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Just cut straight down through the flat, and cut off however big a chunk of the point that you need to remove to make it fit on the grate, and lay that chunk on the grate next to the rest of the brisket. I look forward to that chunk now - burnt ends for breakfast! Yum... When you trim fat...

George, the only problem is that, with the WSM, tending the cooker throughout the night consists pretty much of sitting, watching the stars, listening to the coyotes, sipping your beverage of choice, and staring at the cooker while she does what she does best - hum along with a bare minimum of...

Charlie, I've used the Black & Decker bags quite a bit, and have had no problems a'tall with them. Everyone now and then, you can catch Food Save bags on Amazon.com for a ridiculously low price, like 75% off or so. For me, though, it's a crap-shoot to just happen to run up on them. Great time...

Ah, shucks, Tom, t'weren't nuthin' - just havin' a little fun cookin'. Oh, Cassie the Schnauzer says to tell Gayle that she's ready for her to come back and visit some more, 'cause she's not getting her fair share of sneaky bites now, and she really prefers brisket and rib meat to dry kibble...

We fed 35 friends and neighbors in the back yard this last weekend, and I had several requests for this recipe (including one from a member of this board, Thom H, who just assumed that I would post it here eventually! It's kind of cornbread-ish, kind of sweet, kind of savory, and, when cool...

Jim, that 3 and 3 time is for a flat as opposed to a packer? -Keri

Several makers have now come out with a maple-flavored breakfast sausage - Owens comes to mind immediately, there may be others. Talk about making a GOOD fattie! You have the spice and the slightly sweet working in the sausage, and it's really topped off nicely with a spicy rub like Smoking...

In Paul Kirk's class we cooked butts at regular 250 temps to a pullable consistency in eight to nine hours. We removed the bone and butterflied the butts in order to be able to do that, though. They turned out very nicely. Alternately, take your butts up to 160 in the WSM, foil them well, and...

To keep somewhat close to the price range you mentioned, the closest I would go would be a Backwoods too, I suppose. Alas, it's too late to speculate - done did da deed, and bought myself a birthday present. It's kind of a new kid on the block made by Travis Creek in San Angelo TX - it's a...

For a shorter cook, be sure to try the sweet cured salmon in the seafood section of the COOKING page. Simply outstanding - we do it often, and DH Robert won't order salmon in a restaurant anymore because he's spoiled. Keri C

I had been contemplating making some green chile pulled pork enchiladas for Friday night munching for a comp coming up in a few weeks - sounds like the ideal testing session.

I haven't tried the tomatillos in it yet, but I do always roast my chiles beforehand (or cheat, if I have to, and use a tub of Bueno brand frozen roasted chopped green chiles, as the NM natives recommended I use). I usually roast a big batch at a time and freeze them whole in batches just the...

I've always used the flour, but the boat-motor would probably work. The consistency would be a bit different, but still good, I would think. I am so addicted to chili verde it's not funny. We just got back from a long weekend's run up through northern NM and SW Colorado to go see the aspens...

Scott, I've had that kind of drop happen quite often. It's enough to make you swear that your thermometer is broken. You want that plateau to happen for a few hours, though - that's when the magic is happening. That's when the tough connective tissues are melting into collagen (dropping the...

Easy solution to the messiness problem - pour your oil into a small bowl or cup first, THEN wad your paper towels into the bowl to soak up the oil whilst you get your chimney and charcoal in position. No oil anywhere except where you want it that way. Pam works, but watch it if you try to...

To Kevin's general combination I also add a tablespoon of whatever rub I used on the butt to begin with, to help spread that flavor throughout the meat. You can also add a bit of your regular sauce to the liquid component as well. I'm going to try out your oil/mustard component, Kevin - I like...

Joe, yes, I do the boilin' bag thing for butts and briskets the same way. I'll vac a whole pork butt minus the bone, press down on it a bit in the bag to separate some of the large muscle chunks and thin the total mass a little, and chill it quickly before I seal it so the juices solidify some...

Mmmmm... ! Chop up leftover brisket, dump it in a big skillet with a little of your favorite salsa, and heat it up. Put about 1/3 cup chopped brisket in a large flour burrito, fold it up burrito-style, and toast it in a skillet on both sides until nice and toasty brown, then ladle chile verde...

Hmmph... I did a brisket one time that even the dog wouldn't eat - and that's no exageration. That was the first and ONLY time that I used the bottom rack with sand in the pan, by the way. You really oughta try that Minion approach - you'd be amazed at how well temps will hold and how long...

* Exported from MasterCook * Blue Ribbon "Fire Starter" Hot Sauce Recipe By : Rick Eagleton Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20...