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I wish I'd waited another twelve hours before asking this question. There's a marked difference between the way the butts reacted to a refrigerated rub and the way the brisket did.

I have one cook behind me based upon the information gleaned from this site (two briskets). Never did rubs before that cook, but was pleased with the results. I noticed that though I applied rubs 24 hrs in advance, they seemed to have more effect upon the meat in the 45 minutes after...

Ooops. http://www.bowyersedge.com/Images/brisketsliced.jpg David, in youth I did my share of "curiosities" on the end of a sharp stick. I'm still claiming they were good. Truth is, fires and spits require some sophistication--or a schoolboy's taste buds. The WSM required neither. Even when I...

Here are urls to my first WSM briskets, one with a rub of my own creation based upon the principles outlined in Paul Kirk's "Championship Barbecue Sauces," and the other, the "All-South Barbecue Rub" copied from "The Thrill of the Grill." The latter was by far the better rub, even though the...

The lid of a 32 gal. Rubbermaid refuse container works to bathe both grills in a soapy hot-water soak. Stack the lower grill on top of the upper grill, and press them both down into the lid. The same flanges on the lid that center it on the refuse container also hold the grills in position...

Started out well enough at 9 p.m. last night. Grill temp running steady at 222? by 12 pm bedtime, but I woke up to wind and rain and 49 degree temp 3 hrs. later, a grill temp around 190? and second guesses for not cooking under the overhang off the back deck. It was only supposed to sprinkle at...

Thanks, Jim. Not having had a practical eyeball encounter with brisket before left me guessing about the marbling in the point. I'd read elsewhere about marbling in the brisket, but I see now the reference was to the flat. Redirecting me to Chris's "Beef Brisket--Midnight Cook" set my mind at...

I think I'm headed for tough times on my maiden brisket attempt. I asked my butcher for two packer trimmed briskets in the 8-10 pound range. Told him I wanted them for barbecue. I figgered I was speaking his language, but it musta been his maiden attempt too, because it looks to me that what he...

http://bbq.about.com/library/weekly/aa102000a.htm Some good information here for lamb and mutton, cabrito and older goat.

This question interests me, too. A neighbor has two yearling wethers, mine for the taking. Have no idea what to do with them, but willing to try most anything. Thinking maybe to cold smoke a haunch or two. Beyond that, will entertain anything from the skillet to the Bullet.

Thanks, Ray. What I tried to say is that sometimes there are compelling reasons for us to use sodiums of one sort and another, but that I do not trust agribusiness to do it, and I do not believe the merchandizing reasons they give for doing it. I'm suspicious that these injected flavor enhancers...

Did not understand you were asking a rhetorical question. Rats.

To elaborate further, cures such as Morton's Tenderquick already have a proportion of sodium chloride added to the sodium nitrite to serve the early warning function. Others, such as Instacure #1 have much less sodium chloride. I add twice as much salt to each measure of Instacure (and an equal...

"BTW, why is it that almost everyone complains about pre-injected pork and poultry, yet, so many advocate injecting or brining?" Ray, I'm new to this forum, but have done a bunch of cold and hot (bbq) smoking. Uncomfortable posting, but maybe this will help. Brining for whole chickens and...

Was unable to get accurate readings with my Polder. It registered grate temps just fine, but was worthless as a probe, giving wildly exaggerated readings, because the sensitive monitor part was located past the elbow up near where the cable enters. I figured this out by messing with the probe in...