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I have lost a Redi-Chek after leaving it hanging against the side. Ended up totally melted and had to buy a new one...expensive mistake on my part. I run my grate temperature chord through the bottom of the lid. This will give you chord length to rest the the temp. reader on something so it...

I use a method taught by Konrad Haskins that incorporates smoking a butt in a cooking pan. It cooks in it's own au jus and I serve and subsequently store it in the same pan. When it chills, the fat in the au jus solidifies but when it is time to re-heat, I throw the same pan in the oven at...

Flat tasted smokey but wasn't over bearing by any means. It was my first time using red oak and had no idea how much to use. Maybe next time I will try less.

Original Kingsford (blue).

For those of you offered your assistance after my first brisket "cook" (term used loosely), many recommended that I jump right back in and tackle another. Unfortunately I was not able to attempt my second brisket as quickly as I would have liked but wanted to update everyone on my second...

Interesting article...thanks for sharing.

Great pics and thanks for sharing.

Great post...thanks for sharing.

That was the first thing I thought too...great looking yard. Then I got to the pics of the cut brisket and loved them more. :) Great looking brisket and great photos. Thanks for sharing.

My post is the train wreck one..that is how I would describe my first brisket that I did last weekend :). Like Gary said, alot of good information from fellows quers regarding my issues. You and I have some similarities in the size of our WSM and this being our first brisket. The main thing I...

I would love one of those but can't afford one unfortunately.

Great advice and I had open vents facing the wind. Def. something I will change next time and might explain some issues controlling temps.

I will try this next time...thanks. :cool:

Great idea and one I will use on my next attempt.

What do you mean (bolded)? So getting control of my smoker is obviously something I need to get better at but how does one do that aside from the obvious? Should I be adjusting vents every time the temps drop or raise 10 degrees for example?

Brisket looks phenomenal...

I appreciate everyone's feedback thus far and your responses have been extremely helpful. Temperature control appears to have been my biggest issue and I am not sure how I can get my WSM to burn more consistently. In the past, temperature spikes have been very common for me and this is why I...

I made a valiant attempt at the silver skin but admittedly left most of it.

This post is intended to solicit ideas and recommendations on what I did wrong and offer to others a "what not to do" when prepping and smoking a packer brisket. First, a little about me. I am a backyard smoker with approximately two years experience smoking butts, ribs, ABT's, etc. That...

Came here looking for advice on Wal Mart Choice packers after just visiting my WM in Western Washington. $2.58 a pound and like the OP, saw both Choice and Select for the same price. I compared the marbling on the two and couldn't really see a difference. I don't have alot of experience with...