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Michael, Just do exactly what Kevin says. I followed his directions for my first high heat brisket today. Brisket on at 3:05pm. Foiled at 5:15. (Internal temp was 160-165). Back on the smoker until 7:20. (Incedentally the internanal was 200). I pulled because the probe slid in/out...

Kevin, great suggestion on doing seperate smokes for the 2 different meats. I might have ruined the brisket with that whole running out of fuel deal. I was lucky the butt was warm enough to put back on. Long story short, even with heat/fuel issues, both the butt and brisket came out great...

Jeff, Not sure what it is. I pulled off a 12 lb packer I smoked on a high heat smoke this evening. Started with a pretty full ring. Threw on about 30 briqs from the chimney and loaded the meat. After some tinkering, got the temp pegged at 340 for 2.5 hours. After foiling, had trouble...

Thanks for all your help guys. I know all the answers are in the forum. Believe me, I've spent 5 hours in the last 24 looking and reading. The fiasco with the fire going out last night just has me all messed up. I started with almost a full ring of K. About half a big bag. It was brand...

Kevin, There was only ash left this morning. Internal temp is now at 185 but the bone is not sliding out of the butt, should I wait to pull until the bone slides out easily or take if off now and tent? The meat thermometer slides in easily. Brad

Thanks Phil. Yes I was using the MM. Do you think it was the Kingsford? Just can't figure out why it burned so fast...

You shouldn't have any problem as long as there is some airflow under the patio cover. Hopefully it doesn't blow toward your back door

Went to sleep about 1:30am. 8.6 lb Butt had been on since about 8:30 pm. Lid temp had been pegged at 260 from about 8:45 to 12:30. Started to drop a tiny bit. So I threw a few more unlit briqs on top. Filled the water pan with hot water. Temp bumped back up to 255-260. Fell asleep somewhere...

Butt's smokin'! Used rub from the Salt Lick in Wimberly, TX. Hope it works. Their Q is awesome. If you have not tried their sauce, you need to. Very different from most other joints in these parts. Do you use the Minion for all your cooks? I just don't see how you could keep a smoker...

About to put the butt on. I have used water in the pan in the past. I guess since I'm doing this at 235-250, I should use the water for the butt, huh? Thanks again.

Thanks Kevin. I was hoping I'd get some input from you. You were the first, Ha! So you would low/slow the butt tonight, then high heat the brisket tomorrow about noon? Based on all the posts I've read, the high heat brisket takes between 4 & 5 hrs. Does this hold true for a 12 lb packer...

It's been a long while since smoked and thought I'd run some things by the experts. I have always done low/slow (225-250) for my briskets. However, I think I overcook them, b/c they never slice. They always fall apart when I try to slice them. I try not to foil. Usually pull them off at...

Agree with Alan S. Goode Co. is a safe choice. I also like Pizzatola's & Luling City Market in Houston & Swinging Door out in Richmond.

11 am and just took my first internal temps: End of flat: 176 Middle of flat: 168 Lid temp is about 255, top grate should be about 240. Given my starting time of 2am, I guess I'm right in the middle of the plateau. I've not done anything to this guy yet. No basting or spraying. Should I...

Decided to just put the whole packer on. Fired up w/the Minion Method w/ 1 large pecan log and 2 hickory chunks. Put the brisket on at 2am CST. Now at 4am, the lid temp is 250* and I'm going to get some sleep. At least until my daughter wakes up at 6.

Pork fajitas! Can I come over for dinner? This may be sacrilege, but I've always had the best luck with skirt steaks if I sear them over the flames for about 5-8 minutes on each side over a real hot grill. Then I put them in a foil pan and let them baste in their own juices for a while. I do...

Hey Qers. This goes out to everyone up and getting ready to put something on their smoker. Anyone ever separated the point and flat before the cook? I was thinking it would save time...Instead of one 11 lb brisket, I'd have about a 4.5lb flat and about a 6lb point. I'm not sure if 2 smaller...

Guys, Thanks for the replies. I ended up putting the brisket on the bottom grate, fat side up. It took longer to cook than I'd anticipated because it was on bottom and all the lid opeinings for the ribs. The ribs turned out great. They were on for 3 hrs @ 225, then foiled with a little...

Going to smoke a smaller brisket (8.09) and a rack of ribs (2.41) for dinner tomorrow. Using mix of hickory and mesquite chunks with Kingsford using MM. I've previously cooked one brisket, one flat and one rack of spareribs. The flat came out the best and most flavorful (probably had...