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When cooking a brisket, is it a good idea to just leave the Polder thermo. in the entire time? Also, if I'm cooking only one brisket should I place it on the top grill or the bottom or does it even matter? Larry

So, on a brisket just keep the rub simple? And, how long before I put it on the fire do I add the rub? Larry

Any good recipes for a tri-tip? Would prefer not to use slow cook method as described on this site. Would rather use high heat, searing etc. Is the WSM good for that kind of grilling and if so how? Would it be better to use my Weber Kettle? I am cooking just about everything on the WSM and...

Can anyone tell me where I can obtain one of those brackets for my thermometer like the one shown on this sight in, "Chicken, Chicken?" The one that goes thru the vent? Thanks, Larry

Well, I say label, "Brisket" and got all excited. Then I got home and started reading all the stuff about them and at that point I found out it was a mini piece of meat. Still tasted good though. And thanks for all the input. I'm doin' chicken this weekend. LE

Fired up the WS with a chimney and 2/3 charcole. After shutting down vents the temp was at 300. Put 1.84 lb. Brisket Flat on top grate. Temp throughout entire process was around 245. At 3hrs. the internal temp of the B was at 120. Because I'm new I wanted to experiment and get this all...

All the directions I find seem to be for cooking a large Brisket. I'm cooking a small 2 pounder. Should I just cook until the internal temp. reaches a certain degree or for a certain amount of time. Other recipes talk about 8-10 hours. Way too long isn't it for a small one? Thanks in advance...