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I'm actually not making it today but soon. I recently bought a Big Green Egg from a small family owned business and it came with two bags of lump and a gift certificate at a small local meat market for a free brisket or pork butt. I told the butcher I'd take the brisket (expecting a flat) and he...

My upper grate temperature is actually lower than my dome temperature and my lower grate is lower than both when I use the water pan. I get about 15 degrees les on top grate and 12 degrees lower than that at lower great confirmed by probes.

Although I have about 8 or 9 years with my WSM 18 under my belt I have never felt comfortable going to bed with the smoker running over night. I usually get up very early in the A.M. and just take cat naps later throughout the cook. I'm planning my first overnight cook with a 17 pound Brisket...

I read an interesting article lately that our pigs we breed in the U.S. are being bred to be leaner and leaner as well. I rub one hour before (any amount of salt draws moisture out) and started using foil on my butts at around 165ish give or take and puling off at 200. At least one hour in the...

I've never seen a point for sale that wasn't a corned beef. Looks like a point, enjoy it, Ken

Meant besides the metal one directly under the stone.............?

I just received a Big Green Egg as a gift in April. I've been making pizzas outdoors ever since. Really is a fun way to cook them. Didn't realize Weber had those. Is there a diffuser plate (called a plate setter on the BGE) that goes directly over the coals under your Stone? Ken

How do you guys like to reheat your ribs when the butts are done on a cook like this?

When I'm cooking for my wife who likes falling off the bone I usually do a 3-2-30-30 for spares.

What temperature is butcher paper good to or is it a special butcher paper you used?

I'm not a fan of Hickory but I was just thinking about trying something like these just for a small amount of smoke mixed in when you don't want a lot like making pizzas etc just a hint of wood fired taste.

Oh and BTW for the first time my Costco didn't get Competition K they only have Blue Bag. I agree stock up on that if they have it, Ken

Had a membership for years. I agree with Don. If it's there buy it. If you think you will come back later it won't be there LOL I lost my Sardines for months. I currently have about 16 tins on my basement shelf now lol.........I've never had any bad meat from Costco. Took me a long time before...

I was thinking of cutting a disposable aluminum pan in half and then trimming it and kinda cupping it under the edges until it shrinks.

Nice pics, I know it's too late until next year.....I like the heart sliced and grilled. Liver cast iron with a little flour, salt, pepper and fried in bacon grease. We always did this at camp on every fresh kill until my buddies dad got Alzheimer's. He was funny, he would always run up when you...

Just read high heat isn't for higher end Briskets on that link you shared due to the fat marbling in the better ones. Maybe I'll do this low temperature and just cook it overnight and break out some Scotch and my fire pit. lol

Thanks for the replies.......so it looks like other than more time to cook than a smaller one high heat is ok. I think I may give that a try. Everything I've done so far has been low temperature cooks, Ken

This is my favorite dish and a once a year special (month long) at my favorite Mexican Restaurant in S/W Detroit's Mexican Town. Besides the pickled red onions with habanero they serve it with a chile de arbol paste that is awesome. Makes you sweat if you use too much but it is great. Wish I...

I noticed on the high heat posts guys recommend 10 to 12 pounders. I've never tried anything high heat. Do you guys think this is too big for a high heat cook? Ken

When I first bought my WSM18 I was using Blue Bag. I switched over to Kingsford Competition exclusively when that came out. With a recent purchase of a BGE I was given some free lump charcoal to get started. I can't believe the amount of natural smoke flavor that comes off of the BGE lump...