sugar issue so I thought 260 speeds it up but doesn't crank it. I will need to learn more about doing high heat with sugar in...

thank you for the help... these were the fattiest butts I've ever cooked. I trimmed them well but lots of intramuscular fat like prime would be for beef. Wrapped and used the "indoor appliance" at 260 and the last two were done around 9:00 very tasty!! thank you again for the assistance and...

Do you leave the turbinado sugar in the rub on your high heat cooks? I really have to find some time to learn about high heat cooks.....

thanks Tim but doesn't the sugar in the rub burn at 275?

I don't get the chance to cook that often so when I saw butts for .99/lb nice non enhanced never frozen at my local Piggly Wiggly I jumped on 2 packages/4 butts 39lbs total. I'm in Milwaukee and though I should get these on before the cold spell hits so I put them on last night at 7:00 pm @ 236...

They both turned out very good.... I am a very slow adopter of this high temp brisket thing as you can see. I think I like the flavor that the sugar in a brisket rub brings to the finished product as well as the caramelization that cannot be achieved in a high temperature cook. That said...

I’m doing my first High temp Brisket today on my 22in WSM and was thinking of doing a second on the lower grate? Any issues with that? How much do you think it would affect cooking time or would he lower one get charrred too much? The one in he upper is a 12 lb Costco prime packer and I was...