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I'm curious to see if it adds any moisture or any added element at all. I was able to grab a rather narrow butt, so I'm hoping that some penetration has occurred.

I want to do a test this weekend before the big day. Any suggestions? I'm thinking about a brine and then dry rub...

It's on and I'm assuming fat up, just checking. Thanks

I wasn't able to serve our brisket today. Was is the best method to reheat without drying it out?

Just looking for some feedback. I'd like to find a more natural charcoal instead of Kingsford. They are carried by Lowes, so it's convenient.

There's got to be more than Cheesesteak in Philly. We have plenty of scrapple here in Berks County.

Heading down for a concert in a couple of weeks and wondered if there are any.

Enhanced with salt?

I need an new injector. Any advice. I had a P.O.S. Raichlen brand before and I just can't stand it.

Any advice on preparation or what to look for. I usually do butts but the butcher had these instead.

Be careful with the white pepper, it's very strong. I never use it. Not a big fan of onion powder either. Love the ancho. If it were me, I would stick with ancho, salt, and pepper, and maybe some garlic.

I didn't need to this past time, I prefer not to, but do if I see things drying out. I don't remove any fat from my 8 pound brisket, I forget the term, packer? But, I like the results withou...

I had a 7 poundish brisket brisket today that I'm really happy with. Sounds kinda nerdy, but I think most of you understand. I did an understated rub, salt, pepper, paprika, garlic, and Montreal. Smoked for around 8 hours, kept all the fat on. I really think that helps. Anyway, being my own...

Where at FM Browns do you get it? I thought their retail store was closed?

Bryan, I just noticed you live in Lancaster. I'm just a bit away here in Reading.

I'm looking for a more basic brsket rub. I usually use Mike Mills Magic Dust for almost everything. I'd like to tone down the spice a bit. Thanks

Same thing happened to me, I restarted the fire and they were fine. There is technically some danger with the temps that the butts were at, but I'd rather get sick then throw them out.

Geez, You have to go through all of that to share some barbeque. I'm not talking about catering large events, just sharing some love and seeing where it goes. I hear you about the liability, though. Sadly, We've become a litigous society.

I'm really interested in starting a very small scale sharing of my barbeque. Any ideas on how to do so? I'd like to just start out really small, maybe a little party or two and see how it goes. I'm not really a marketing genius, OK, Well I usually don't talk to a whole lot of people, period...

Great idea Larry, I read your post just in time to give a couple last minute apple juice injections. We'll see how it goes.