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Big Al, Worse case - perhaps you can leave out the cloves. Maybe substitute with a few white pepper corns?

Kevin, I"m gonna try it that way. Thanks! -Albert

I've used Chris Allingham's apple brined turkey recipe several times with great results. Apple Brined Turkey Wondering if adding the oranges, ginger, garlic, cloves, etc. to the brine solution after the brine has cooled in the frig, then letting the brine sit overnight again in the fridge -...

Kevin, Yes, thanks for the recipe. Wow, I guess you've met my mom! She wants to fry <span class="ev_code_RED">everything</span> in lard too! I've had many a chat with her about cutting back on frying of things - for health reasons. Usually, before I can finish, she'll cut me off and ask if I...

Welcome Mike, What will you start off cooking? -Albert

I located all the ingredients in the Brisket Point Colorado recipe, so I cooked last night. A small note about the recipe - I forgot to add the meat until the very end - as the recipe doesn't specify when to add it (I'm practicing senility). I added a cup full of fresh chopped cilantro, because...

Vernon, Tempting your bride with BBQ.... Hmmmmm... She was all set for her retreat.

Well, I cooked a brisket last Sunday, from which I'll be making Kevin Kruger's Brisket Point Colorado recipe tonight. Kevin's Brisket Point Colorado

Steve, I've cooked brisket with the fat side down, and fat side up. I had better/juicer results cooking the brisket with the fat side up. No affirmation needed, but here's an excerpt from the Midnight Brisket Cook recipe in the Cooking Section of this site: ......After Midnight, We're Gonna...

Kevin, Sounds good. Maybe I'll stop by the grocery store on the way home and grab some of the ingredients. Not sure I'll be able to get Ancho or NM chiles - but we'll figure something out. Thanks! -Albert

Mickey, Around California in the places I shop, pork butts can go for $1.29 to 1.49 per pound. Warehouse stores like Costco sell pork butts, spare ribs, baby-backs, rib roasts and so forth. -Albert

Stuart, Sometimes, we just get a "challenging" piece of meat that won't cooperate - like your pork butt. So meat selection can be important. Its more important with Brisket, as Brisket is just more challenging to cook period. But there's a lot of good help around here and you're asking the...

When I ordered mine, it shipped from Reno, Nevada. I live in San Jose, California, and it only took a couple of days to arrive at my doorstep. Not bad for free shipping.

Stuart, Once bought and cooked a pork butt that weighed about 7 pounds and..... appeared to be relatively lean for a butt I too experienced dryness in the finished product - despite a 190 degree internal temp. I've since learned to buy butts that DO NOT appear to be too lean. Some...

Brian, A success! Tell us about the little wooden table that appears next to your WSM in the photo... I like it. -Albert

Kevin, Did you like the results?

Nicole, Consider asking friends/colleagues at work if they have any fruit trees. Let 'em know you use dried wood for smoking. Last year, a colleague at work gave me a "log" of Peach from a tree he had chopped down months prior. Too bad he had already used the rest for firewood! -Albert

Doug, When checking the temp for 185, is that done on the thick end, or thin end?

Stuart, Thanks for the link to BassPro, I ordered another one to use as a spare. Maybe keep it foiled and ready to go, when switching the smoker configuration from one cook to next during back-to-back cooks. Albert

Hey Keri, I can vouch for fig wood - I use it regularly, and really like it. -Albert