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I trim the flat fairly closely, but not as closely as he did. I do not trim the point anywhere near as tightly as he does. I also separate the point and cook it above the point. As for knife skills....let he who is without sin skin the first brisket!

I cook the point over the flat so that the fat from the point bastes the flat. I take the flat off when it is done ( I finally figured out the fork method for that and I let the point go to around 200 internal so that it can be pulled. some people like the sliced flat (usually adults) and...

The only time I have fouled up a cook is when I over smoked some spare ribs (well, I have had a few dry briskets to be fair~ You have to be gentle with the smoke wood on the ribs! Pork butt, beef shoulder and brisket can take a lot of smoke. don't be afraid of mesquite (many are!)...

I think hickory rocks. Particularly with pork. It is strong, and it will overwhelm a lighter flavored smoke wood, but I love it.

My cooking method for brisket always involves cooking a couple of pork butts over them. Yes, it's the fat!

I would braise them. You might get them tender in the que, but why chance it? If you do decide to smoke them, please let us know how it goes! Cheers

I saw this for the first time at Fred Meyers yesterday. I took a bag home and made burgers on the kettle. It resembles cowboy lump more than anything else. It has a lot of milled pieces in it. It is light weight stuff. It even had some lumps of carbonized bark! It did fine for the burgers...

Hi Pinny I use the dry salt cure method shown in a salmon recipe on the cooking topics of this board a lot. I think the recipe is called "salmon, brown sugar rub". This recipe calls for a dry salt cure that is a lot like the blood extraction process you are describing. So, I would say that...

Hey Steve, welcome aboard! I use the Lazzari Mesquite quite a bit. Safeway carries it here in Oregon. It really is one of the best lumps out there because it is very dense and you get nice BIG chunks It will give some flavor to the meat, but since it is already carbonized, most of the...

I hate to be the wet blanket, but I must strongly suggest that you start out with a quicker cook for your first lump effort. Ribs might be a good starter. I find lump much harder to manage than briquettes. Large temp spikes and drops occur much more frequently. You have to sort and pack the...

Sorry, I just reread my post and I see that I screwed it up. I put the point on the top and the flat on the bottom I put the fat cap up on the point and down on the flat. Cheers

I'll be honest here, I've tried bison in many ways. I WANT it to be good, it just is not. I've made it work in Chile and stews (I made a buffalo Bourguignon to die for, but that is more about the bacon fat used to brown the meat I think). The rib eyes I have made (and I can burn a steak...

Hey Steve One easy trick I use on brisket is to separate the point from the flat. I put the flat on the top rack and the point on the bottom. The fat from the point bastes the flat, and the cooler temp (in my q) of the lower rack seems to help the cook as well. 195 is a good rule of thumb...

Try finding a good hot sauce that you like (I like Chalula), to pour on your q at the table, and then cut down on the heat in your rubs. That's what I do

Don't discount mesquite for brisket. Oak and mesquite are a good mix.

The boiling water gets my vote. I do not know if this will actually work, but every time I try to use the microwave on meat I have vacuum sealed something bad happens. The fat kind of breaks away from the meat and it gets greasy. This greasiness doesn't happen when I boil the bags. It comes...

1. Lip over joints, so that rain runs outside of the unit. 2. A thermometer. 3. A better/air tight/click indexed filler door. 4. A 22.5" option would be nice because the weber roti unit would fit, and the whole affair would be much more versatile 5. A larger water pan. Those are my votes!

What Kevin Said. I would probably do it on the Weber kettle over indirect heat with the roti. You can use wood on the banked coals if you are looking for some smoky flavor. cheers Lou

Repeat in a monotone...very small vent adjustments...ohmmmmm...very small vent adjustments...ohmmmm.....repeat, continue...

I Cook the point on the top rack directly above the flat on the lower rack. At my house some like bbq beef (pulled beef basically), some like sliced. I follow Lennard Kong's method exactly for the flat. I take the point up to 200-205 and then foil and rest in the cooler. the flat is sliced...