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Hey Rita, you think it's the real Stogie? I say give me some proof it's really you! Welcome back Kevin. Good to see you back on the boards again!!!

Flats have always been a tough cook for me. My results are very inconsistent compared to packers. Sometimes you just get unlucky and purchase a flat without enough marbling. What I have found to help is to cook at a higher temp than a packer. I'd bump it up from 220 to around 240-250 at the...

You might be able to stand it so that it sits on the lower rack with the butt portion on the grates and the picnic pointing upwards. It would make for a rather awkward cook. You'd be better off having your butcher cut the meat for you.

Karyn, this has been a big topic here. You don't have to foil, but it isn't wrong either. Foil helps speed the cooking process and keeps the meat moist. I prefer not to foil, but others here do. I think the meat comes out a little more like pot roast than true brisket when you foil, but it...

Looks great Bruce! How'd it taste?

Jay, you'll find that it is much easier to work with foods on the top rack. If you cook two briskets then use both racks, rotating meats from top to bottom about half-way through the cook. When cooking poultry and anything else ALWAYS put the poultry on the bottom rack so the drippings don't...

I'll second that for Weber's customer service. As for the temp probes - they do go bad. I've gone through a couple over the years. They're not overly delicate, but do need to be handles with some case. Try to avoid submersing the probe completely in liquid and try to avoid pinching the wires.

I prefer to throw on a pair of gloves and pull by hand. This way I can remove any undesirable parts such as pockets of fatty tissue that remain after the cook.

Daryl, Taste is subjective and no one person is right. Some like it wrapped, some don't. I personally do not like using foil, others do. Both of us are correct. As for competitions - you cook to please the judges - that's it! I know plenty of cooks that cook a certain way to win a...

Actually if I remember correctly he squeezed in 11 racks of spares.

Marinate in Garlic and Herb 30 minute marinade. Then sprinkle on some Chef Paul Prudomme's Chicken rub. Smoked over hickory. Crisped on a grill to finish. Simple, inexpensive and delicious!

My hero!

Hammy taste - the ribs were either 'enhanced' or the rub had too much salt and/or it was left on too long. I rub my ribs and then set up the smoker. The ribs sit on the counter until the smoker is ready to cook. We're only talking about an hours time. Dried out - the fact that they were...

I'll second the Maverick ET-73. Great little thermo, just falls short on the distance it can transmit. They claim 100ft, but I think that is under ideal conditions. Forgiving that one shortcoming it is a great device - HIGHLY RECOMMENDED!!!

My butt cooks normally average 18-22 hours (cooked 225* at the grate). The quickest cook I've ever had was 16 hours. I've read that some average 12 hour cooks and I just cannot see how.

I've had similar problems before with my Maverick thermometer. It always wound up being a bad temp probe.

I'm not a big fan of foiling. That being said I was fortunate to get some pretty large spares my last cook. Almost 9 hours in the smoker till they were done - the longest spare cook I've done to date! Most of my spares cook in the 7 hour range - give or take about 30 minutes.

I've almost always shredded the point (just being lazy), but after seeing those pics I'm gonna do some burnt ends next cook! Looks great!!!

THat quick a spike won't have any effect on the meat. The only thing it may effect is the rub (if there is a lot of sugar in it). But even that is not likely. I've had temps shoot to the 300 mark and didn't have a problem. I really wouldn't sweat it. You'll be fine!

The other thing to do with the point is shred it while it is still tender, mix it with sauce and serve it on a bun. It's pretty tasty!