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Thank you Kevin! I do have a gram scale. Would I be able to get dextrose at a store like Price Chopper? To my knowledge I have none here at the house, so will have to get some before I mix up the cure. Thanks again, Kevin. That really helps me out, and I will likely try all of combos you...

I have done bacon based on this thread multiple times, and I enjoy it very much. Now, however, I'm wanting to try bacon with a different taste. I've read about pepper cures, but I don't know the actual ingredients/proportions in the cure. I have pink salt, and would like to use that as my...

If worst comes to worst, grab some tongs and remove some coal from the cooker. If you have a kettle, just place the hot coals in there. Not ideal, I know, but it will work in a pinch.

Great looking brisket! Where did you order it from?

I don't worry about losing too much heat when I baste like that. As far as finding something to set the grate on, I use my kettle for that. I just place the top cooking grate right onto the cooking grate of my kettle.

I'm looking to do a pork butt at the end of next week and am thinking about injecting for the first time. I'm planning on using the Mr. Brown rub, and want to know if anyone has any ideas on an injection recipe that would complement Mr. Brown nicely?

Looks great! Congrats on a very successful first cook.

No problem, Alexander. I'm actually surprised no one suggested it before me; this site is where I got the idea for doing that in the first place. I'm looking forward to the pictures!

If your wife doesn't like the idea of a cooler in the kitchen (like mine), you can use the microwave just as well. In fact, the cooler I have is too small for briskets, so I usually wrap mine in foil and store them in the microwave until I'm ready to either slice them or put them in the fridge...

This is something I might try sometime soon, but I have a few questions about the aging, John. Do you apply any kind of marinade/liquid to the meat, or do you simply put it in "dry", so to speak? Also, when you poke holes in the plastic bag, do you pokes holes in both sides, or just one...

I just contacted Paradise and the price is in fact $3.95 a pound as stated on the website. Apparently they go through so much brisket that their supplier gives them a discount on it. And since they go through so much, the lady said it is always fresh never frozen. If you're having it shipped...

I order my pork bellies from paradise. They are local for me, so I can go to the store and pick them up and save on shipping. My experiences with paradise have been nothing but pleasant and I can't recommend them highly enough. If no one has heard back from them about the brisket price by...

Looks great, Mike! I'd take a plate of that any day. I also like toasted buns. And Russ, to answer your questions - I usually let my pork butts rest, wrapped in foil in the microwave, for at least an hour, closer to two if I have the time. Then I unwrap it, cut the twine off (I always tie...

If they're not going to talk to you, I don't see what you can do. If I were in your position, I would continue to keep smoking whenever I pleased, regardless of what your neighbors might say. Since your new place allows you to use charcoal, I'm assuming that's at least part of the reason you...

I would refrigerate as well, then a few hours before the event (probably between 4 and 5 if it were me, closer to 4) I would take it out of the fridge, put it into a crock pot with a bit of water or a finishing sauce ( this one is popular and easy to make) and slowly reheat it. If you don't...

I agree with Pat on the heat; do what you are comfortable with, and certainly determine doneness based on tenderness, not temp. I've never brined anything before, so I won't be much help to you there. As for the wood, I would use one smallish chunk of hickory (less than fist-sized) and then...

Working on the pictures, Lance. I went about making them today, but the dough came out very, very sticky. I gave up before I got to the "shape the dough into a rectangle" step and trashed everything. Obviously, I took no pictures of this, and for the life of me I couldn't figure out why it...

When I slice bacon, I use a meat slicer. I place the bacon in the fridge overnight and slice it up the next morning. I do the same thing for brisket.

One time I was doing an overnight pork butt. I got to bed around 1, and got up at 4 to go to the bathroom. Figured since I was already up, I might as well check the smoker. I go out to my back porch and decide the temp is a bit too low. Now, I never adjust the vents on my WSM without gloves...

Be warned, this recipe is very unspecific. I'm hoping to post pictures sometime in the next week to illustrate the process. 1 cup Crisco 2 cups flour 1 to 1-1/4 sticks butter ~ 1 teaspoon of salt Cinnamon Sugar Preheat the oven to 400 degrees. Mix the Crisco and flour until crumbly. Add cold...