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Dave and Bob nailed it! What is comes down to is...We can tell you all day what the issues are. It seems you are well prepared for that. Just get out and start throwing down some brisket. You just half to learn it. Each one you do you will learn something new. Every brisket cooks different...

Ahhhhhh, I see. We should set up a club with people on this site for trading goods. There is alot of people popping in here from all parts of the world. Probably have Customs knocking on my door for shipping beer and bbq sauce over sea's.

This is how 99% of the world does it. Some people try to reinvent it, but whatever. The first time you do them they will be a little ugly. Don't worry about it. It's part of it. Allow yourself hour of prep time (for a dozen) and follow malcoms walk threw. It's that easy

Thanks Folks. This was one of those cooks you slam together and didn't really pay attention to it and every thing came out perfect (go figure.) I'am pretty sure it had to do with the freshness of everything. Fresh salad and greens right out of a buddy's garden along with his strawberry's...

Nicely done and welcome Brian. I love seeing across the pond influence on american style BBQ. I believe you are our first chap from Scottland. Looking forward to many of you cooks. By the way, what's that sauce you are rockin?

Way to celebrate Man Jay!

Perfect color and bark along the edges Alex! Cherry and Adler is my favorite with Salmon.

Just keep it wrapped and make sure you have no cut veggies exsposed.

well done jeff!

First thing the boss said to me this morning. "You need to cook and we need beer" God I adore her! Been buried between work and catering for weeks now at it was time to fire up something for me and the boss. Used the k.i.s.s. rule and had a nice lazy Sunday. Shout out to he O'L lady for making...

Just noticed. Old school performer with the new grate! Even more of a bonus.

Nice Sunday throw down Chuck!

Well done! You bought a SJ and got a performer for free!

I always recommend learning and making your own. Most sauces on the market are ketchup with a degree of brown sugar in them. If not wanting to make your own Blues is the way to go. I put that stuff on my froot loops

lol. It just never made sense to me. Since they are not eating the bone. I don't worry about it. I've gotten dry bones when I would break a rack and over cook it. I cooked what I feel was my best tasting ribs ever the other week at a comp. Hit all my marks as far as taste, tenderness, the pull...

This. I always foil mine with garlic butter,salt and pepper. 300-350 for about 20-25min. Rest for 10min. Unfoil and eat or back on the grill over direct flame to give it some color.

Tony! You rule! I surf Swamis for 25yrs and pizza port is they original brewery in my mind. My dad first brought me there in the late 80's after a good session. He would order us a pie and himself a nice,cold,dark pint. I don't think there was a brewery anywhere around there until mid to late...

Enrico, I always wrap between 160 and 170. 175 is fine to wrap at. When you wrap add a shot or two (1/4 cup) of beef broth and beef bullion (50/50 mix) and a few dashes of your rub mixed in. Make sure you simmer it first. bump your cooker up to 275. One thing I learned with brisket is, don't go...

I really never got the dry bone thing. And never really focused on it. Since I had no idea on how to control it.

Red snapper,tuna,and salmon are outstanding on a slat block. The key is getting it HOT.