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I do use a foodsaver vac. My old one past away so my wife bought me a Foodsaver V2450 for Christmas. I just find it so much easier to cut the chicken up at home. Most of the time I prep ribs at home but pork and Brisket we prep at the comp because those are really easy to do. If time is short...

Too much of anything is a bad idea if you ask me. I like to keep rubs simple especially when it comes to beef. I like my brisket to taste like a smoked steak and adding too much takes away from that taste. jmho.

The coast is about $4 lb for select around here.

Some like select but I pass on any select meat. I cook choice most of the time but I do like prime and waygu is even better.

I have seen some real nice flats at costco but never have seen a full packer. I may just let my membership die out and go back to Sams.

I get 50% yield on average from pulled pork.

I went to Costco last night and their flats were just that. Skinny little flats that I would not waste my time & $ on. A 2 pack of butts were $30 or more. I almost threw my card away.

I havent found a hardwood that I didnt like. I use cherry more than any because I have an unlimited supply. I like all fruit wood.

Wrap it really tight in saran, then wrap with tin foil, and freeze it.

I havent cooked FBA, only KCBS. With that said, I used to keep the reciepts handy but never have had to whip them out.

Consistency is important. The teams that cook every weekend get to that point. Practice while playing. That is why their names keep getting called.

Comfort is a huge factor. The very first comp after we got some AC, we got reserve. With that said, I love my Spicewine. It cooks fast at low temps and I dont know why, it just does. I do have some friends that do just fine with their WSMs.

If the sauce is set, It doesnt hurt the looks of the ribs at all cutting bone side up. Surprised me.

I always used water when I cooked with a bullet. I retired mine when i got the Spicewine. My nephew loves the WSM now. Thats been almost 4 years ago. Time flies.

Hey Paul. The recipes I use are simple. Just add a little of this and a lot of that. Perfect 82% of the time.

There is some really good advice here but there are many opinions. Just like the thread Kevin put up where he says that he doesnt care for them. Im totally opposite. I like the ends more than the flat. Diversity. Its a good thing. I love a well cooked burnt end. Cooked right B-ends are close to...

My experience with my WSM was the top grate cooked faster so my opinion is 1-2 hours longer for the one on the bottom grate. I always put the bigger piece of meat on top.

I work at a childrens hospital.

If the meat is falling off the bone then they are over cooked. I have ruined ribs because of foil. We do use foil to keep our Q from turning black. I cant find any other way to do that. I have tried many ways, temps, ect but foil is all I got right now. Black meat most likely will not score very...

We leave our briskets & butts in the original cryo vac, and we seal our ribs & chicken after we prep them at home with our foodsaver. I wouldnt leave any meat in paper because that will leak. You want everything to be on ice and super clean.