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Took a trip down to South Louisiana this past weekend to fish in a kayak tourney. It's a rather large one with close to 300 anglers competing. A couple dozen of us are able to get down there early to do some prefishing, drinking, telling stories, and eating. I brought the WSM 22" to do some...

I trim down to about 1/8" and cook fat cap down on the WSM. Definitely remove any hard fat on the butt because that will never render off. I never brine anything except poultry. Don't usually inject brisket either, but many people do inject. Most people enjoy the crisp bark, but you should...

Sorry that it didn't turn out as good as expected, but that's how you learn. I wouldn't brine a pork butt because it will turn "hammy" on you, rather I would inject the night before cooking. Good luck with future cooks and don't let this one discourage you.

Don't open the lid for at least 6 hours. I start spraying with H2O every 30 minutes until the bark can't be scraped off with an easy fingertip. Wrap until probe tender. Let rest until 170 degrees internal before either eating or rewrapping and resting in cooler. (per Harry Soo)...

Gary, are you in a food coma? :D How did it turn out? It looks delicious from the outside.

Good luck on the cook, Gary. I'll be following closely.

You got a fever, and the only prescription is more charcoal! I ordered 2 packs ( only 2 limit) and threw a 10% code that I easily found by google. Came to $11.70 a twin pack.

That's a good looking meatloaf along with a beautiful story.

Awesome recipe. Definitely added to the rotation! http://tvwbb.com/showthread.php?64647-First-try-at-RSC

Attempted my first run at RSC. It came out really good! I definitely used too much charcoal in my direct zone on my 22.5 OTG. You guys weren't kidding about the flare ups! I scorched one leg quarter in a matter of seconds it seemed. I alternated pieces between direct and indirect until all...

Congrats on a beautiful cook!

Wait a couple of days. Just found this online. Plan to stock up at least until Memorial day. I think it goes on sale 04/01/16.

http://tvwbb.com/showthread.php?56677-Great-Cast-Iron-Griddle-for-the-Silver-A Talks about using a Lodge cast iron for the A, but later gives a link for a possible grate for the B. Good luck!

Saturday evening I got a wild hair to do a Midnight brisket. I slept most of the day since I worked overnight; so I knew I would be up most of the night. Costco was closed already; so I picked up an 11lb Choice packer from Sam's. I used Harry Soo's Texas brisket recipe. Rubbed and allowed to...

+1, and I would have scraped off the crusty bits on the side as well! Looks wonderful, Chuck!

Well, I'd like to say it turned out great, but it didn't. The flavor was good, but they were very chewy. I'm not giving up. I used the 321 method. I think a 3-3-1 might have helped.

2.5 hours in

They went on around 2:15pm CST. Hoping for around 8:30pm, but they're done when they're done.

Went to Costco looking for beef short ribs, but they only sold them flanken style and I wanted a whole rack. I then decided to check a large Mexican supermarket chain near my house. They only had then cut, as well, in the display case, but I was able to make my needs known to the butcher. He...

Total cooking time was about 13 hours. I thought the slices were a little dry at first, but those were the first ones from the end of the flat away from the point. Once I got about halfway up the flat it was considerably better. That's a 22"