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Erik, If you cut off all of the visible fat, that may be your problem. You want to keep the flat cap trimmed to about 1/4 inch at least, especially with the high heat. When I did my first one a couple of weeks ago, I cooked it with the fat side down and the fat seemed to protect the meat from...

I found a good deal on Pork Butt at Costco but they are boneless. All of the butts I have done to date have been bone in. I have seen mention of rolling the boneless and tieing it but wasn't sure why you need to do that. I wanted to know if anyone has other thoughts on what to do with the...

Thanks Matt. Any thoughts on rub or brining? bob

I had the same issue last week when I did my first high-heat brisket. Just prop the door about an inch and it should hold.

I hear you. You all have helped me to shorten my learning curve tremendously. I couldn't have had nearly the level of success without the help of everyone on here. My wife laughs at how much time I spend with my "pork dork" friends online but she certainly doesn't complain about all the great...

Well, everything turned out great. I ended up rubbing with a rub I had used on beef previously that is more chili powder based, specifically chipotle chili powder. May try a paste next time or maybe a combo of both. It ended up taking a little over 4 hours after foiling with some beef broth at...

Craig, I am thinking of doing this this weekend. Couple of questions. Do you use water in the pan or ceramic pan or nothing? Also, what do people like to rub with or should I brine. Thanks, Bob

Tim, I agree. The biggest issue I have is getting an accurate reading of the grate temp. I had read all of the issues with the Mav and when I got it, I agreed with them. As you stated, I too am amazed that others have not come out with one that is better made. Opportunity for someone out...

I spoke to maverick and they are sending me a new food probe as the smoker probes are now on back order. When they are back in stock, they will send me the smoker probe also. Okie, the appeal for the Maverick is having the dual probe for the smoker temp. Unless I'm mistaken, the AW-131 is...

Okay, my turn for a question. I thought I had read to cook brisket fat side down. Was that wrong? When I did my high-heat brisket this weekend, I did fat side down and it helped protect the meat from the heat. bob

My first time using the ET-73 this weekend. Was doing a high-heat brisket. Unfortunately, about 30 minutes after I put on the smoker probe, the system registered "HHH" which according to their users manual, means that the probe has shorted out. I was probably going to contact Maverick to ask...

Mine is on it's way. Put on about 11:45 and it hit 170 at 2:00. Just foiled with some beef broth and it's back on. Been running around 350-375. Bottom of briskets (fat side) got pretty well done already but rest is looking good. Hope this works or I will have a dozen unhappy guests tonight...

Okay, we have friends and relatives coming over tomorrow for a cookout and I have decided to do a high-temp brisket. The only brisket I have done to date was low and slow and came out great but I can't do a long cook due to kid activities and unable to do an overnighter. Here is my plan and...

I agree with Kevin. When I did mine, I pulled at around 205 after foiling with some beef broth. Definitely was not dry.

We ate the leftovers that were frozen tonight as barbecued beef and it was awesome. When I picked up my high school son after his soccer game what was for dinner, he said, "You made my day!" I foiled mine around 170 with some beef broth and the veggies. Good stuff, I'll tell you. Good luck...

John, I did my first non-water, ceramic dish cook in the WSM. My temp was in the 250-300 range for almost the whole time. Not sure how the ceramic would work in your cooker. As for leftovers, I put some into a foodsaver bag and froze them, vacuum packed. I have not eaten them so I can't...

For those of you that prefer the flat, do you usually do only the flat or the whole packer? I have only done flats to date so not sure what I am missing? Bob

Bryan, I liked the flavor better, especially with the chipotle chili powder. Not as salty as the packaged. I went a little heavier on the cumin but that's our preference as we love that flavor. Otherwise, it's just a matter of preference. Not sure if I answered your question or not. By...

Sure, here you go. It's from a thread on the BarbecueBible.com site. Shredded Beef 1 It's about halfway down by a guy named TX Sandman. I roughly used the proportions he mentions but reduced the onion powder and used some minced onion. I also used some chipotle chili powder to add to the...

I thought one of them was slightly dry but I couldn't tell you if it was because of where it was in the WSM. Other than that, I thought they were great. In fact, I just had some leftovers for dinner and it tasted even better the second day. By the way, when I foiled them, I put some canned...