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He said that he wanted his Butt to look like a brisket…black and crusty. However he never really made reference as to what factor would be responsible for this. I noticed that his rub consisted of a lot of black pepper, but no sugar what so ever. Was the lack of sugar in the rub the reason for...

Mache, I am curious about the Temp and Probe test. I have two Thermometers, the maverick 732 and an instant read thermometer. When cooking the brisket, where and how do you recommend placing the 732 in the Brisket, the point or the flat, horizantal or vertical etc. Secondly, when doing the PT...

Thanks. My question for number one 1 was more so what food compliments to the Briskets best when folks are eating. In other words do most folks prefer brisket and pulled pork or brisket and ribs. I'm leaning towards the butt since it is soooo much cheaper than the ribs.

1. Should I do Ribs or a Butt to accompany my Brisket on Memorial Day. What's the better compliment? 2. Should I or should I not inject my USDA prime brisket. If I did, I would use veal Stock. 3. I want to eat my Brisket at 4PM on Saturday. It's a 14.5 packer. If I put on the WSM at Midnight...

The local walmarts here in NVA do carry whole packers, however they are select. I did however purchase my Brisket from Mr. Brisket in Ohio. It was a USDA prime for $5.50 a pound. It was sent to me in 2 day shipping. And now it is sitting in my freezer waiting for Memorial Day.

We've all heard about the Stall. Some people wrap and some power right through it. Others just take their time and wait it out. While I know no one way is better, I do have a question about the science of the stall. Ultimately, the stall occurs when the juices are starting to squeeze of our...

I've actually smoked two briskets, My family thought they were awesome, but they don't really no better. But at least in my eyes of my two boys, I'm god like. But used a weber performer with a smokenator for those two cooks. I cooked just the flats and I also used the texas crutch. With this...

Apologies. I want to do Brisket at 250. For the first 6-8 hours. Then I would like to add about 4 racks some ST. Louis Style Ribs. I would like to ribs to be done about the same time my point is done. I plan on doing burnt ends. But again my main concern is for the first 4-5 hours when I will...

I am planning a midnight cook on Memorial Day in the Washington DC area. Which means the humidity in th air should be pretty high. I am not interested in wether cooking with or without water is best, but i am interested in the pros and cons so that I can make the best decision for me. For...

So to confirm, I pull after it is probe tender, and let it sit unwrapped until it drops to 170, then cut the point off and cook. Then wrap the flat and leave it in the cooler until I am ready to eat. Doing it this way, I can ensure that I my brisket does not over cook when holding.

I was curious, if I cooked my Brisket to 205, pulled it, and cut off the point to make burnt ends, what is the best way to hold my brisket. And by holding, I mean, I understand that the Brisket can and will hold for hours but I do not want it to still "cook" and get it to soft while holding. So...

Team I would like to do a 13-15lb brisket on my 22.5. I would like to cook it low and slow at 225. I would like to not have to change/add coals to the cooker during the process. I would like to not have to wrap the brisket. I will be using a Digi Q to control temp. So for those who know, and I...

Interesting, why do you think you get a better brisket at 300 as opposed to the 225 low and slow. You do raise a good point about if the brisket is going to rest four a few hours, that you don't want to cook it until it is probing like butter, it will only continue to cook while it is holding...

I've been reading alot about brisket recently. I ve seen a lot comments by folks who said there attempt at brisket was a major fail. I guess I have a hard time understanding how can you fail on a brisket, if you simply follow directions. Having said this, I am curious as to what are the...

I want to do a big cook on Memorial Day. I'm pretty certain that a whole lot of other people will be doing the same. I am curious as to when would be the perfect time to buy a Waygu or Prime Brisket. I do want to buy to soon and lose to much quality, but I do not want to buy to late and they...

Wow that was 5 votes against no water. I was convinced that water was going to be needed to keep a moist environment in the cooker. I guessed I watched to much of the Aaron Franklin Vid on cooking brisket.

If I were to cook a Brisket over night and maintain a constant 250 temperature. How long would the water pan last if it were filled with water from the very beginning. I guess I trying to figure out how many times would I have to get up at night to tend to the water?

I am planning an Epic Memorial Day BBQ 2014. I plan on having about 25 people over. I want Ribs and Brisket to be the main meats. I've done both on my weber kettle with the smokenator and both come out really well. However that was minor league stuff. I got the WSM 22 of Christmas and I am...

My wife got me the 18.5 WSM for Christmas. I think I teared up a little. I quickly turned around and paid the $100 extra for the 22. Funny women always say bigger is better but they skimp on the good gifts for us but I digress. I have been on this site since then and I just recently was able...