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I have only cooked one brisket before and it did not turn out well. It was very dry. I tried the low and slow process and used an internal temp of 190 to determine doneness. I forgot about doing brisket until I recently read the 8 pages of posts on the WSM New Owners board describing how to...

I have recently switched to Rancher charcoal and like it a lot. From my logs, I have noted that when using the Minion Method, it takes longer for the Rancher to come up to the selected grate temperature than the new Kingsford. For, example, using the Minion Method, and operating under the...

Eight 4 @ $4.99 and 4 @ $2.99

Today I bought 4 bags of Rancher at $2.99/bag at the Home Depot in Salem, MA. They had almost a full pallet on the floor.

I was wondering what percentage of the people who cook with WSMs use an automatic temperature controller. I use a BBQ Guru and do so to focus my time on improving my cooking skills and finding and trying new recipes rather than tending to the fire. My son in California uses a Stoker for the...

HD in Danvers, MA has a full pallet on the floor at $4.99/bag.

We like the white vinegar. It gives the sauce a little more zip. I hold out a 1/2 cup of white vinegar until I take the sauce off the simmering heat and add it then. I think the simmering step reduces the strenth of the vinegar a bit, so that is why a hold out a little to add in later.

I highly recommend Steve Petrone's Lexington Vinegar Sauce

I picked up 4 bags of Rancher charcoal at my local HD on Monday at $4.99/bag. They only had about 10 bags left from the only pallet that I have seen there. I don't know if they are going to get anymore this season, so I am going to go back today and buy what they have left

Steve: the Lexington sauce is just wonderful. Now I know what pulled pork is all about. Thanks. I also use and love your No. 5 Sauce John

The Rancher charcoal was terrific. A full ring of briquettes lasted for the entire 12 hour 30 minute cook of a 7.35 lb bone-in Boston Butt without the need to add fuel. There was plenty of charcoal left over for at least 2-3 more hours of cooking at the grate temp of 235 degrees. I am a...

On Sunday, I plan to do an overnight cook of 7 lb bone-in butt using Rancher Charcoal for the first time. The target grate temperature will be 235 degrees. I will use the Minion Method to start the fire and I don't expect much temperature variation because I use a BBQ Guru automatic temperature...

Thanks for the advice. The tutorial is very helpful and just what I needed to try trimming whole spareribs. John

I have been cooking loin back ribs for a while and I am very happy with the results. I would like to try smoking spareribs, but I am a bit intimidated by the process of trimming whole spareribs to remove the cartilage and the skirt as shown here using the Sparerib Preparation link. My best...

I use the Maverick ET-73 and it performs very well. Their customer service is excellent. I recently burned out the fire temp probe wire (entirely my fault) and they quickly sent me a replacement at a very reasonable cost of $12 which included the shipping.

Thanks for all the helpful information. I am going to buy some ground chili powders and experiment. Recently I have been spending some time in San Diego and have come to appreciate and enjoy Mexican food there. I am sure that the two restaurants we like do use cumin in their food, but maybe in...

It took me a while to figure it out, but I just do not like the taste of cumin. Apparently, I am very sensitive to it's presence in rubs and sauces and I eliminate it from any recipe that I use. I have been using rubs that include chili powder which I like because it adds at bit of heat. But...

Today, I paid $4.99/bag for Rancher at the HD in Salem, MA. John

Steve - Thanks for this wonderful recipe. I made the sauce for the first time this afternoon according to your recipe and both my wife and I like it "as is" and don't plan to make any changes at this time. John

Hey Lou - I do use a BBQ Guru. I found that with lump, you still have to hand pack the ring to have the lump burn evenly so the Guru can do its job without exhibiting large temperature swings. John