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One other piece of advice. I keep all vents 100% open until the cooker reaches about 200 degrees farenheit. Then I close my bottom vents to about 10-20 percent open (I think the percentage may vary from cooker to cooker and you need to find what works for your cooker). My cooker then comes up...

Has anyone ever done a side by side comparison of a packer from Costco vs. a Wagyu brisket. Can one tell a large difference in the end product?

Is Pulled Beef (Chuck) best done low and slow till 160 then foiled? Or, can it be done high heat till 160 then foiled. Any other tips & techniques that will help? This is my first attempt, but have done butt and brisket several times.

I did a brisket flat yesterday on the WSM. Followed the HH cooking method. All in all, it turned out good. This was my 3rd attempt and I read and re-read tvwbb about 20 times to make sure I got everything correct. Tenderness was great. My question: I like the bark/crust that forms on a L...

I like this recipe. You don't need the planks. I have done it with soaked hickory chips and it was nice. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by patrick sullivan: Here is the recipe from...

What smoker temp were you running? What smoke wood did you use?

Here is the link to the MD Pit Beef recipe. md pit beef

Eye of the round roast is a good one for Maryland Pit Beef.

I recently cooked two overnight butts. For some reason they were done around 10:00am. I put them in a cooler wrapped in foil and wrapped and covered in towels. I opened the cooler at 5:00pm and the meat was still almost too hot to touch. It was excellent.

Kevin, what is typically your finished temp?

I did an overnight cook and it is now 8:30am and my butts cooked much faster than I expected. They are at 185 now. Guests are arriving at 5:00pm. How long will they hold, wrapped in aluminum and towels in a cooler safely? Any advice on how I should handle? Should I reheat them a couple...

Yes, I want to make something myself.

Does anyone have a good sauce recommendation for PP sandwiches? I am having a family get together this weekend and cooking a couple of butts on the WSM. I don't like sauces that are too sweet. Family probably wouldn't like anything too spicy.

I think Myron Mixon (Jack's Old South) does all his BBQ at 300-325 (Butts and Brisket).

I saw a recent Steve Raichlin show on PBS called Primal Grill. He smoked a 6 lb. flat, rubbed it, put it in a disposable tinfoil pan and put 4 or 5 pieces of bacon on top of the flat. He did a mop with it. You can see the recipe here: http://www.primalgrill.org/htdocs/bigbeef.html

Here is the recipe from America's Test Kitchen (hopefully ok to post since it is offered for free on their web site): From the episode: Surefire Seafood Aromatic woods such as cedar and alder give the most authentic flavor. Serves 4. Ingredients 1 1/2 teaspoons sugar 1/2 teaspoon salt...

I saw an episode of Cooks Illustrated where they made a rub of sugar, salt and pepper and rubbed the salmon after drizzling with EVOO. Then the fired up the gasser. Then make a small boat out of aluminum foil (about 4"x8" or so). With a sharp knife, poke a number of holes in the bottom of the...

A good trick for cleaning the grates is to fire up your gas grill as hot as it goes, then throw the grates on the grill for about five minutes. Then hit them with a good brush and you'll get most of the grease and grime off it.

Harry, I love the show and I always pull for you. Love the WSM cooking and the chicken hat. Do the big dogs like Myron Mixon earn appearance fees, or do you all simply live off of winnings at contests?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cutchen: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BBQ comp is...