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If your brisket is dry because it was overcooked then FTW has been slammed shut and your brisket is unrepairable. If it is undercooked, it is repairable by throwing it in the oven until you reach FTW. I have done two brisket cooks, the first was perfectly moist and then second was dry. On the...

So if a brisket is dry, there are two possibilities: it might be undercooked or it might be overcooked, and that window in between is the fork tender window. The FORK TENDER WINDOW ("FTW") is dependent on the cook temp. and the quality of the meat. Higher smoke temps followed by foiling and...

Home Depot...about $34.00

Yes, the water pan was empty. I'm gonna chalk this one up to the wind. I'll do another turkey smoke on a windless day to determine if other variables are at play. Thanks to all.

Wow!! LOL big time !! Perfect choice of music. Although, I had envisioned Strauss' waltz. Too funny! Although this is a serious site, who doesn't like a good laugh.. Thanks.

Great film! It would be even better if you had a musical score next time or sound effects. Clearly, you are technologically savvy. Welcome to the site.

I used kosher salt, although their recipe did not specify what type of salt. Other recipes use kosher or non-iodized salt. I don't think you will go wrong with either one. I think you will enjoy this recipe.

I knew nothing about the BGE until I saw this strange looking thing on my neighbor's deck and then we began to talk about it. The egg definitely has a lot of benefits, most importantly, its fuel eficiency and heat retention. However, I'm going to echo a previous comment. What led me to the...

Doug, Thanks. See you in the superbowl.

Yes I did. I also added some additional unlit on top at least twice, about 1/4 weber chimney. On the second add on. I also added a few pieces of lump and one additional piece of oak wood.

No...I have nothing to block the wind at this point or at least not willing to put up a screen which will most likley blow away. I think I going to pull it off and throw it in the oven to finish it off.

I having been cooking a 12 pound turkey for 2 hours now and I can't get the temp over 290. It is 25 degrees out and windy. I used 2 chimneys, one lit and the other ulit. But wouldn't the wind cause the temp to increase? Any thoughts on this? Please advise. Thanks. Mike

That's interseting - low rpms is better. In my case, the porcelain chips were indeed very minimal and were uniformly located around the hole. I did have some difficulty beginning the cutting process as the bit was trying to break trhough the porcelain. It seems to make more sense to use a...

I think I read this in Paul Kirk's Championship Barbecue book that one of his favorite bbq joints use to slather briskets with a mixture of mustard and a couple tablespoons or so of Worcestershire sauce before lightly seasoning with rub.

TJ, I used the unibit # 4 drill as suggested. I expected to drill the hole a lot faster than I did but I think that was due the very old drill that I was using (not much by way of rpms). I did make a nice clean hole. I did have to drill all the way down to the last step 7/8 inch to have the...

Given Steve's chipper response to Willy Wonderful Wub, I just wanted to change the name of Disney BBQ Sauce to Wally World Wonderful Sauce. Wally World Wonderful Sauce 1 1/3 cups ketchup ½ cup rice wine vinegar 1/3 cup water 4 t molasses 1 t brown sugar 1 t chili...

Excellent desgin. Functions like a banana peel. Very smart!

It's 7 degrees F out here. Thanks

Since I don't want to experiment with Cowboy lump on my first turkey cook, I'm gonna stick with Kingsford and go easy on the oak as you suggested Kevin. As for the Cowboy is there any reason your not a fan of it.

I have not experimented with the Cowboy lump yet. It seems counter-intuitve that it would be blander than Kingsford. That's good to know. Thanks.