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Based on the responses I received, I did the following: 1. Wrapped the brisket and butt in plastic wrap, then two layers of foil. Then wrapped them in a towel, and put them in a cooler. 2. Left my polder probe stuck in the butt, to keep track of the temperature. My intent was to watch them...

Thanks for the feedback! I think you're both right about the lime juice in the brine. I'll stick to using it as part of the rub and in the mop. Mike

Smoked Cornish Hens report: (Or, as my grandfather always calls them, "Little Chickens") The Meat I bought 4 frozen Cornish hens, roughly 1.5lb apiece, from my local grocery store, and thawed them for 2 days in the refrigerator. Margarita Marinade (My variation of a recipe from the book Smoke...

I'm planning on cooking a brisket overnight this weekend, and was thinking that doing a pork butt at the same time would be a good idea. I've ordered an 8-10lb brisket. My questions are: <UL TYPE=SQUARE> <LI> How long should I expect to cook the brisket? I've seen numbers from 1hr/lb to...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR><font face="Verdana, Helvetica, Arial" size="2">Originally posted by Couch Potato: Hey Mike. In your rub in progress, are you using .5 Tbs or 3 tsp? 3 teaspoons = 1 full Tablespoon. One half Tablespoon would be 1 and a half...

Thought I'd pass this recipe on, since it worked out well. I was reading the latest issue of Fine Cooking magazine, and saw a recipe they had for "Barbecuing Northern Mexican Style." In it, they say that the cooks in northern Mexico don't grill steaks the way Americans do. They cook tougher...

I've got my family invited over on Sunday for my first attempt at ribs on my new Weber Smokey Mountain. The weather report now says that I'm going to get scattered thunderstorms. Does anyone have any tips or suggestions on smoking in the rain? I'm planning on forging ahead in spite of the...