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Mick, I use the one from howtobbqright.com. I will never not inject my Briskit again after using his method. My three best Briskits were after switching to his method, Ken

I use the injection from Howtobbqright.com. I don't have the amounts in front of me but it's beef broth, worcestershire, MSG, the same rub you are putting on top and maybe a few other ingredients. I will never not inject my Briskit's after using his injection. I never had more tender moist...

Mike, I was worried about that for a long time. I'd hang out by the case at Costco and ask everyone looking at ribs two questions. Have you bought Costco ribs before and did you ever get a bad slab hidden in the middle. After 100 answers of yes I have and no I haven't I bought a three pack. Been...

I like the Slap Yo Daddy basic rub from his website for my ribs and Pork Butt. Nothing but rave reviews. If I want to get more involved I have a hybrid rub which is a combo of his basic rub and one of Karen Putnams that I have mixed up and on hand most of the time as well. If you want the recipe...

Delo, I just posted under first brisket this weekend. It works great on flats, Ken

This technique works great on flats, also I rest for 1/2 hour or more doing the cooler trick, Ken

I started injecting mine besides rubbing and my last two Briskets were my best ever. I'll never not inject. I use the following injection which is a take from howtobbqright.com 1 heaping teaspoon better than bullion beef base 16 ounces of water 1 tablespoon worchestershire 1 tablespoon of...

Oh and as far as taking up extra space in the grommets if using two probes per hole - aluminum foil, if you using one probe- golf tee wrapped in foil, Ken

To be honest I didn't have any trouble keeping steady temperatures with my standard door or my CB door. It was more of a watching the smoke leak out from around it that made me buy the CB door which was worse. The CB door is still on, still leaks but I still have no problems maintaining a steady...

Hank, I switched exclusively to Sugar Maple for my Salmon. I did it once for the guys at work and the went nuts and said it was the best I ever made. Up to that point I used stronger woods and the same brines etc. Once switching to the Sugar Maple the comments went way up and about my last 10...

I smoke salmon all the time and would challenge anyone who was honest to tell me they tasted it in my BBQ. Same thing as using Blue Bag I guess, some people say they can taste a difference but myself and my guests certainly can't. I was just told by my guests who eat BBQ regularly at some well...

My CB door was worse than my original and was a waste of money. I'm glad yours worked out well for you though, Ken

How much time do you have? A 3.78 pounder will cook quick. Ken

Looks like mine got deleted due to the name LOL My favorite commercial sauce is Fat Bast--d Hawgwash. Maybe this won't get picked up by the BBQ POlice lol.

Richard, that was my plan but all the recipes on here have you start with the point already cooked with the flat. I guess I could have been more clear, would I start the raw point the same way as I would start my flat? Bring it to the same internal temp and then re rub and double smoke etc...

Fat Bastard Hawgwash is my favorite commercial brand.

I purchased a trimmed packer from my butcher that was a bit over 8 pounds for todays smoke. Due to the 50 mph winds and snow I decided to separate and just smoke the flat. Up to this point I have only done flats and am very comfortable with them. Here is the problem. I now have a 2.5 lb point...

Just wanted to say thanks for sharing this recipe. Battled 12 degree temps yesterday to make pulled pork and gave your sauce a shot. My Sister in Law exclusively used it on the pork with no other sauce. I used it along with a sweet red BBQ sauce and then I mixed it with the rest of the pork I...

Cheap grocery store stuff tastes like crap. Get a good one from say Penzeys and you can definitely taste the paprika.

Gotta love it when something so simple is so good.