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Looks like Maple Leaf Lump won't be available in the US anymore. Anyone use this: Maple Leaf Charcaol Click on the Maple Leaf Charcoal link on the left.

Thanks for the advice Kevin. As far as the cook going so well - it did, I was very impressed by the lack of any fluctuations, but my first attempt at brisket turned out a little dry - tasted great but dry. I may try to foil around 170 to 175 next time (will probably be next weekend). Or I may...

I am going to order some wicked Lump. Wouldn't mind ordering some maple leaf too (read about it on naked whiz). Any suggestions on where to order the Maple Leaf? The Royal Oak was great, but the fire did not last as long as Kingsford. Of course this was probably my fault (Someone posted...

Kevin/Brian - do you guys feel your briskets will dry out w/out foil? Never used foil on my ribs. I do not plan on using foil on this brisket until hits 190 then it will go right into the cooler for a few hours. This is my first brisket, so if it is dry, then I will try foil on my next one...

I am cooking a brisket right now - an 11 lb, and several people have recommended to pull and foil at 190. I also read a post where it was suggested to pull a smaller brisket, and I think it was just a flat, earlier. Where are you measuring the temp of the brisket? This is my first one, so I...

I am 10 1/2 hours in with my first burn using lump - Royal Oak. All I can say is wow. Using the minion method, after it reached 200 degrees I closed all three vents to 25 % it reached temp and held. I did make two more adjustments about and hour and and hour and half later, but I shouldn't...

I would close the bottom vents completely. Depending on how much charcoal you lit, wind, temp, etc. 1/4 open will keep your temp way above 250. If that doesn't work, I have seen some people suggest putting some ice in the water pan. But wait, it should take at least 20 mins for a vent change...

First, let me thank everyone for all of your help. Everyone here has been a great resource. The brisket I bought was over 11 lbs. I trimmed and slathered and rubbed it last night. As with butts, there seems to be a huge variance in cooking times (my last cook the butts went 19-20 hours),so I...

Thanks for all of the responses. I did pick up a couple og bags of Royal and think I will try them out.

Thanks Chris. I slathered and rubbed the brisket last night - only have one. I read on another board where someone recommended to slather and rub the night before and then again the next morning. Thinking aout that....

I have never used a mustard slather before. I am going to use one ofPaul Kirk's on my brisket and then I will throw together a rub. I normally rub my ribs/butts overnight. My questions is when using a slather, should I apply it the night before I cook it or should I apply the slather and rub...

Thanks Sonny, a little out of the way, but I will keep Mr. C's Choppin block on my mind. I am pretty close to Spain Park high.

Born in Pitt, moved away at a young age, but have always bled black and gold. Onto BBQ, if I can't find a choice brisket, how will the select turn out? I have never grilled select steaks - only prime and choice - and there is certainly a difference between prime and choice.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I get mine at Super Wal Mart. They carry choice full packers for $1.28 lb. Not sure about Sam's. </div></BLOCKQUOTE> I went to Super...

Kevin - thanks for the input. Do you cook your briskets around 225-235 range? <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Many here start MM lump cooks with Kingsford, something you may wish to do...

I have been using Kingsford, but am thinking about using some lump this weekend with a brisket. I woud love to try Kamodo or wicked good, but I do not think there is a local source. It seems like I can find Royal Oak everywhere. My co-worker swears by it for direct grilling, but does not...

Thanks Don and Bryan. Now I guess the next question - Why fat side down? I know this a perspnal preferance, and obviously you both feel you are getting better results with the fat side down - why? Thanks

Thanks Bryan, I will pass a Super Wal-Mart tomorrow and pick one up. I have never smoked a brisket, after all, I am in pork country, but am anxious and I do enjoy good brisket. I am a firm believer cows and pork make good BBQ. I will be looking around this site for different ideas on rubs and...

I have never used foil, but always (I hope I didn't just jinx myself)have tender ribs. I would agree with everyone else - they probably were not on long enough. I did a couple of racks this weekend and they were on for 8 hours and I kept the fire between 225-235 - no foil. I am not opposed to...

Now that I have gone from using my brinkmann smoker several times a year, to using my WSM every weekend, I need to find a butcher. I haven't had time yet and I want to smoke a brisket this weekend. I will be going by a Sam's and Costco tomorrow. I looked last weekend and Costco did not have...