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15 lbs raw chuck should yield around 144 ounces cooked. Figuring 1/4 lb per person, the 15 pounds will leave you with 1lb to spare. Is that enough? Depends on your group; age, appetite, and most importantly what other food is being served. Sides, snacks, etc. will impact how far the meat...

Dan, I guess it depends on your definition of 'bold'. In Kevin's earlier contribution, he lists Thyme as the major herb followed by marjoram. I would try bumping up those 2 herbs. Then you can also increase the chile and black pepper amount. You won't over-salt with this rub as there is no...

Steve, B Harper's pic prodded my memory. When I do 'wings' I usually end up mostly buying 'drumettes'. I find the drumettes have much more meat. Paul

Steve, You can easily go 400-425. I never fry my wings; always grill at those temps. I use a dry rub and little smoke wood. Local members will have to give you suggestions on sources for wings. Paul

Glad to read the cook went well. I did a large brisket this weekend that wouldn't normally fit on my 18.5". I foiled a brick and draped the brisket over it. No extra foil for the ends needed. Paul

Allyn, there's a rough estimate out there that estimates 1 to 1.5 hours per pound. But you really can't go by that; rather you need to go by tenderness. The brisket is done when it's tender. Testing for tenderness is done with a probe such a thermometer or fork. If it slides into the 'flat'...

Hey now, you obviously haven't tasted my brisket! Paul

You're welcome! And don't worry about the grade of your brisket. Many have produced great finished results from select grades. I'm doing one tonight and it's not graded so I'm assuming it's select as well. There's plenty of fat/marbling in a brisket to make it tender and flavorful. Paul

Brian, Grading of beef is strictly voluntary and is an additional cost taken on by the processor which is passed on to the retailer and thus the consumer. Inspection is mandatory but that's different from grading. There's no real incentive for a company like Walmart to pay the extra money for...

Grilled hearts of romaine lettuce with drizzled balsamic vin and shredded parm on top is very tasty. Paul

Depends on what you mean by 'work'. If you're trying to impart some flavor onto the meat then no, it wouldn't. It will act like water does as a heat sink and absorb heat. Steaming flavored water doesn't transfer flavors onto meat. This ties in with the ever-so-popular beer can chicken: a...

The flat as opposed to the point looks lean but both sections contain a fair amount of fat. The point obviously contains more. There's more than collagen in the muscle; there's elastin and reticulin, etc. All break down at different temps. Most require either prolonged exposure to lower...

G, Wrap them tightly in foil (so the juice won't leak out) and then wrap the foiled birds in towels. Place those in the oven (don't turn it on). The birds should hold pretty well. You can also put them in a ice chest instead if you prefer (no ice of course). When it's time to serve, unwrap...

Welcome Marty, For most cooks the temp difference for me is meaningless. I choose the top grate for the food that will be done 1st as it will be easier to get to. You'll find that temp differences of 25* or less are usually insignificant; especially when cooking large cuts like butts or...

I would venture to say no and certainly not very tender. As Dave points out, steaming is a solution and method of choice for many delis to produce a moist and tender pastrami. I wouldn't necessarily go by the 165 mark; rather I would shoot for tender. Just as in an ordinary smoked brisket; if...

Keith, It depends on a couple of factors. How large are the shoulders you plan to buy? Remember they'll yield around 50% of their original weight. What other food will be offered? Sides, bread, salad, chips, etc. An extra chicken (insurance) will cost very little to add but a shoulder will...

A week in brine might be too long. To determine if the meat is too salty before smoking; rinse and soak in cold water, then slice a small piece off and pan fry it. Taste this sample and rinse/soak again if it's still salty. This way you are not smoking an unknown which is then too late. Paul

I don't think so. I've eaten at Franklin a number of times and had the opportunity to talk with Aaron after the lunch crowd died down. He swears that he's strictly a salt and pepper man. His brisket is fantastic; the best I've ever had. He did admit to buying a higher grade of meat from a...

Welcome Gil! 1) Correct; it's always better to have more unlit briquettes (or lump) than you need. You can always use the unlit ones for another cook. When you close all vents, top and bottom, your WSM should snuff out the fire in about 45 mins. 2) Depends on how much meat you're loading on...

Actually you can. Although I have multiple grinders, any electric grinder can be cleaned by adding dry uncooked rice and grinding it for a bit. Then dump/brush out the fine rice dust and virtually all of the spice is gone. About the only thing I've come across that poses a problem are whole...