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I'm looking for suggestions on how to improve the flavor of my briskets. I've got the tenderness down pretty well, but I'm just not happy with the overall flavor. Here's my general preparation method: - Buy the brisket flat from Sam's Club, generally right at 6lbs. I always pick a decent cut...

I'd say go with the hickory. They shouldn't be in too long, and if you like the taste of hickory-smoked pork, I think you'll like 'em. Maybe just a couple of chunks for a sustained light smoke, since hickory is pretty stong stuff.

I agree with Mr. Minion - the rub is key. Actually, as was mentioned in another topic, if you can stand the stuff a little MSG in your rub will act as a flavor enhancer - it doesn't make the food saltier, just brightens the flavor and makes your taste buds more receptive. Try mixing in a little...

I love doing those Hormel pre-seasoned Pork Tenderloins in my WSM, but I do them at a fairly high heat, somewhat like Turkey or Chicken. I average around an hour per pound, just enough to get them up to ~155F, and then take them off and let them rest. It generally only takes an hour to 1.5...

I got one of those Polder dual-readout thermometers and used it at the NKC BBQ Contest earlier this year...first use of the thermometer. After about 2 hours both readouts were over 300 degrees, but the actual temp was around 100. I returned mine to the place I got it and am going to order one of...

When I make poultry brine, I make it in two parts - 1 - Water, Salt, Sugar - all cold, I just stir to dissolve 2 - 1 c. water and all my whole spices I boil the 1c. water (with the whole spices - garlic, ginger, allspice, cloves, cinnamon, etc. - whatever I've got) into a "tea" then add it to...

Well, I thought I'd post a follow-up to my original post here... Our team, "Smokin' Poobahs" just completed our first competition of the year at the North Kansas City contest. BEAUTIFUL weather. We used 2 WSMs, 2 weber kettles and my old New Braunfels Bandera. The products from the Webers...

If you have a local source, consider using crushed dry ice to freeze your 'que after vacuum sealing it. The faster the meat freezes, the smaller the ice crystals will be and the less cellular damage will occur in the meat. This will make the meat less likely to get "mushy" after being frozen...

For all you WSM BBQ circuit competitors out there - without giving any trade secrets away, how do you arrange your ribs in the WSM for competition? We've only done a couple of contests, and I've always laid my ribs (I use loin backs, by the way) out in a Bandera smoker. However, I'd love to be...

I am replacing an old (very annoying) El Cheapo Brinkman with a new WSM that was found at a local Westlake for almost 40% off. What a fantastic cooker! I have a New Braunfels Black Diamond, a NB Bandera, the previously mentioned Brinkman smoker-come-planter, and a couple of Weber kettles. I'm...