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Did you strip off the membrane?

Another option for a less expensive cooker is the Brinkmann "Gourmet". I saw one at Lowes yesterday for $50. While still not comparable to the WSM, nonetheless a far better choice than the standard ECB. The ability to lift the cooker off the fire pan to tend or add coals makes this one work...

This story of course brings up the question of the "Rifle Rack" mod for the WSM.

Hell, my hamburgers are bigger than that brisket!

How much wood will vary with the type. I find Hickory pretty strong, and Pecan very forgiving. Easy to over do it with Hickory but never had the same problem with Pecan. Don't use any green wood.

There's a section on his site about water smokers. His comments there do not seem consistent with the comments you posted. Perhaps his desire to attract traffic to his site, combined with the obvious success of www.virtualweberbullet, has caused him to (at least on his site) "temper" (I'm being...

It's good for bee stings and also the only remedy I'm aware of for jelly-fish stings. It really works! As far as adding it to food, it is unproven as to it's effectivness or it's danger. The fact that so many people are opposed to consuming it (for whatever reason) stops me. I don't believe...

I think the "ham-like flavor" with ribs has to do with smoke exposure. What we would call a "ring" on brisket sometimes turns rib meat completely pink. My experience with briskets in mass-market supermarkets are that they are all cryovaced. Sometimes they trim them in the store, but they all...

Try running the thermo cables through the door.

I've tried this several times, on both baby backs and spares. I gave up on it in favor of an ordinary dry rub due to inconsistent results. Seems to work better on spares than baby backs. I also found it better if applied to the "meaty" side only. Sometimes the mustard seemed to form an...

Get an inexpensive oven thermometer and put in on the top grate and check the lid thermometer against that. Don't use your wife's oven thermometer, the smoke is going to get it pretty nasty. I can tell you from my own experience and from what I've read on this board that there is often a big...

I first found this site when I was searching for help with problems I was having producing bbq on a Brinkmann Gourmet. I found the information I needed to resolve my difficulties, and became aware of the superior design of the WSM. The information provided here gave me the confidence to...

Switch to the Minion method. Your smoke wood is seperated from the heat source by the unlit charcoal. By the time it gets hot enough to smoke, you're probaly past the temperature where the meat "takes" the most smoke.

I think pork loin would be a great place to start! They don't take too long (well, at least compared to brisket), take smoke very well and aren't too expensive and taste great! You could drop a whole chicken in there with it just so's it don't get lonely. Go easy on the smoke unless you're...

I go by temp, not time. I have found that it takes me 10 to 12 hours to get a brisket to 185 internal when smoking at 215-225. It seems to take a little longer for larger briskets, but not a lot longer. About the smallest I've ever cooked is 8#, my last one took 11hrs and 12 min.. The largest I...

Since I have a Brinkmann Gourmet as well as a WSM, I tried swapping out the water pans this past weekend. I can't say there's a great improvement in temperature control, since this is an area that the WSM is already excellent in, but it did seem to take a little longer than usual before I felt...

because of this http://home1.gte.net/res004na/ring.html

Every Super Wal-Mart I've been into has had full briskets, though sometimes you have to ask.

Is this the same one as my 10-29-2000 post on the recipe board? I know some of the people I passed this along to cut the Cayenne in half.

Some more detail may be in order in the interest of neatness. The first couple of times I tried this rub I got it all over everything. I spread the entire mixture on the meat side only. I used to make a double recipe and do the fat side too, but we can't tell the difference in taste, and doing...