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Nice pics Rick! For Ron, I noticed you run a CookShack Smokette. How do you like it and how does it compare to the WSM?

I've had some trouble getting whole briskets in my area too. Finally found a meat supplier that'll sell them to me. They're about 1/3 the cost of a flat. I definately fell they could better than a flat. As for waste - Ron had it right. Return the point to the cooker for around 4 hours...

I've never seen them before, but then again trying to get beef ribs in this area is nothing short of asking for a miracle. My guess would be that they're just like pork, most probably from the shoulder (chuck).

I usually only add coal if I cannot get my temps up. And then I almost always put unlit briquettes in through the access door.

Darrin, just keep a close eye on those temps. With the door popped off it'll spike up pretty quickly.

Bryan, I'll second the suggestion for brine. Not only does it do a lot for flavor, but keeps the meat moist AND, as a bonus, reduces your cooking time. The most important thing to remember when cooking poultry with another meat is to ALWAYS cook the bird on the bottom. This will avoid any...

Just got off the phone with Maverick after explaining the problem of the missing antenna. They asked that I send them the unit for Darren to look at. I've probably spent twice the cost of the unit shipping receivers back to them. I'll fix what I have, but am done with this company. I don't...

I prefer it fresh alo. I think the meat has a nicer consistency and texture when it's fresh. But I also find more of a pronounced smoke flavor when reheated. Now if I'm the guest and haven't cooked all day then I like the flavor right off the smoker. Bruce was on the money when he explained...

No right or wrong way to serve up sides with BBQ. Besides, is there anything that doesn't go with pulled pork? The only thing you may want to do is offer a couple different types of sauces for the sandwiches. Try a mustard sauce, a sweet bbq sauce and a hot vinegar sauce.

$23.00 a slab! Ouch!!! Whaddaya drink with that, Dom Perignon? The cook shouldn't take much longer than a standard loin-back cook. You're looking at around 4.5-5.5 hours total cooking time, less if you use foil.

I've used it before without any problem. As long as the mold doesn't penetrate the wood you should be just fine. You may want to preburn the wood for a few minutes just to be safe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Thom Emery: How did the Texas rub do </div></BLOCKQUOTE> Thom - this stuff is absolutely the best rub I've ever cooked with!!! I still enjoy...

Nice job Josh. That brisket looks fantastic! Next time try cooking the point an additional 4-6 hours, then cut up into cubes and mix with sauce for burnt ends. That's good eating!

I've found the flats take substantially longer to cook than the packer cuts. I buy flats from time to time and find they average about 2 hours/lb without foil when cooked with a 225* grate temp.

Jim, keep in mind the smoker is just a tool. The cook involves more than just a vessel for heat, it involves spices, meat quality, timing, etc. Different cookers have different pluses and minuses. Stickburners do impart a slightly different flavor than a charcoal smoker, and you can easily...

Rick, I second Shawn. You'll serve a much nicer product by pulling it off the smoker that morning, wrapping it in foil, and pulling the pork at lunch time. It doesn't take much room or time to pull two butts. Worst case scenario is you bring a box of gloves and let everyone pull their own...

Get yourself nine 12" X 12" concrete pavers (around a buck a piece at Home Depot) and lay down a square. This should give you a solid base clear of any debris.

Go talk to the people at your local orchard/farm. Most of them are glad to either give away their trimmings or sell them at a very modest price.

Congratulations Tom! You've purchased a mighty fine pit - and I'm a little jealous. I've been eyeing a Klose for those bigger cooks. The WSM is by far one of the best smokers in its class, but I'd love a stick burner. I'm starting to feel a little cramped at times and I certainly tired of...

John's right - it'll be way too salty unless your rinse it well. Even then you may want to cut back on the amount of salt used in your rub when applying to a piece of brined meat.