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I did a small brisket flat yesterday. It had good flavor, but was somewhat dry in the end. I am looking for ideas on how to successfully cook brisket low and slow (not high heat). Your suggestions would be appreciated (things like pit temp, smoke wood, do I need to start with a whole packer...

I like Alton Brown's brine recipe too.

Glad you took pictures. Your recall of the dinner must be a little blurry from the looks of those final pictures. Love the Bells Ale.

do you use the sauce during the cooking process, or just dunk the wings in the sauce after they are done?

I did one for the Superbowl. I trimmed off the cap after seeing that done on the Pitmasters show. I will trim from here on out. More edible bark = more taste IMO.

I did Orange Marmalade Sriracha Wings on the WSM for the Superbowl. With no disrespect to anyone on this forum, they were good, but a little too sugary for my taste. I like spicy. I'd like to find a recipe that is a take off on Buffalo Wings. I like the technique of Larry's recipe. Smoke...

When you reheat in a crock pot, do you add liquid? If so, what do you add? Secondly, where do you live? I might need to drop by on Sunday...hehehe

I have watched several episodes and it is good TV. I find it strange that everyone tries to do the same thing and that all the recipes are super sweet. I personally don't like sweet. I think it would be more interesting if the judging involved a score for originality.

Is it possible to replace the Vents (air intake) on the bottom of the WSM? One of my vents has come a little loose at the rivet and it doesn't close properly (ie. allows too much air intake).

Thanks for the replies. I took the Butt off at about 11:00am at 190 internal. Wrapped it in two layers of foil and into the cooler wrapped in towels. We ate dinner at 5:30 and the meat was very warm when I took it out of the cooler. It was very tender and pulled very easily. I was a little...

I did my first overnite Butt smoke last night. Everything went off without a hitch...the smell in my backyard is to die for. The internal temp is 170-175 now. It appears it will be done a little early (I estimate around noon). We'll be eating dinner around 5:00pm. Can I hold the Butt in a...

Nice, I'm in Minneapolis and we have a huge snow bank on the east side of our patio. I am doing an ovenight butt tonight. Will the snow ever stop?

I am doing MD Pit Beef Sandwiches. Bringing them over to the in-laws for an informal dinner. Merry Christmas to all. Pat

I bought the Mav ET-73. Hopefully, it has a longer useful life than the horrible Taylor product. Thanks for your opinions.

I have been using a Taylor probe from Target and I think I am on my 5th or 6th one. Low quality in my opinion. What probe do you all recommend? It seems like Maverick is the one, but just want to get your thoughts.

Thanks Larry for the suggestion here. I made the recipe using Eye of the Round last night for a test run to see how it would turn out. All I can say is, it was excellent. My 7 year old son had 2 samwiches and a pile of roast beef after he had already finished his first dinner of Annies Mac &...

Thanks Larry, much appreciated. That looks good. Pat

My MIL wants me to bring mini roast beef sandwiches for Christmas Eve. We are having an appetizer spread and everyone is requested to bring one hot and one cold item. Does anyone have a reccipe for a simple roast beef that I could slice thin and serve on slider buns perhaps with a little...

Could you be so kind as to publish your baked beans recipe? That looks excellent.

I would say 12...if you are cooking them beer can style. You could have 3 per rack, I think. Depends on the size of the birds, though.