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Is it normal to cut into the bone when trimming spares into the STL cut? I watched a video on youtube for how to trim and I did it last night. I think it did it right, but separating what I believe is called the "brisket bone" or "breast bone" was somewhat difficult. I have a very sharp...

You are right, that is definitely an option. I tried cooking with fresh habs once and it freaked me out a little bit. I started choking from the fumes when I cut them open and didn't like that too much. I mainly cook with dried peppers as it seems to be safer.

If my girlfriend bought me a WSM, I'd put a ring on that.

Here's a variant of #5 Sauce I made today. It's a pineapple-habanero sauce. 1 cup Ketchup 1/3 cup apple cider vinegar 1/4 cup brown sugar 1 8oz can Dole crushed pineapple 1/2 tsp to 1 tsp of Dave's Gourmet habanero pepper flakes (habanero powder would work as well) 1/2 tsp kosher salt 1/2 tsp...

Tom, unrelated, but I see you live fairly close to Glacier National Park. That is an absolutely gorgeous area. One of my favorite vacations I have ever took!

I found a full size steam table pan at my local grocery store yesterday. I tested it out and the brisket will fit. I think I'll wrap the pan with cling wrap to store overnight. Thanks for all the help. I'll TRY to take pics and post after I'm done. I find that I'm not very good at taking...

I did 3 boston butts for a 30 person crowd a few months ago. I had a bit left over that I didn't need. I would think you should cook 5 7-8lb boston butts to be safe. Somewhere between 35 and 40 pounds of total meat.

Would you be able to tell me where you bought these pans or give me a link to them online? I'm looking at Amazon and am seeing some things that look similar, but not sure if it's the exact thing you are describing.

Did you mean to say can't?

My sauce is a variant of #5 Sauce. It includes a good bit of apple cider vinegar. My impression was that these type of sauces keep indefinitely because there is so much acidity between the vinegar and ketchup. Is that not the case? Right now, I only make a couple bottles at a time...

@JSMcdowell- where would I find these type of containers?

I'm pretty sure this http://www.specialtybottle.com/woozy125oz375mlroundglassbottlewstdcap.aspx is the one I want. Thanks for the quick response. Is a normal BBQ Sauce bottle 12.5 ounces? I was thinking they were 16 ounces normally.

Does anyone know of a source to purchase glass bottles for BBQ Sauce? I found some plastic restaurant style bottles on Amazon, but I'm really looking for glass bottles. I've started making my own sauce, and would like to bottling it in higher quantities. Currently, I only own about 5 bottles...

I also recommend a boston butt. It is by far the easiest meat to cook in my opinion. Since apple/cherry didn't give you enough smoke last time, I'd try maybe going 50/50 with hickory and apple to see how you like that. If it's still not enough, go all hickory next time. Since it sounds like...

Am planning to use my own injection that is low sodium beef broth based. Can you fit a packer into an alumnium pan? I'm thinking I might have to fold it over itself for that to work.

I've heard of that, but I would think that you'd still need to re-cover it, as poking holes in the cryovac would allow air to get to the brisket.

One other method not mentioned is to fold the brisket on top of itself. Just make sure the flat end is sitting on the grate and is fully covered up by the water/grease pan. You really don't want any part of the flat on the outer edge of the smoker as it will burn/overcook. This is the way...

Hello, I am planning to smoke a packer this weekend, and want to try injecting it for the first time. I did a whole packer for Memorial Day but did not inject. It came out good, but the inner meat in the flat section was lacking flavor. I'm hoping an injection will improve that. Anyways, I...

I've never thought of Kate Upton and BBQ at the same time before, but I have to say I like it!!!

Great article Matt. Thanks for the link. Yeah I don't think my system would take too kindly to an average of 4.5 hours of sleep. One thing I didn't completely understand is when do the briskets go on. I wouldn't think that putting them on at 2:00AM would be early enough to serve for lunch.