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Mick, I just made a post asking for some tips on cooking a brisket. Can you please go to that post and give me some tips? (I bought my first brisket yester and want to cook it this weekend)

I bought a nice 13.20 lb Prime brisket at Costco yesterday. I've never done one before this, as I always concerned myself with the long cook. With the help of my DigiQ, I am now ready to tackle the project. I understand pretty well about trimming the fat; putting the meat temp probe in the...

Try using a gallon paint can to help you bend the CB door. It helped me.

Nope. Not about to expire.

Joe, When I used my original handle, it pull too tight in the center, which made the two upper corners push out a little. After changing to the Southco latch, and doing a little bending, the door now works well. BTW - I found the customer service excellent at CB.

I just Bought a "Prime" full packer brisket at Costco for $2.99 lb. Their "Choice" Flats were $5.59 lb. Why is this? Why would an inferior grade flat cost nearly twice as much as a Prime packer?

I love KF Competition. Are Stubb's as good or better than KF Competition?

Most anything is better than KF Blue! If you like KF, try their Competition line. I think you'll like them a lot better than the blue bag.

I made up some flavoring to inject into a steak last night... Beef broth, a little dry rub, rosemary, onion, bay leaf and some beef flavoring all boiled together then cooled. When I tasted it after it cooled, it almost tasted too strong. After the steaks were grilled, I couldn't actually...

I'm wondering if you could mix up some dry gelatin with your injection spices and flavorings to help moisten the brisket?

So do these commercial injectables contain gelatine that actually breaks down like connective tissue does? If they do, do people add gelatine to their injection recipes?

Bob, I wasn't thinking that the olive oil would add beefy flavor, but rather more fat for helping with countering dryness. Would olive oil help for that?

Tommy, I can't remember what mine said, might be nickel, certainly wasn't Stainless. That said, the vent doesn't get all that hot really. I doubt it would be a problem. Try another HD store. I got mine on the spot - in those large drawers they sell individual pieces from... nuts, bolts...

Tommy, did the plugs at HD cost about $1.70 +/-? If they did, those are the ones I used and they work fine and look good too.

If I mix up my own injection (beef broth, rub, etc) should I add olive oil to my recipe to add more fat into the meat?

Bob, When you cook the flat/point, do you insert your temp probe in the flat portion? Also, do you figure about 1.25hr per pound still? Do you figure 1.25hr per pound for the little flat too, when you cook it later?

Locally I have found some excellent full packer Angus briskets in the 19/20 lb range. They are too long for my 18.5" cooker and I don't want to fold them. Do you ever cut the brisket, leaving 1/2 with a flat & cap , and the other 1/2 a flat only? If I do this, are there any tricks I should...

Tommy, The 3/4" plugs are the ones that fit my 18.5" WSM.

Bob, In a competition where the judges only take one bite, is one thing - but with all the chemicals these injectables have, do they make the meat taste strange, after the first few bites or do people have any ill side effects after eating a dinner's worth of the meat smoked with these things??

Bob, Do those types of injections add a lot of unusual or fake flavor to the meat?