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Jason - I'm with Alton on this one, personally. After taking my knives every year to the local cutlery shop and watching a professional sharpen my knives, I don't think I'd want to trust a gadget that cost less than the knife to sharpen it. That's just my opinion, but I've got knives in my...

We used a 2 parts Oak to 1 part Cherry mix on our Brisket last weekend to take 3rd for the Smokin' Poobahs at the Sugar Creek contest. I love the flavor and color I get with Cherry, but I do think you need to be mindful that it is a fairly potent wood. I think it has more oil in it than other...

A couple of weeks ago on "America's Test Kitchen," a PBS show done by Cook's Illustrated Magazine, they did Smoked Salmon - not cold smoked salmon (a la lox), hot-smoked salmon...actually used a weber kettle to do it. The show was relatively decent, they make a few mis-steps on the web site that...

I usually intentionally wet the surface of the brisket before generously dousing with rub - usually with something like apple juice, Dr. Pepper, or Country Bob's all-purpose sauce. I don't bother "rubbing" the rub into the meat, I just coat each side (and the ends!!!) and then put into a big...

I generally allow for 2hrs/lb. on brisket, so you might be cutting it close for a 6pm dinner. It generally comes in at closer to 1.5hrs/lb, so it might be done around 4:30ish, but you're right - "it's done when it's done." When done, wrap it in foil (double-layer) and then put in a dry, empty...

Our neighborhood is full of stupid kids, even stupider dogs and no back yard fences, and while none of them have yet knocked over a cooking smoker, I wouldn't put it past them, so I've never cooked while not being both present and at least semi-conscious. This is also probably why I stay up all...

Here are the BBQ Books that I've gotten over the years: - Smoke n' Spice - I forget the names of the authors, but they do have a new edition out. This is my favorite general BBQ book - not really for grilling. Very well done. - KCBS Cookbook (It's Not Just for Breakfast Any More) - Also a good...

Paul Kirk and others recommend cutting a notch off the end of the flat end of brisket against the grain before smoking, so that you can just cut parallel with that notch after smoking. That's about the only cut that I've found can be tricky. Is there a particular cut of meat you're wanting...

If you're careful, you don't actually have to remove the skin from the breast to rub underneath it - just cut the fascia connecting the skin to the muscle at the bottom of the breast, then use your fingers to separate the skin from the meat while trying not to break through the sides by sliding...

A product called Greased Lightning was handed out at the 2003 American Royal in the expo hall, it does a pretty good job - I found large sprayers of the stuff at Lowe's, and now use it for the racks and water pan. I'd be interested in trying the Dawn spray, though, they make darn fine stuff.

Burning fat is the tastiest carcinogen I've ever had the pleasure to ingest in mass quantities. ;-) I'm not sure I'd do this with brisket fat, but I think rendered pork fat from the shoulder is very tasty stuff. I sometimes keep it to mix back in with frozen leftovers, especially through the winter.

Salt density is very important to keep in mind - here's a little fun story. ;-) The second time I ever brined anything (a turkey breast), I tried using pickling salt rather than kosher salt. BIG mistake. The same volume (1c) of pickling salt probably weighed about 4 times as much as 1c of...

My favorite commercial rib rub is Cowtown "The Squeal" Pork Rub, I think you can get it from Hawgeyes. As for home-made rubs, one of my favorites is Alton Brown's rib rub from "Good Eats" on FTV. Here's the recipe: 8 tablespoons light brown sugar 3 tablespoons kosher salt 1 tablespoon chili...

You might also want to think about changing the 3-2-1 ratio for baby backs. I did 8 racks at the NKC BBQ competition this last weekend, but they ended up being 2.5-1.5-.5 (2 and a half, 1 and a half, half hour), and only smoked that first 2 and a half hours. They turned out great - got our first...

Some folks maintain that a whole brisket will be more moist than a separated one, but I always have difficulty getting both the point and flat to get to the same level of tenderness without drying out the flat. I've also seen some folks post about cutting them apart, then putting the point back...

Please go ahead and post how you went about your project, Rich, that might make a good summer project for me. It looks really promising!

Rich - did you have to buy those rotisserie units whole, or did you call and get replacement rings from Weber? That's an interesting idea...

I think Susan asked about putting leftover trimmed brisket fat on top of other leaner cuts to keep them moist. At a BBQ demonstration that I saw by the KC Rib Doctor (Guy Simpson), he talked about how fat cut from the top of a brisket when fried in a skillet will mostly burn, it doesn't render...

I'm going to see about getting a couple of boxes of this stuff to try out on my own. It sounds like a pretty good product, and if it works out OK I might invest in a palette unless there's someone in the Kansas City area that carries it retail. Thanks for the great review, I was wondernig how it...

I'd give my first-born, er, cat for a larger WSM. I'd tried to have a local guy build me the "magnum," which is essentially a 22" weber kettle to water smoker conversion, but that project died when he was hit by a car while training for the MS-150. I might try to find another local shop that...