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I alway's give mine a good rinse.

Tony tried to contact you via your isbbq address, it say's I need a Microsoft password to get through?? Stu

"Oh Man, that's a good one"??...it would depend on the size, cut, conditions, etc. This is just my experience with a "semi-high cook" packer. I have started some at 11-1130p with my temp running 275-300 using the coffee can MM, set my Maverick to 180 and put it next to my bed. It usually wakes...

Hunter, Everybody has their different methods...here is what I do, and I consisitent get moist/tender brisket every time. I foil at 180 degrees, and add a little apple juice. Then put it back on the smoker till it reaches an internal temp of 200. Pull it, put it a cooler wrapped in towels for...

Paul & Dale I'm in Northern KY but I can be in Louisville in 1hr 20 mins or so. Louisville was part of my territory when I was in sales so I know the area pretty well. Let me know..."ROADTRIP"!

Dale, Have you tried Vince Statens in Prospect??, if so how was your experience...

Made it tonight, very very tasty! I did add lime juice and a little Dijon mustard. I grilled it using the bottom portion or my WSM with a few pieces of hickory. Watch the flare ups, make sure you have a spray bottle of water ready to help control your fire. My four kids and my wife woofed it down!

"Ditto"...mine usually will be done at around three hours.

Just my two cents...I would put the butt on the lower grate. If you are doing whole spares (untrimmed) 6-7 hours. I trimmed three yesterday into St Louis Style and they were done in 5 hours,they were excellent. I like to trim mine for the tips...yum. Let us know how it goes.

Steve, I do it similar to Dale, I foil at 180 and add apple juice, wortch sauce, then put back on the smoker until internal temp hits 200. Then I place in a cooler wrapped in towels for 2-3 hours. I get consistently moist and tender briskets with this method.

I agree with Adam and Jeff, to avoid last second stress and/or panic, I would cook a majority ahead of time. Then vaccum seal it until reheat time. I did forty people last Thursday and that's what I did, they loved it!. Those pans at Sam's are pretty inexpensive, I picked up the chaffing...

Thom, The order was for 6lbs Pork, and 8lbs Brisket, probably a little heavy for 32pl but that's what they wanted. I brought some pint containers with me so they could take home what was left, which they did..."all gone, nothin left" I cooked two 8lb butts which yielded 9lbs or so cooked, I...

I have just one WSM as well. I catered a lunch for 32 people (butts & brisket) last Friday. What I did was I cooked the butts all day Thurs, then vacumed sealed it for freshness. I cooked the brisket overnight on Thurs, pulled it about 9am and rested it in a cooler until just before the event...

Michael, I have had success with a stuffing of prosciutto, fontina cheese and a sprig of Rosemary... very good. Goat cheese and sun dried tomatoes would be good as well. I also have done the same with chicken breast.

Don't know if there is one in your area, but Bass Pro shops carry big bags of hickory.

Keith, When the meat has pulled back from the bone about a 1/4" or so start checking for doneness. Here's a few methods: "Toothpick"- poke your rib meat, if it slides in and out like going into soft butter, they should be done. "Pull or tear"-give the meat a slight twist or tear, if it...

I got lucky, In my basement I found a old roll of aluminum siding trim that was here when I bought the place. It's as high as the bottom of the smoker lid. Also it's about four/five layers thick so it's nice and sturdy. I sized the roll to fit around the smoker and secured the ends with...

Jim I agree with Michael, if it were me I would not use whiskey with a butt. Here's what I use when I inject butts, give it a shot... "sorry for the pun". For one avg size butt: 1/8 cup Texas Pete's hot sauce 1/2 cup Pineapple juice 3TBSP Worchestershire sauce Tsp of my pork rub The heat...

Did an overnight cook last night of a full brisket and two butts. Same deal...my neighbor drove by about 11:30pm and saw me on my porch in the wind and snow. I'm pretty sure he think's I'm nuts. I had a ball, and the cook turned out great. I did have to break out my wind blocker. "Having some...

Ribs really take no time at all to thaw. Put them in your sink and run "cold" water on them, they should be thawed in 15-20 min max.