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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson: I ran my WSM out of water last night and burned a brisket. Guess I shouldn't have fallen asleep. I'm looking at buying...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe McManus: Yep - this sure is a winner. Gotta ask, how pronounced is the cream cheese flavor. My wife really despises cream cheese. I'm wondering...

Here's my wife Susan's recipe for peanut butter pie that took first (perfect 180) in dessert at Libertyville, IL. 1 cup peanut butter 1 cup powdered sugar 1 8oz brick cream cheese 2 tsp vanilla (the real stuff please) 1 pint heavy cream (whipped to stiff peaks) 12 peanut butter cups, chopped 1...

I've done the high temp brisket in my last 5 comps. I've got as high a 2nd and as low as 17th. I think the lower scores have more to do with the quality of the brisket I used than the technique. Been using ungraded packers and I think the last few have been select if they we're lucky. This...

I agree with Kevin, try a Pork Butt. Butts are good choice for your first long cook. They are very forgiving.

I did try a brisket once that I had the butcher run through his jaccard. It seemed to dry out a bit more that usually, and didn't do anything noticable for flavor or texture.

I think what you guys are missing here is that Chris's injection is ment for competition use. Since the judges usually will only take a bite or 2 you need that extra something to catch their attention. I use a slightly modified version of his injection for comps and have had my butt finish as...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I have no idea what the boiling temperature of sand is.. It isn't in the "smoking range" of temperatures though. </div></BLOCKQUOTE> Not only is it not in the "smoking...

WOW! that is a HUGE flat. Most packers I cook are not that big. As far as adverse effect of papain, if you are allergic to tropical fruits you may have a reaction to the papain, or if you eat a ton of it (or papaya) you could develope soars in your mouth or esophagus. That's about it. This...

It is really up to you. When I cook flats at home sometimes I foil and sometimes I don't. I check the temps when I get up and then decide. If the temps are still 160 to 170s I'll foil, if they are higher I let it finish unfoiled. Try to get everything done in time to rest for at least 2 or 3...

Pork on top, brisket on bottom fat side down. Let the PB baste the brisket (Pork Fat Rules!). I would use a combination of hickory and cherry wood. But pecan is good, I've used apple as well. Cook time depends on temp you run at. I would do it as an overnighter.

When I use the "Mr. Brown" rub I make a very thin carolina style red vinegar sauce. The interaction of the rub and the sauce works wonders. The vinegar neutralizes some of the black peppers bite and the pepper and spices from the rub meld with the sauce almost transforming it on the meat...

It depends on how dirty your grates are. If they are really bad you're going to do some scrubbing no matter what you use. That or your going to eat right through the plating and rust will develop. If it works like easy-off a few hours in a plastic bag is good, I've gone up to a day in the bag...

It's possible to produce a quality brisket on a fairly consistant basis but... Brisket takes a little more getting used to than pork. It's not nearly forgiving as pork so it can go wrong at times. A lot also depends on the meat. You can do everything right and still have a problem. You need...

I use a mustard slather with brisket. I does help hold more rub on the meat. As stated above you cannot taste the mustard at all in the finished product, and I think it does help the bark a little. It's worth a try, decide for your self if it's worth it.

If you foil too soon or let the brisket go much past 190F then you run the risk of "pot roast". Foil at 165 to 170 and remove from the smoker at about 190 and you shouldn't have a problem.

I think 125 is a little low to be wrapping. But, then again I've never won like Chris Lilly. If I wrap, I do it at about 165.

I've used both and the previous posts are all right on. With the WSM you can maintain constant temp, and you control what that temp is with the vents. The brinkman is going to run at the temp it wants to run at, you don't have much control. Also the WSM is built alot better than the...

Don't for get the low ash factor with lump! One of my favorite lump attributes, especally a high quality lump like WG. When I'm doing alot of smoking and too lazy to really clean up I can go 3 or 4 cooks before I need to clean out the charcoal chamber. No way you can do that with Kingsford.

John, I've used that Dr.BBQ recipie several times and the ribs have been wonderful every time. I've found that the amount of time needed in the foil really depends on how close you keep the temps at 275. If you can keep the temps there through the entire process it usualy only takes 1 hr in...