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I personally don't mind having the ends cook up a bit on a big brisket. I consider this the cook's share, so when I'm slicing the meat these pieces never make it to the platter!

I'd think getting it on about 5:00 PM would put you in line for 7-8:00 the next morning. That said, as mentioned, each butt has a mind all its own, so if you're up early and think you'll be cutting it close, don't be afraid to up the charcoal ante and bring the temp up for the last 2-3 hours...

I get it from a local butcher for $2.39/lb. After a couple times in for the belly, the guy brings out a couple of his best 10-pounders, skin-off. Great service, and can't beat the price.

My thermometer came in at 214 degrees in boiling water. No complaints there. After charting it for several cooks, and with at least 10 lbs of cold meat on the top rack, I've found the top gauge to be 30-35 low at the beginning of the cook, dropping down to 25 degrees or so low after about two...

This seems like the classic chocolate/vanilla debate. We all have preferences and perceived needs. I have a family of five, with only one small eater, and the rest pretty much ravenous. And I often cook for gatherings. I like having the ability to easily cook two 15 lb. packers, or six 8 lb...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: Looks like fine bacon. Is there a difference in how the bacon is treated when not using curing salt? i'm guessing you just have to cook it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

As I use High Heat for my briskets, I go fat-down until I foil it to help prevent overdoing the bark on the bottom. The fat helps protect from the higher heat. Then I cook fat-up duing the foil portion of time.

What seems to be the going rate for a bag?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Ford: Corey , I do most of my posting from my phone,if you have a I- phone easy to post pics. </div></BLOCKQUOTE> John, at the risk of painting...

From experience I knew that the smoke "permeated" (for want of a better word) the meat only for the first few hours or so of the cook, depending on temperature. The wisdom here, and in various other places that I've read, says the smoke effect pretty much stops at 140 degrees, which jibes...

You could upgrade to the stainless door here and alleviate your concerns: http://candcgrillinco.com/ Or, you can take some time and hand-bend the current door until you get the best seal you can. That said, the door is not designed to be airtight, so some small amount of leakage is not a...

In a word, no. That top vent provides the, well, the vent to keep the airflow going to the fire. It comes in through the bottom vents and out through the top. If keeping it hot is a concern, you might consider giving it some shelter from the wind. Build a baffle or some sort of shelter...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andrew Wands: Whats HH method? </div></BLOCKQUOTE> Read here: http://www.virtualweberbullet.com/brisket4.html I've done several briskets HH now and...

I mix my own for pork, but for brisket, I use a local butcher shop's rub. Bringhurst in Berlin, NJ, they sell it in 8 oz. take-out tubs, and they just call it "The Rub". They make a batch in a five gallon container every day, and generally sell out by noon or so, earlier on weekends. It's...

Welcome Scott. This is an awesome site, with great people aplenty. I didn't wash mine, and had zero issues with the first smoke. It's done nothing but gotten steadily better and more consistent.

Just a quick FYI...the new 22.5 WSM has rectified this issue.

I'm new to smoking, but with a fair culinary background, I can say that adding salt to mitigate excess sugar, or vice versa, is not so much a cure as a masking of a mistake, leading to less than ideal results. In other words, you end up with something both too sweet AND too salty. Kevin's...

So my wife planted a fig tree that's growing like a weed. Cutting back the branches is standard practice, so I will have some decent sized fig twigs. I know, not chunks, but I could soak them a bit and use them in the smoker. I know the general rule is that fruit wood is good to go, but has...

I thought about adding another top vent, but I'm a butcher when it comes to fabrication. I'm not going to mount the fan. I have an old ammo box that's just the right height on which to sit the fan and direct the airflow into a bottom vent. I can get closer if I need more air, or back off if...