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I did 2 butts over a brisket this past weekend and it turned out great. I think the pork fat kept the top of the flat moister than it would've been otherwise. Never tried the opposite way. There are numerous threads on this topic if you use the advanced search function though.

Great interview. Sometimes I dream about having my own BBQ place, but some of the stuff Aaron says makes me pause. Not sure how my system would handle all of that sleep deprivation....

My two cents. Got my 2nd WSM last week. I ran a full load of Royal Oak with no meat in there, all vents open. Smoker got all the way up to 375 and stayed there for 4-6 hours. I assume that would burn off any "off chemicals" in the unit. I then did an overnight with 2 butts and a brisket a...

I thought so at first too, but I've had mine since November and I'm only on my 2nd disposable tank. If you only take about 5 minutes to light your charcoal at a time, the propane can last a really long time. Of course, I only grill 1-2 times a week. For those who grill more, it may be worth...

This was discussed recently in this thread http://tvwbb.com/showthread.php?41077-iGrill-or-Maverick-ET-732&highlight=igrill"]

Agreed, that brisket looks amazing!

What type of wood did you use? Hickory and definitely mesquite can be too strong if used in high quantity.

Pics or it didn't happen

Agree with Dave. I've done this several times, and the pulled pork is still extremely good the next day. No, it's not quite as good as fresh off the smoker, but your guests will still love it.

Looks great! Would you be willing to share your rub or any parts of the rub? I like jerk flavoring and I could see it going really well on brisket.

I have watched his videos and found them very helpful. I am planning to incorporate some of that knowledge on the cook this weekend. I will post my results on Monday and Tuesday to let everyone know how it went. Thanks for the help.

Was that from Walmart? I got a choice packer at walmart for $2.58/LB

I am more or less planning to follow this tutorial.......... http://www.bbq-brethren.com/forum/showthread.php?t=57882 It's easy to follow and seems simple for someone not very experienced with brisket. That said, I'm probably going to season the top of the brisket with kosher salt, coarse...

Thanks Randy. I believe you convinced me to rest and then slice on demand. I"m shooting for 250 but I don't really know how it will go. I just got a brand new WSM. (I have another but its at my parents house) Anyways, 2 pork butts on top, brisket on bottom, with brand new WSM. I know newer...

Is slicing ahead of time, and then warming up about 4 hours later an option? Just wondering if I absolutely have to rest until the party, then slice on demand, OR if I could slice ahead of time, then reheat? I've read so much about brisket I get confused. I thought I read somewhere that...

I can confirm that the Lowe's sale will start on Thursday in South Carolina. Assuming it's the same for all other states.

That's exactly what I paid in South Carolina. Looks like the pricing and availability is consistent throughout the US, considering i"m in SC and you're in CA.

I will be smoking 2 boston butts and 1 choice packer brisket for a Memorial Day cookout I am attending. Based on numerous threads I've read, it sounds like most people prefer to put the butts on top and have the pork fat baste the brisket. Conceptually this makes sense to me as pork fat makes...

Have you tried a choice brisket from WalMart? If so, how did it turn out?

I noticed that my Wal-mart has USDA Choice packer briskets in stock now. They used to not even show the grade anywhere on the packaging. I noticed that some were graded Select and some Choice, but they were sold for the same price. That seemed kind of odd. I found one that was Choice and the...