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Mark, Welcome to the forum and the world of smoking. Caution, it is addictive! Much of what many of us have learned has been by trial and error. When I started smoking I had the same question, but the fire will continue to give of smoke (hence flavor) even when it is not overtly smoking...

Ok Kids, After my first overnight smoke of the Brisket last weekend I am going to try my chance at a double smoke. I got a beatiful ~5 1/2 lb bone in leg of lamb and ~5 lb Boston Butt. The wet rub is on and in the fridge. This evening I plan to put them on ala Minion method w/ Hickory and Apple...

Bill, That's a tough question. But I have to say this past week end I did my first overnight brisket. A 7 3/4 lb beauty. The wife said it was my best, I may have to agree.

Steve, I cannot agree more. It is a shame to spend so much time, money and effort to drop the ball (or meat) by skipping this VERY important step. There should be a big banner on this forum that says "Be Sure To Foil Your BBQ".

I have been following the running battle here about the new Kingsford. I have used the new version many times without any problem-only good results. Saturday I did an overnight smoke of a Brisket and it turned out great. Almost 20 hours after it was lit the smoker was still quite warm.

Did BBQ/Smoked Chicken for dinner last night. Then I started and overnight smoke of a 7 3/4 lb Brisket. Just pulled it off and foiled and into the cooler. Now I threw a small slab of Baby Backs for a friend. I am not smoked out yet! Smokin' But Not Inhalin'

I agree w/ Jim, I would be afraid of disrupting the texture of the brisket. Long, low, and slow will make the way you want.

OK, Final Word- WOW. Put it on about 9PM, bottom vents were set at 50% temp was 230. I woke up about 2AM and checked-temp was 240, turned the meat and went back to bed. Got up about 6:30AM, top temp was 240, meat temp was 170. I left it on for about 1/2 hours and prepared the foil. I brushed on...

15 1/2 lb Brisket? WOW I thought the dinosaurs were extinct!

Rick, When I make my rub I usually go by the right color of the rub. Last year I actually tried to quantify how much of each ingredient I put in and wow was I surprised. I use a light brown sugar as a base ~1/3 cup Chilli power about

It may be just my imagination (running away with me) but I think a wet rub or at least a moist rub seems to flavor the meat better. When I do a Brisket, Butt, or Ribs I first coat w/ Worchestershire-not drown. Then apply my rub, turning the meat several time in the next 24 hours before the cook...

Guys, Thanks for the help. I have done a LOT of Briskets, but not an overnighter. As I mentioned, I am very fortunate to get really high quality meat from my butcher. Yesterday, he showed me the brisket and trimmed it to my specs. I plan on putting it on about 8-9PM w/ some hickery and apple...

I have a beautiful 7 3/4 trimmed brisket I got from my meat guy, organic, free range. I put my wet rub on it last evening and plan to start it tonight about 8-9PM and finish it about 9 AM. I don't plan of finishing it in the oven, but on the smoker and foil it until serving. I plan to get up...

Scallops when done right are great. BUT there is a very narrow window between done and rubber. Try to get dry packed scallops and watch very carefully.

OK, I finally did the BRITU! All I can say is WOW! I asked my wife what she wanted for Mothers' Day and all she said was Ribs. I followed the recipe w/ a few exceptions. I used my own rub, I fired up the Weber Smoker as per directions and used 6 chunks of Hickory and several handfuls of Apple...

Ok, after smoking for a bit over 3 hours and hitting an internal temp of 170 I took it off and foiled it for 45 min before carving. WOW what a good flavor-nice combination of smoiness and a sweet sour from the marinade/injection. This will be one to repeat. The only problem is cleaning up the...

A couple of weeks ago I asked for a smoked duck recipe. Thanks to all who gave me the Peking Duck recipe. I have a 5 lb duck that I dipped in boiling water X3, then put the sweet soy mop over it and place it in from of a fan for about an hour, the I injected it w/ the remaining mop, then into...

I got a Weber Rib Rack, used it twice and threw it out. With all of the good stuff Weber makes, they need to re-do the rib rack.

This topic is like throwing a grenade into a room! As far as eating out this is my list. In Peoria, Illinios there was a place called Big John's Bar B Cue-The Best of All Time. Even the Late Mike Royko wrote an article about it. I lived in K.C. and Bryant's realyy is Ther best in K.C.. Carson's...

I amke my Dad's from scratch sauce once a year, it is a bit labor intensive but very good. But basically, I am lazy. What I have found as a good all round sauce is a modified version of Open Pit Hickory sauce. I know a guy here who uses it as a base for HIS sauce and he owns a rib place. I take...