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I have a granton edge slicer mine is only 12 inches but it works great. also sometimes I use my simitar depends on what is the sharpest. I think the most important thing when slicing something like a brisket is that your knife is really sharp and you are comfortable with it.

most likely what you are seeing is moisture that has been drawn out of the brisket by the salt in your rub. I would not rinse it off but I would probably apply more rub to the wet area.

mary, Try calling some local orchards to see if you can get some wood trimmings from them. I used to buy some apple and peach from a veg stand on the mohawk trail. I don't think it is going to open this year, but try the orchards. usually the prices are real low I used to get an overflowing...

Thank you all for your advice. I usually cook mine without foiling. other then speeding up the process and maybe a little more moisture why else do you foil? I have cooked many ribs in the past without and have had very good luck of-course I like mine not to be falling off the bone but have...

I bought a couple of racks of spares and decided to try the 3-2-1 method today. I am very dissapointed. I cut the racks in half. I had the thinner halves on the bottom and the thicker ends on top after 3 hours I foiled and cooked for 2 more. When I took them out of the foil the bones on the...

I made this last night it turned out really good about a pound of green beans picked over and stem end removed 1 12 oz. container baby portabella mushrooms sliced thick 3 large shallots peeled and sliced thin, rings sepperated olive oil oil for frying flour s&p mix mushrooms with olive oil...

hey I got up a 4:00, but I wasted my time and went to work

I foil my my water pan with crumpled foil between and sort of deglaze later for my suace. I also foil and rest for at least 2 hours after cooking and reserve those juices. I guess I am wondering more about the quality of the meat itself to me everything else is secondary.

pulled pork quesadillas are great, but brisket lends itself to more ideas. I love smoked beef for chili as kevin mentioned as well as tacos or a hot open face sandwich with gravy. also a great pot pie. Both are great in burritos. hell they are both great do what you want.

I am doing my 2nd brisket in the wsm tonight and I have a couple of questions. first let me say that this is a very good (choice) brisket with nice marbeling. I am planong to go low and slow 225 to 250. my first question is how long should I expect I am thinking about 1.25 hours per pound...

I work in retail and today is my friday. I will be putting a very nice (I got to choose from 2 cases) 11 pound choice brisket on tonight for tomorow's dinner. I can't wait but I guess I have to as I don't think I would like it too much rare.

I buy wood from a local orchard 4 dollars for a bushel it is usually peach and apple mixed and I love both mixed with something a little stronger like maple

I am so glad to hear it. I don't know how you kept them in the freezer that long. After i made the first batch I started making 15 # batches and freezing, but I still can't get it to last. My wife says I'm not allowed to cook another loaf in the oven ever. People want to know how much I charge...

Mike, I'm glad you liked it. sorry to hear about your temp issues. I was wondering if possibly you have too much ash building up in the bottom of the smoker as that will inhibit air flow. I rarely have a problem getting my temps up, but I run a guru. One thing I really like about it is I end up...

So I am making an appatizer for thanksgiving it is honey hoisin riblets. I bought three racks of baby backs and split them into three down the middle. I rubbed them with salt demera sugar and chinese five spice. I am smoking them with apple wood. My plan is to smoke at 250 for two hours then...

I bought one of those for my kettle a couple of years ago. My lid didn't fit right with it on. I would skip it. Mine is now attatched to my work table it works fine there.

Kirk, My wife made this todat. wow. was i supposed to eat it all?

cesar, I made a brisket the other day my sauce was simple but very tasty. I emptied my dry water pan and strained, reconstituted the dried drippings (be careful you don't want to do this with burnt drippings)in water. added a little apple cider vinegar, beer, ketchup, brown sugar, rendered fat...

another thing to remember is that a local health inspector must at least follow food law but may go beyond as much as s/he wishes. unfortunately they have the final say in these cases. you can do one thing in one town while in the next it is not aloud(can make it very hard for buisnesses with...

well the brisket turned out pretty good it was pretty moist and well flavored. I was a little dissapointed in the smoke ring less than 1/4 inch i'd say. Next time I might cook at a higher temp it took over 16 hours for a 9 puonder (after trimming) sorry no pics things were a litlle crazy today...