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Thanks Chris. One more question...do you think the HH method produces just as good of a smoke flavor as low/slow? I would think that the smoke flavor would be less since it's on there a lesser amount of time. I was thinking of using Pecan wood as I've heard good things about it and brisket...

Can if anyone confirm if High Heat is the best option for this quality of brisket? I read the High Heat article on the main page and it seems to advocate that method for the lower quality brisket cuts. I've done two before and had issues with the flat being tough. But I did low/slow and not...

The only place near me that has briskets (that I know of) is Wal-Mart. I've only tried making a brisket twice before, and am planning to go for it again this weekend. It is a packer but the only label on the package says "Excel." I've been told to look for USDA Choice, but I do not see that...

Thanks for all the replies. Maybe If end up rich in 15-20 years, or win the lotto, I'll start competing. Until then, probably not I have to wonder how much some of the BBQ Pitmasters have really won from competing. On the show, Myron's winning are listed at like 700,000 I think; however...

Jim, thanks for your reply. I just may buy that book and give it a read. Based on my general observation, it seems that it would cost $500 or so to do most comps when you factor in gas and all that. It doesn't seem like the payouts are as high as they should be for that cost. Most of the...

I've been BBQ'ing for about 2 years now, and recently started watching BBQ Pitmasters, which has made me want to try a competition at some point. I was researching comps today on the KCBS website, and it seems like most of them charge about 200-300 to compete, but they also they you sell your...

Well i tried this injection on a butt this weekend 1 1/4 cup peach cider 1 1/4 cup apple juice 1/4 cup apple cider vinegar 2 TBL worchestire sauce 2 TBL texas pete It came out pretty good, but I don't think the injection was anything special. I've had trouble getting a strong flavor from the...

The PDF is great! I just started watching Pitmasters on Netflix and Harry is definitely my favorite! So cool to see the WSM featured on a show like that.

I want to try a new injection this weekend on a butt, and there's a store near my house that makes their own ciders. I've seen some threads online where people mention injecting with Apple Cider and they seem to like the results. Which got me wondering how a Peach Cider would do. I love the...

Dave, thanks for those suggestions. They sound good, but I am actually in the Columbia, SC area. Would you happen to know of any places in that area? I've tried googling it but maybe I'm not finding the right combination of words.

Hello, I've read through the epic Grillin Fools post for the whole hog that they did last year a couple times, and it makes me want to try a whole hog. They were able to rent a grill from a local meat market, but I think they are in St. Louis and I'm in South Carolina. Does anyone have any...

After further review, it may not have been "flakies." I seem to have only noticed the flakies on the bottom of my water pan if I use water in the pan, which is rare. The black specs I brushed off the lid were smaller, and I guess were maybe creosote? I shut all bottom vents and the top vent...

Does anyone else have experience with actually eating the flakies? Just making sure I am not going to die...thx.

What the last two guys said! What store is this Richard? This place looks awesome!

so you've eaten food with the flakies in it before as well?

Hello all, I made Pork Butts Friday night and put water in the pan to make sure it didn't overcook while I was sleeping. After taking them off Saturday, I noticed a great deal of brown/black flakies on the lid of the WSM. I then proceeded to scrape all of them off that I could with a glove...

it may be to safe to eat at that temp, but you'll want to take it up to at least 190 for it to be tender. I find that anywhere from 190 to 205 is the best internal temp for pulled pork.

Sounds like you have everything you need and have done a good bit of research. I'm sure your cook will turn out well. Just follow the site's directions like you said and you'll be good. This place is a wealth of information.

Becky, If it's 9 LB's, it will take anywhere from 10 to 15 hours depending on the temp you cook at. I would recommend trying to cook around 250 degrees and cooking it overnight. If you start it at 10PM and cook at 250, it should be done by 10:00AM the next morning. To cook at 250, I would...

Not sure. I didn't build it. Just wanted to link everyone to the thread so that they could see it. I would assume that this would cook just as well as any other UDS. The other things the guy did to it were just for looks and shouldn't affect the cooking ability.