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I second the dishwasher. I throw the racks, water pan and grates in there and run the cycle. Once its done just take them out and wipe them with a clean towel. Make sure you dont have the dishwasher on the drying cycle or its just going to rebake all the remaining crud back on.

I also have the ET 73 and it works flawlessly. Ive recomended it to others and works well for them too. Additionally, their customer service is excellent.

While Ive not tried this recipe or technique I have tried several of Kirk's other recipes and have noticed one thing. The man loves his salt. That being said, depending on the amount of salt in your rub, and your taste for it, you may want to cut back on the salt in the slather. We...

Unless youre going for a specific flavor pattern or spice I wouldnt inject them at all. There really is no need to inject butts since they are the most forgiving meat to smoke. The rub and the smoke itself would do the trick and compliment the naturally sweet juicy shreads of the smoked butt.

Its tough to calculate time with ribs because they differ in size and thickness from batch to batch. Actually if I have say 4 racks on the WSM I often find myself taking the racks off at different times since some finish sooner than others. I now just do the tear test and when they are done I...

Phil, Thanks for the info and Im very careful of the latex allergy since my wife is a nurse and I am an EMT. Actually its the only reason I use them, I have so many at my disposal. Very true that everyone should be aware of the allergy and should be conscious of it. Perhaps it is something...

Cooked up 4 racks of beef ribs last weekend. Figured Id eat one and freeze the rest for late nite treats. Ended up eating all 4 racks.

Normally I do add yellow mustard to the ribs before rubbing and it both helps the rub to stick and I feel gives a thicker bark. The last time I didnt add the mustard and the bark was much less, but then again that was what I was going for. As for the mustard on the hands I put a latex glove on...

Just sitting here and wondering what everyone is up to today and what they are cooking. As for me its 4 racks of really nice beef ribs dusted with my rub. Its rainy and dreary here today so the WSM is taking its sweet time to get to temp. Put everything on around 11 and now at 1:20 its...

I think everyone has done this at least once. You could try drying it but its probably not going to burn the same, mine didnt. Either give it plenty of drying time and use it in a kettle or toss it. Charcoal is cheap enough.

As long as all the surface area of the meat is covered youre all set. Usually a gallon is more than enough for most meats, except turkey.

I had a pork loin sitting in the freezer so I mixed up a batch of brine from the Dizzy Pig website minus the juniper berries and their rub. I injected the loin and its been in the brine for a week now. Im planning on smoking it up tomorrow but would like some comments. They say to smoke it at...

Many here dont care for beef spares however Im not one of them. They do shrink, they do take longer to cook and they are somewhat greasy. However, for a change of pace and for the nice smoked beef flavor they cant be beat. You just have to give them more time on the smoker.

Ive cooked both and definately prefer the butt. Also, I can tell a distinct difference between the two. The picnic is drier, finer strings when pulled and I dont think its as sweet. And the time factor is a big plus with butts. Adam, almost every supermarket and definately every butcher in...

I will go against the grain on this one and tell you to go for the ultimate Q feat. Brisket. Get a fell packer cut and follow Mr. Minion's procedure of smoking it fat side down at 1.5 to 2 hours a pound till 190 (at the flat) then foil, wrap in towels and place in a cooler for 3-4 hours. The...

Listen to Mr. Minion. I followed his advice on my first brisket, it came out perfect and havent changed a thing yet. Perfect every time.

That rack is awsome. Things like this make me realize how mechanically crippled I am.

My vote is definately for the smoke. Too much rub only hides the flavors which took so many hours to develop. With quality meat and good smoke balance the rub is just window dressing.

When I did spray it always proved an exercise in fustration since the sprayer always got clogged. For the very rare occasion I do mop I use one of the cheapo mops on a stick things. Steve...even with a blender the tiny particles will quickly clog the sprayer. Ive even used super fine...

Neither. Ive tried both methods and really dont find a need to baste. The only thing I found occuring was the cooks taking longer. Occasionally I will mop a butt.