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I disagree of course, LOL.....Boiling first is much different than foiling after they have been rubbed and smoked for three hours or more. The dry rub against that raw meat will give it a flavor profile that boiling first and then rubbing will never achieve in my opinion anyway. And you know...

I do similar but make egg rolls instead of tacos and dip in doctored up 1000 island.

I've been thinking of ordering them for years. Thanks for the review. I usually make my own and actually use his multi purpose recipe on his site a lot. I'm currently using Dizzy Pig on Pork and loving that too.

I just did this yesterday and it worked perfectly for a potluck. I smoked the brisket on Monday. Opened the foil for a bit as suggested on howtobbqright.com to let steam escape. Re wrapped. FTC for an hour or so. Took it out of the foil and let it rest on my cutting board. Sliced it and placed...

Came out great. I can't figure out how to pull pictures from my hard drive to this forum since it's been a while.

So I had trouble getting my Weber up to that high of a temperature for the first few hours. I had to leave to do some grocery shopping so I foiled it early at 155 internal. After two hours in the foil I checked it for tenderness and the probe went in like butter and the internal was well over...

Not too late. Sipping coffee and formulating my attack plan. lol.....I was thinking the roaster holds enough moisture to forgo the foil all together.

I'm not shooting for BBQ perfection here as far as traditional BBQ. It's for a pot luck at City Hall and I'm guessing 99% of the employees don't even own a smoker. Looking at the list of things people signed up for I think as long as it doesn't dry out it will go over well. That's my favorite...

Todd, I wasn't going to add anything at high heat. I was thinking of leaving it in the smoker at high heat until the flat gets around 170 internal. Then taking it out of the smoker and finishing it in a electric roaster (skipping the foiling HH step in the smoker ) and a braising liquid until...

My biggest problem is finding foil large enough to hold a brisket that size without the juices leaking out. I also was looking for more of a BBQ sauce than a gravy but that does sound really good. The roaster holds a lot of moisture is why I was thinking of trying that with a braising liquid...

I'm going to attempt my first high heat brisket for a pot luck Tuesday. I have a 18lb Packer. I've read everything posted but could not find anyone who has tried this method on such a large brisket. I also was considering a variation and wanted some input and thoughts. After the brisket reaches...

I don't shop there unless I'm up north hunting and don't have a choice. I think Sams has better meat than WalMart, Costco better than Sam's, and Butcher shops better than all of them. I am spoiled in the Detroit area though and have a lot of choices on small meat markets that cater to their...

Sounds like it's ben answered LOL

I love Sugar Maple. I think it's a lot more milder than Hickory. I put it in the strength class as a fruit woods. I switched to sugar maple exclusively for my smoked salmon as well. I used the same recipe I always do and only switched woods. Everyone said it was my best smoked salmon ever and it...

Ok, so when is the next ingredient chosen? I'm ready for my first throw down lol

My Cajun Bandit door leaked more than my stock aluminum one. I should have saved my money. I heard great stories about them, maybe I just got a bad one. Bought one for Father In Law too and it was marginally better if at all.

Turned out fine side by side. Thanks

Seems like on another site everyone is saying the same thing. I usually go to a butcher shop and get a much larger cut from the chuck and cook it like a butt. I'm thinking three hours under smoke at 225 grate temperature and then foiling it. Plenty of marbled fat on both roasts so I'm hoping all...

Decided to do a chuck roast today for some pulled beef. By the time I decided yesterday night I couldn't get any large roasts. I have two 3 pounders that are about 2.5 to 3 inches thick. Trying to decide if I should stack and tie or cook them side by side. If I do them side by side it will be...

I guess my question and the reason I'll never totally ditch my probe is at what point do you start checking for doneness. I like my probe to at least let me know I'm at say 165 or so . I know a Brisket isn't ready at 165 but I'm not lifting my lid checking blindly etc before it needs to be...