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Does anyone know where I can find Fab B in the Tampa/West Coast area?

I'm new to the whole injection thing, and I need some help. As I understand it, when you inject, the meat doesn't really "absorb" the liquid immediately, so you need to pull the needle as you push the plunger. Also, you'd want to inject in several directions from the same prick hole. Also...

I use sand in the waterpan and don't have problems keeping the temps up.

Greg, Where are you in relation to Tampa? At Grate Grills in Tampa, they carry almost every type of wood--and can special order different quantities. They're located on Tampa Rd near Oldsmar.

Thanks for the info, Craig. I picked up a brisket and two 10# butts from Sanwa. Came out fantastic.

Thanks Craig. I'm going to stop by today and pick up two briskets and four butts for Sunday's big cook. You going to the Plant City Pig Jam next month?

I have not been able to find Packer cut briskets in the Tampa area, only flats. Anyone have a source?

That's what I thought would happen--it didn't. The temp discrepancy remained throughout!

The other day while smoking my first brisket, along with my new Maverick E-73, I had a very strange temperature discrepancy. The lid was showing approximately 25 degrees cooler than the grate temp measured by the probe. I had the probe mounted to the middle part of the grate with the supplied...

The tough part about smoking on a gasser is that you need to maintain the burner high enough to get the wood chips to smoke, but need the cooking area temp to remain low. I used to keep the lid open after I placed the chips on the bars. Once the chips started smoking, I'd turn down the heat...

I've cooked many butts on my Genesis prior to getting a WSM. I always put the butts on the rear and kept the front burner on. Technically speaking, the front burner is supposed to be a sort of "pilot light," which should be on all of the time. If you find that the other racks get in the way...

I do the same but break down the WSM as a high-temp grill and glaze the sauce.

I did this last weekend, but took the butts out of the foil half an hour early and the bark firmed up a bit.

I'm with Jim. I vary the amount I use based upon the amount of meat in the smoker.

I pull the ribs off the smoker about an hour early and vacuum seal 'em. For reheating, I do them on the grill at medium, then on high to glaze the sauce.

Back ribs from Costco can't be beat. Lots of meat, hardly any fat, and the price is good.

Looks great. I'm trying that this weekend.

Are you referring to the remote probe thermometer? If so, I have one and it works very well, and is a good deal.

You bet. It will taste like a big chunk of ham. I'd skip the brine and smoke it "as is." If it isn't to your liking, find an unenhanced pork loin and then brine it yourself. I have found that the enhanced loins aren't nearly as good.

These WSM's give lots of wiggle room for error, as far as PBs go.