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Wash off the brine or your meat will be too salty.

Tom, the way I hear it, Weber keeps a very tight control over retail pricing, making it difficult for dealers to undercut one another on Weber grills. A small retailer should be able to compete with larger retailers. But the other side of the coin is, Weber is so successful, the price they set...

Bob, Made in USA Take this link to a site that explains the Made in USA criteria. Some of the criteria for Made in Usa depends on the value of the parts and also how important the part is to the final product (not worded well). In other words, if Honda makes the frame, engine, and transmission...

My opinion with no facts whatsoever to support it: I don't think salting meat prior to cooking will have a significant effect on the texture or juiciness. I think it's just too little salt and too little time to really impact the meat much. If you look at something like cured salmon, they use...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin S.: Pulled pork in 5 hours? Sure, you just need 24" biceps and hands like Vice-Grips. And you also have to reconsider the notion of "tender."...

Thanks for the replies, everyone. Yes, HD has Kingsford for a bargain price, twin 22 lb bags for about $8. They have always had a good price on charcoal, and now it's even cheaper. It sounds like most of us would use about half a bag on a long cook, so it's only a couple dollars. Plus the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: Select brisket are ok but the better the product you start with does effect outcome. Jim </div></BLOCKQUOTE> Jim, just for the sake of...

Both of those are dirt cheap prices, and you can't go wrong with either. Are they both whole packer cuts with all the fat? Make sure whichever you buy isn't trimmed too much. I find choice to be better than select IN GENERAL. I emphasize that because while a carcas is graded as a whole, each...

Steve, I prefer Kosher, but there is nothing wrong with using a table grind salt. Some people think they can taste iodine, so you might want to use non-iodized salt. Personally, I can't tell the difference by the time it's mixed with a bunch of other ingredients, smoke, and meat juices. Don't...

You will want to pull the brisket when the thickest part is around 185-190º.

Here's a link to a video showing how to sharpen and steel a knife. http://www.washingtonpost.com/wp-srv/mmedia/liveonline/040902-11v.htm

I'm trying to get an average of how much it costs to operate a WSM. I know the amount of charcoal and wood varies, but I'm trying to get a ballpark average how much wood and charcoal people use for a long cook, like for a brisket or pork butt. I have a rough idea in my mind that I would use...

Andrew, one of my few gripes about the WSM is the access door is so small, it's hard to add charcoal to the unit, especially if it's already lit. It's not easy to dump a chimney of hot charcoal through that little access door. You kind of need a chute (and some heavy mitts). I added handles...

Paul, Everyone has slightly different results. I have always used a full chimney of lit charcoal on top of the unlit, and my temps usually go right to about 200-220 right off the bat. This weekend, I used less, maybe 1/3 to 1/2 chimney, and the tempt went shooting right past 250 and I had to...

I think filling the ring with charcoal is way more charcoal than you need (Sorry, Paul.) I would fill it about half way, and add some lit charcoal on top. That should last you long enough to do some ribs. You can shut down all your vents when done and it will put out the fire, and any unused...

I don't know about where you live, but where I live, it is not legal to sell food without having an inspected commercial kitchen, and under NO circumstances to they let you store, keep, prepare or sell food at a residence. Now, that said, the odds of the health dept catching you on a weekend...

I just sprinkle them with rub and smoke them until done. I think 30-45 minutes is about right. An hour is too long, usually, they end up wrinkling and shrivelling by then. I do NOT pierce them and can't for the life of me understand why anyone would want to.

Rob, did you add handles to your WSM? If so, you can lift the cooking chamber off and put it to the side, thus exposing the charcoal chamber. But then, I'm not sure what to tell you. I would probably try to find some way to lift the charcoal grate off and shovel the ash out of the bottom...

Weber buys some of it's components from outside the US, including China. I think the main components are US, but I'm not really sure which are US or foreign. It's still essentially an American grill. A lot of companies are contracting with Chinese companies (Nexgrill and Grand Hall, to name a...

Keep a close watch on your cooking temp. I frequently find lump has a tendancy to spike the temp too high after a few hours. Kingsford is more stable. But, I think the flavor from lump is better and there's not much ash to deal with, so lump is definitely worth considering.