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You could potentially utilize a diluted simple green solution or vinegar (acetic acid) and Lemon juice mix with a high salt content.

Nothing more homely than barbed wire ;-)

Massively jealous. Those steaks look fantastic.

Great Post. Thank you.

My grillin buddy Major Applewhite.

I'd cook something in my cast iron skillet prior to preparing queso in it. I would utilize hickory or oak wood.

It was most likely Select if it wasn't marked. Always pick the best cut of meat you can afford when doing Brisket. Brisket isn't too difficult it just takes time. My last brisket was a choice packer weighing about 10 pounds. I cut away nearly all the fat cap and added my rub. I found that my...

In short, yes thickness of the flat will make a difference. Most flats will taper towards the end of the flat. Pick a well rounded brisket with a uniform flat for best results.

I have not considered the high heat method.

Here in Austin we are blessed with an abundance of places to buy brisket but I always seem to find >11lb packers, like 14-18 Lb packers is pretty normal. I see people talking about smoking smaller briskets 8-10 Lbs and have to ask if they are finding smaller packers or if they are smoking...

I would certainly marinate my skirt steak before grilling it. I've achieved great results with the cut by marinating it and then GRILLING it. I would hesitate to smoke a skirt steak only because you're using quite a lot of fuel to smoke a thin piece of meat and may essentially just dry it out.

I'm in Austin and the Walmart up on Burnet has Full Packers stamped USDA Choice for 2.19/lb. They also carry Walmart Deli Brisket that isn't stamped- I'm presuming no roll select. I also use Pecan or Oak exclusively and I keep my roommate and girlfriend happy.

I recently received some Thermoworks products for my birthday. Got the TW8060 (high Heat Package) and a Thermapen. Any suggestions on using the TW8060 with my WSM? I have a 15 lbs packer and 3 racks of babyback ribs in the freezer just waiting for a good day.