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good advice... gotta start using up some of the red oak i got , maybe throw in a small chunk of mesquite.football season is here time too let it roll, finally cooled off here.. glenn in sc

thanx kevin will do... glenn in sc

i love mesquite, but u are right i have not used it cuse of the bad rap, but i will try a chunk next time mixed in.. just wonder bout the quality of the chunks sold in the box stores?? glenn in SC

i got some much oak chunks i will never use it up.. i bought a 40lb 4way box from chigger creek in april and hardly may a dent, good stuff though, also got a small amount from smokelicous really good chunks.. ever try one of the coffee rubs on brisket??? look interesting.. glenn in SC

lol dave.. just had dinner. did a whole chicken. brined it kinda last minute salt brown sugar little jack daniels and lemon zest. threw some rub on and on too the kettle using the weber charcoal separaters.. BBQd bout 75 minutes with a little oak at around 325 degrees.. really nice deal...

thanx guys, yea i usually take a chisel and chop up the chunks a bit works nice..my last smoke went really well with stubbs now getting ready for the next smoke.. thanks again Glenn ins SC

been checking out different ideas on doing briskets and read one site that said too use only lit charcoal and hardly any wood at all since the brisket absorbs smoke like a sponge and will make it bitter.. hmmm still like the minion method and use a good amount of wood chunks at the beginning...

what a day.. put brisket on at 6am, 1.5 chimney of stubbs, then 20 lit with combo of red oak white oak cherry and a little apple. assembled smoker with full water pan and rocked it until 4pm, hardly touched a thing.. brisket was bout 182 so i foiled and coolered for 3 hours.. Nice ring, and...

damm weather, ended us inside cooking Gumbo and cornbread and watching NHRA all day.. gonna give the brisket a whirl on friday, it will be cool and dry, cant wait.. glenn in SC

well just got a harris all natrual brisket bout 12 lbs, but WOW is the flat thin,very concerned, since i special ordered it i could not say no, plus 4.99 a lb.. OUCH.. think i will go with the beer spice and chipoltle pepper mainade followed by mustard sauce and rub, not real sure bout this hunk...

james.. i also marinaded the last brisket and i think it helped. i also got the best smoke ring ever, i think the moisture helped the meat absorb the smoke. i simply patted dry and applied my rub.. i never knew how many things went into the brisket smoke but i just luv trying too get it...

yep after many tries i agree no mop, just a uneeded step.. glenn in SC

thanks Mk, i have a mav, and i think it will roll fine without messing with it so i can get a little sleep, the staying awake and monitoring temps would lead too fine Bourbon drinking which might not be a bad idea.. maybe woodford reserve..LOL thanks much for the replie.. glenn in SC

mike.. i have tried them low and slow also, and it is good.. some folks cook them up too 180 like a brisket, i tried that also and it was good, i think i marinated also.. in the weber charcoal book the Dueling Bubbas cook them low and slow, i followed their plan.. either way i luv tri-tips...

ralph.. i flipped out when i was the carolina Blue 22 inch.. i have tried everything under the sun too get the smokey joe in that color, and the over seas stores just plain REFUSE too ship it.. same goes for the premium, i am now trying a contact in ireland.. sooo dam dissapointing since they...

sup folks.. going on vaca and promised the crew i would do a 10lb plus brisket, but i cannot bring my WSM.. gonna be using a 22 inch ketlle knockoff. got my firebricks and will foil under the other side, done this before, but not starting late at night and hitting the hay, any suggestions from...

dave.. holy cow i had it in the oven too past 7pm!!! and part of it still did not get up too temp, but did hit 195 in the bigger section..it was not too bad but there was not enuff marblinbg in it and it never really realesed, bvut i had the best smoke ring ever!!! dunno, maybe it was the...

dave: i like the Wiviott book but right off the bat i noticed i always had way more lump than needed, so i did go too the brinkman pan.. got quite a fiasco going on here today got a 7lb brisket flat but it was select, tried too do it on the kettle and after 5hrs in the heat and meat only at...

good points dave i think it is ok in the garage, but may move it in the house.. i did talk too a lady at ssmokinglic today and she was very helpful.. put in a small order too check it out will let u know.. thanx again. damm HOT down here in SC, nice Dixie Storms this PM helped a little,, Glenn in

how the heck do ya test the wood chunks moisture??? i have always got my stuff from chigger creek, but got stuff that have been in the garage which gets pretty hot in the summer do i need too re hydrate them??? Glenn in SC