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For direct grilling: If the meat is thicker than the palm of your hand, keep the lid closed. If the meat is thinner than the palm of your hand, keep it open. Raichlin's rule, not mine.

Thanks y'all. I found an older performer on craigslist for $100. Maiden voyage today. Love this site.

How much charcoal do you use on the kettle?

Which is best for high heat brisket, Performer/Kettle or WSM? Why?

Put on a bone-in Butt about 6:45am. I'm cooking at 275 (I usually cook around 225-250) hoping it gets done by game time. Might have to foil later. Hopefully not. Throwing on some beans later in the day. Also, first time smoking with Cherry. The back yard smells divine.

Take it out when you insert the probe into the meat and it goes in with very little resistance. Imagine putting the probe into butter. That is the feel you are looking for, and it is done when it is done. Temp is a guide, but with brisket, you need to develop a feel for when it is tender.

Thanks Mike, So, 6 hours at 325 OR 6 hours at 250?

In general terms, how much time does it take from beginning to end on this recipe. I know once you get the meat to 165, you need 3.5 to 4 hours beyond that, but generally speaking, how long does it take to get the meat to 165? I plan to use 2 pack of beef chuck from Costco and I think the...

That's a great tip. I have one that is nasty. I'll give it a try.

I think you need to put a bag of ice on the breasts prior to smoking the bird...for an hour or so. Then the breast meat will be done at the same time as the dark meat.

I have cooked AB's recipe. I think if you do high heat on the smoker, you accomplish the same thing.

They all stain on the bottom. I don't think there is alot you can do about that.

How do you build the fire for optimum burger cooking on the SJS? Two zone fire or just coals on one side, no coals on the other? How much charcoal is ideal? Do you leave the lid off? Seems like if I cook with the lid on, the temp isn't hot enough.

I have LC and I use it all the time. It is a high quality piece of equipment. Love it. I haven't compared it to lower priced cookware, though.

Costco sells packers here. It is hard to find 10-12# packers, though. They are usually smaller. I have had good luck with them, though.

Why would you use brisket for this recipe? Couldn't you use chuck (pot roast) and do it for about half the cost? You could still smoke it to 160 and then proceed as in the recipe above.

My pup Gille last weekend in North Dakota.

I like doing boneless butts from Costco. I rub the meat and put some rub inside where the bone was, then I use 3 pieces of butcher's twine and tie the meat together so it is in the same shape as a bone in butt. Then cook as usual.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Costco stores around here carry boneless full shoulders rather than butt. They usually run 14-16 lbs, I'm not sure what the price is right now but it's usually in line with...

Schweinebraten mit knodeln. That's Bavarian.