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I'd still definitely give yourself a good 24 hours. After cooking, that much meat will stay way above 140 for 5+ hours easily. Just wrap in a bunch of HD foil, then put in a cooler, with some towels on top to fill the air gap. It will stay for a long time. Better to be generous on time than...

It probably won't take longer than 4 hours to get to 165, I woudln't imagine. You sure that is a whole brisket? Or just a whole flat? It's a on the very light weight end for a trimmed whole brisket. Could be, just more common for that to be the flat weight. Anyhow, I'd plan on around no more...

I don't know about you jersey boys... Bob, I'm a big hicory fan. So... hickory mixed with about anything - pecan, cherry, whatever. Or, just straight hickory.

for what you want - remote temps with alarms for meat and smoker, I think nu temp is your only bet. Some folks have said they get better range, but I've heard the opposite as well. Hope you find what you are looking for. my et-73 works like a charm...

That was my rationale - use less because it will likely get to temp quicker. But for some reason it hasn't turned out that way. I find the chimney lights faster, but smoker temp seems to get up to normal range at about the same rate. So... I now use the same amount of starting briquettes. Just...

oh man, I wish I lived closer to SC... would love to make some lump... you guys will have to take pictures of the occasion for us all...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sal DeTraglia: He went into the freezer and walked out with an entire pig leg in his arms--hoof to shoulder, skin on. He cut off the skin, trimmed...

I've never made BRITU. But... from what I've heard, the rub is very salty. You could just sub in the same amount of MSG as salt. if you want to compensate (not sure if it would need it) then use a bit more rub.

the length of time in a brine depends on what your brine is - particularly how much salt is in it. As for cooking time/temp, shoot for no more than 160 as a very final cooking temp. If you are doing this at a high smoker temp - like 300+ (I like 350), then I'd take it out at 155. If I were...

resting is always, always a good thing. Cut into that sucker too soon and you can see the juicy goodness ooze right on out of there. I'm not sure you'd notice much of a difference between resting 1 hour or 3, but certainly less than an hour and I think you can notice a big difference.

and I think if you really want to be safe, you can wait an hour or so after you put in the pork or beef to put the beans underneath. That way the meat above is already cooked, so you run no risk of drippings with a bit of cross contamination from some uncooked meat. Anyhow, not sure that is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon: No. A lot of false infor there Adam. If the sell by date was after 4/15 then you should be good for this week. As far as a couple weeks, not...

you've got no problem at all cooking it this week. Frankly, you could probably wait another week or two and you'd be fine, as long as that cryovac package hasn't been punctured. Some folks claim they sort of age their briskets in that cryovac, similar to dry aging, but in a wet environment. I'm...

gotta say, if you were to pull it at 170, I can't imagine how it wouldn't be very, very tough. Not sure what this pitmaster was doing to get a tender brisket at 170... but that wouldn't be what I'd get at that temp...

with a butt, I find that foil can speed up the cook, but I don't find that it does much to help the tenderness and moisture. There's so much fat already in it that it does it pretty well on its own. My guess is that if you left in it your smoker until it reached around 195, you'd find that it...

I think you'd probably want to stay at around 6 per load - three on each rack. Maybe you could squeeze in 4 per rack, but with tri-tip, I wouldn't want them to be touching, since you want the outside to caramelize a bit. Which leads to another question - are you cooking on high heat? Do you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Before anyone accuses me of going all brown-rice-and-yogurt-touchy-feely-70s-Zen-hippie ... </div></BLOCKQUOTE> But we already accused you of...

Chris - Great analysis. Thanks! So, it seems that in this test, the burn of the old may have been slightly longer, but doesn't sound dramatically so. When you tested in the morning and found the old K to have a bit more left - were there many coals left? I wonder how much earlier the new K had...

Lou - thanks for posting this. I use a similar technique for grilling when I want a slightly longer grill time than having it all already ashed over. Never thought of starting up the WSM that way. Will have to give it a try, though. Biggest news here though is the length of time you got out of...

My brisket cooking is a bit like a pendulum. For some time, I'd take off around 190-ish, because I wanted it to be a bit more tender. But, it was just a little dry. Then, I started to take it off around 185. Very, very moist, just not quite as tender. So now I try and shoot for somewhere in...