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Hi Shawn, I cook only St. Louis cut spares for competition. In KCBS spares or loin backs are legal and I'd guess that it's split about 50/50 among the cooks. I think they taste better, are meatier and they lay in the box nicer.

The serious meat guys at Sam's are there in the morning. Go then and talk to them and you'll be able to get what you need.

I don't really have a preference to cook. It's whichever one I haven't been cooking much of lately. I almost always order smoked turkey if Im eating out. I'm not a fan of ribs at all. I rarely eat them.

You have a nice wife. Flats are OK, but you have to get a thick one with all the fat left on. Don't be buying one of those piece of a flats with all the fat trimmed off. I do cook them the same. Fat down, and off at 190 to rest.

I wouldn't want any of the rubs I iuse applied "raw" like that. I use sauce to finish, but if I did want to finish with a rub, I'd make something just for that.

The perfect score brisket was before anyone thought of using sand. I have cooked extensively on a Jedmaster and now a Big Green Egg. They are both similar to the WSM without water. I like the way they cook, so why change. I also think the water impedes the bark, and may even wash too much...

I don't think there is a Chicago BBQ style. 20 years ago there was very little BBQ anywhere in Chicago. There are a few old South side joints, and they may have a Memphis influence, but it's not prominant.

Hi Dale, I don't like to take the meat out early, with the exception of chicken. Putting the meat in the cooker while cold will help the smoke ring. That's why I do take the chicken out, to minimize the coloration. I know there is the theory where the meat is shocked in to toughness when it...

I think the combination of lump for fuel, mixed with the appropriate amount of a chosen wood is very important. I don't ;like to cook with all wood, and I prefer lump to briquettes, although I do use them. A lot of money has been won using Kingsford. I also think the choice of chips is very...

Maybe you can just tell me the fundamental concept, and then I can comment on it.

I didn't mean to exclude feel. Sorry about that. I use a combination of appearance, time, feel, temp and knowledge of the days overall conditions to determine when a piece of meat is done. For brisket the safest way to learn is by temp, but I can't stick a probe in without checking the feel...

If you read my book you'll find that I don't put much stock in cooking by time, unless you establish your own times. There are too many variables between each of our processes. Temp should be around 275.

I don't have much experience on the WSM, but I do understand how it cooks. I'd always use sand instead of water. I just don't like cooking with water. I don't think it would be a very good contest chicken cooker, unless you took out the water pan and just cooked direct on the top grid. I...

Thanks for the nice words James.

Hi Brad, In KCBS you can't put the sauce on the side, so I always put some on the meat. People like sauce on their BBQ. Not too much though.

Hi Brad, On the contrary, I think judges need to be whacked up side the head with BOLD flavors. You only get them to try one or two small bites, and you have to get their attention. Bland gets left in the dust. I would not suggest anything spicy hot though. That could offend many judges.

I'd like to say Nick Nolte, but I know that Burle Ives is more appropriate. Yes, I'd like some suggestions.

Every brisket will be dry if you overcook it. That's what I think you did. Where did you decide on the 12 hour time? I think the fork test is nonsense. Get a good thermometer and use it. I also cook my briskets fat side down after almost no trimming. Cook at 235 until it reaches 190 in the...

Hi Phil, What you describe is the perfect example of the internet influence on BBQ. First, some experts declare thay have the FAQ of all BBQ. Unfortunately much of it is misleading. Then throw in the readers who just want the best shortcut they can find with the most "Smoke absorption". First...

1 Yeah, there's some pics out there. Look around. All the little fussing is what makes the box a little better. 2 I inject my brisket and my pork for competition. The actual things I use are not in the book, but there is some good stuff in there. I think it's a good idea right now since many of...