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Not only is it a great addition to many recipes, some even serve it up on a plate all by itself. Try cutting it into small cubes and mixing it with some warm BBQ sauce. Mmmm...

Some people (including myself) feel that foiling changes the texture of the meat. It takes on some of the texture of a pot roast. I like using foil to rest the meat, but refuse to wrap it during the cook. This is not to say that any one way is correct. It's all a matter of personal...

Congrats! You've just conquered one of the toughest cuts of meat to cook. Now the trick is to cook like that consistently. That's where practice makes perfect.

Turbinado sugar is unprocessed sugar. You can buy it in the supermarket as "Sugar in the Raw". And yes, it does stand up better to heat than regular table sugar. I personally prefer the use of brown sugar as a sweetner for my rubs. Just be careful with the amount of sugar you use. It's a...

Keep in mind there are two kinds of smoke - good smoke and bad smoke. When you first throw on a chunk of wood it billows white smoke out of the top vent. This is bad smoke. It is rather bitter, contains a lot of moisture, and may deposit creosote on your meat contributing to a bitter taste...

Jeff, use time only as a reference to check the meat for doneness. But every cut of meat is different. It's done when it's done!

I laugh now whem I hear people talk about basting the meat every half-hour or so. I used to do it too and have since stopped. Basting may be great on an open grill, but for low and slow I don't believe it has much of an impact on the flavor imprint. I spent several months trying out different...

Most of the packer briskets I get are select cuts and cook just fine. With such a long cook I don't find end result to be much of different between the two grades of meat. What I would suggest is to make sure you can get the meat from your grocer untrimmed. My local supermarket will grab...

Bob, unless you have time constraints I would start the cook late Sat night and cook into Sunday. Try and time them to be done early afternoon, then wrap them until they're ready to be served. The food always taste better fresh out of the smoker.

Rick, are you making your own rub or buying something off the shelf? If you are making your own then try cutting back on the sugar in the rub. You may even want to give your thermometers a quick test to see if they are accurate. High temps will bring on a tougher bark. Also, you might want...

I wind up paying an average of $3.99/lb for flats. I couldn't find a packer cut to save my life. Once day I broke out the Yellow Pages and started calling all of the meat wholesalers in the general area. Found one about 25 minutes away that'll sell me packer cuts in cryovac for around...

I fooled with baby backs and BRITU about two years ago (only cook spares now). I have a preference for hickory so I may be biased, but I mixed some hickory and cherry woods with BRITU and they were some of the tastiest back ribs I've cooked to date!

Start your cook the night before. Fire up the WSM with the Minion Method and put the butts on about an hour before you go to bed. During that hour you should be able to stabilize your temps. I've cooked butts that were done in 15 hours and others that went well over 20 hours. It varies with...

Your butcher's right - if you're par-boiling. Gives the sponges, ....er ribs, a chance to try dry out a bit and get rid of the extra moisture. Now if they didn't have a chance to soak in the flavor of the sauce then they wouldn't have any flavor at all! If you're using a dry rub with sugar in...

Kingsford really is the most consistent product on the market. Lump/hardwood has a place in BBQ, but for long cooks you can't beat Kingsford for a steady/even burn.

Nice job Ben. As for adding coal and the MM method. Make sure you fill your ring to the very top (heaping) with coal and then add about 15 lit coals on top of that. Without any wind they should last you 18-24 hours without having to add more coal.

One simple solution to cleaning the WSM is to run it real hot. After a cook I'll remove the water pan, open all vents 100% and learn her burn hot until the fire goes out. A quick wire brushing of the grates and the lid and your ready to go for the next cook.

Falling apart is very normal. It'll usually hold together during the cook and only fall apart when you remove it from the grate. If you spray the grates prior to the cook and carefully remove it at the end of the cook you can usually keep the butt held together. Don't sweat it if it falls...

Cases of spares usually come packaged with two racks per cryovac package. These packages average 10 lbs or about 5 lbs per rack. Check and make sure she's not quoting 10 lbs per package.

Adam, I can tell you that foiling the meat doesn't just make it cook faster, but actually changes the overall consistency of the rib. It's hard to describe. It's just different. I like a little chew and a slight tug on my ribs and prefer cooking without foil.