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I recently tried Kevins salt first technique...very pleased with results.

Mark, If its tough and chewy, theres good chance that you haven't cooked it to a high enough temperature. It needs to be around 190 or so, but even that doesn't mean it'll be tender, it may need to go higher even. A thermometer inserted into the flat (across the grain was a suggestion made to...

Jon, 4 will fit with no problems. If you're good, you can get 6 7lbers on there

Gotta get me some briskets. Looks great Jason. Have you talked you partner into getting a WSM yet? Have you gotten the brinkman charcoal pan for the water pan yet? Joey Mac

Hey Jason, I'm sure you'll do great! Let us know how it goes.

So how's it going? One thing to remember is temperature of the brisket is just a guideline, the real test is how it feels. An instant read thermo is really all you need. When is glides throught the flat, almost difficult to tell whether its fat or meat, you're there. Knowing temperature...

J - Mid 50s w/ 5-10 winds...sounds perfect to me!! Don't be afraid to get some sleep!

I have trouble getting two 10lbers on one grate. I'd likely put an 8 an 10 on each level.

Rick, You should charge for admission for this string. I too have had some issues with rub "frosting" (great description). I don't layer many different rubs, and i have gotten away from too much fine powders in the rub. I always attributed some of this softenting to the resting period in...

Like Kevin said, starting early is the key. Even for flats, they can easliy go 12+ hours to get to the correct doneness. I recently cooked one for about 13 hours and it wasn't done enough. Taste is difficult to describe. Beefy, smokey. It shouldn't be chewy, but a melt in your mouth...

Thanks to both of you! Might be a nice project for this weekend.

If these are anyting like your biscuits, I know they'll be perfect! Any recommendation of how to get some of this done before hand? i.e. freeze etc.

Alan - sounds like you did a lot of learning in just one cook. Your next adventure now needs to be with brisket, discovering that magic moment when the probe just glides through.

Alan - thanks for the report back. Glad it worked out for you. Technology adds a dimension to cooking, but it's not what makes food good, the cook does that.

Alan, I don't really check all that often. Get a gauge of "feel" and temperature at the 8 -10 hour mark, then again a couple hours after that. Butts are so forgiving, it makes precious little difference whether they come off at 180 or 205, it'll still be good. Oh there will be some...

Alan, Don't sweat it. You can do the entire cook with only an instant read thermo, no need to know the absolute temperature of the butt from minute to minute. I guess some would argue you don't need a thermo at all because the butt will be done when the bone just twists out. I put butts in...

will keep on trying. Maybe I've let it get too brown, OR cooked it too hot. will try. Family's getting buscuits and gravy on saturday morning whether they want it or not. Keri - when I was looking up the biscuit recipe I revisited that chocalate gravy thing too, that is just too decadent.

I just can't make gravy, you know the kind for biscuits and gravy. I found this BISCUIT recipe some time ago, and they are great (Thanks AGAIN Keri!!!). Now I need the gravy to go with them. 2 tbs butter 2 tbs flour 1 cup of milk salt and pepper to taste. sausage crumbles This seems the...

Hey Bruce - you ever tried those Old Hickory briquettes at GFS? They are made by Royal Oak and are commercial grade. Just wondering.

Alan, I hear you bro. Finding a supply of packers this year has been causing me SOOO much angst. I've got 6 months to figure it out before next years competitions start. I've 'butted' heads a couple times with local butchers over the brisket thing. For a town known for its meat, Chicago...