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Cook on a bed of carrots, onions and celery? I can pronounce the french term fo it but can't for the life of me spell it. I like to do brisket flats on a bed of onions in a pan and I've done prime rib with the carrot, onion and celery. I was wondering if this would work for a packer also. The...

Um...here. And The smoke ring has good stuff...as well as info on catering or throwing a kick @ss party.

Well thats something I never knew. And look! I happen to have a "quick pastrami" ready to smoke!

I've used the K hickory briquettes several times. They perform just like regular but take a lot of the guess work out of "how much" smokewood to use. They eliminate one step in the process to good BBQ is all. I see no draw backs to that.

With drummies you need to cut around the joint and with a knife scrape all the meat down to the other end. The wingettes are a little harder because you need to seperate the little bone from the big one and remove it by twisting and pulling, sometimes using the knife to cut the sinew, then pull...

I called yesterday and asked for the price on a "whole fresh brisket". $2.59 a lb. So I was just using Texan nomanclature when I should have been using yankee nomanclature.

Bill, another member suggested Crocetti's also and I get my pigs there but as I told Brian it seemed he had no clue what I wanted. I'll go and check again. My overnight is only about 6 hours and at 200* It works out about the same

The past month I have done 4 small flats weighing about 3 lbs each. I can't find full packers in massachusetts for some reason and when I ask my local butchers they have no clue what I want. Is the term "full packer" only found in the south? Up here when I ask they ask what prison I just got out...

Wow, I make sesame chicken lollipops all the time and never thought to wrap them in bacon! They look awesome! You don't "lollipop" the wingettes? I know its hard to do but it's worth it.

Hmmm, I'll have to check it out. I still have'nt tried Chiliheads yet.

Personally I would boil it ahead of time. Using it in the WSM without purification may lead to foriegn deposits (minerals and the like) permeating your food.

I just did 3 loin back racks the other day. I did them for 6 hours at a grate temp of 275-300*. They were very mushy. I was not happy. My WSM was not cooperating. It was kinda windy and I over compensated with the fuel. Weird things happen and when they do there is always Bud Lite.

I've got 2 small flats (5-6#'rs). I am planning to overnight them which is my first time doing Brisket overnight. I feel Chris' apprehension. I think I'm just going to place them in a pan and foil from get-go untill they are tender. At the end I will probably remove the foil and firm up the...

I just use sand in my water pan. It really holds the temp.

Most usefull mods I have done was to raise the charcoal grate above the vents and bolt on 2 garage door handles to the mid section for easier lifting. I use a Turkey fryer thermometer that I run through a cork and stuff in one of the top vent holes, works like a charm.

Tony, my yeild was about 65% and I used pork shoulder as opposed to pork butt. Maybe that is the difference.

75lbs uncooked would yield about 130 servings at 6 oz. I did this before but for 200 people and my servings were 4oz on a roll with a scoop of deli slaw and finishing sauce. I did that with just under 70 lbs of pork shoulder. I would go with the 4 oz serving, thats still a 1/4 pound of meat any...

Oh man, that brought back memories. Strolling down the strasse eating currywurst and pomme frites.

They look good. I did lollipop chicken wings in a sesame seed marinade. I'm going to do those again.

Sometimes I don't use smoke wood at all (flavoring wood, as I like to call it). Especially with lump because I think lump lends its own flavor to the food all by itself. I'll use it sparingly with K and thats only to mask the start up smoke. What I try to acheive is a full charcoal base that...