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Matter of opinion and much debate. I trim it to around 1/4" and face the cap down on brisket. As indicated here earlier, the meat side can get a little tough down if you're not one who foils (I foil). I don't really care much when it comes to butts. Regardless, the fat doesn't penetrate the...

My 732 died last year and I ordered the 733 last weekend. Should be here today. The 732 was fine but the range was lacking for me. I'm hoping the advertised range of the 733 works better. I don't need a lot of the toys, just the 2 probe temps and the hi/lo alarms. Amazon had them on sale so it...

Ancho Guajillo Pasiila Chipotle Green Peppercorns Red Peppercorns I order from Silk Road. I also get: Chicago Steak Spice Jerk Spice African Citrus Spice Ethiopean Berbere Cajun Spice Argentinian Cimichurri The first are for rubs, the second are rubs in themselves. Late may be too late :)

If you want a one step cook, go as high as you can (maybe 400F on a WSM) with an empty, foiled pan. Low temps will give you rubber skin. If the skin is rubbery, nobody will care about your rub or smoke. If you go high heat, toss a few chunks of light wood on a few minutes before you put on the...

Thanks Chris, Mache, I was picturing the paper I get when I buy a few steaks from my butcher. It has a waxy side. I watched a few Aaron Franklin YouTube vids today. Can't say I agree with all of his opinions but that's always the case and I'm no pro. I use foil because of the tight seal when...

I've only just recently started reading about butcher paper. I've always foiled when wrapping. How does one compare to the other? I consider BP to have a waxy side that I wouldn't necessarily want to use in heat but that doesn't seem to be the case.

Thanks Dave. I took off about a pound and a half to square it. It only took 1 straight cut and now I have a nice pot roast left over. Brisket was really diamond shaped and would have been tough to get on my 18". I'll still have to shoehorn it between the handles. Anyway, I just rubbed and...

I've got a 14lb brisket (after trimming) that I plan on starting Saturday night around 10pm. I'm thinking of cutting a few pounds off so it will fit on my 18" WSM (and to square it up). I'm going to inject it with beef broth but I'm not sure on timing. I'm concerned that, if I inject and rub...

If you make your own rubs, make sure your spices are fresh. That garlic powder you brought when you moved to your new place is pretty much just dust. :)

Bob, it's crumbly on the thin end of the flat and definitely overcooked. Pot roast like without the gravy. My problem, like Mark's, is that one end is tender and the other isn't. I watch the Food Network and see these guys slicing brisket that's just gushing juice. Maybe they're slicing it...

Mark, I've been living your pain for 4 years. Ribs, butts, chicken even beef roasts (prime rib) turn out great but my brisket is a personal embarrassment. I've ordered the high dollar packers from my butcher and grabbed the cheapies from Costco. They've all been extremely tender but mostly dry...

Looks good. I generally trim the top a little more. The fat doesn't really render into the meat. Doesn't matter overall. Big pieces of meat are really forgiving. If you're going to foil, and if you're going to cook the point further, then separate it, cube it, re-rub it and put the pieces back...

Try cooking it to 160-170F then foil it until 200F. Remove and vent the foil at the top and let it sit to around 170F so it can re-absorb some liquid. I agree with the probe test on the way up but it only indicates under done-ness. You'll get the same resistance from done to overdone unless it's...

So I'm happy with my ribs and butts. My brisket has been very tender but never been moist. Without going into detail, I cook on a wsm around 225-250F until the meat hits 165F then I foil until it gets to 195F. Once finished, I open the foil and let it rest until it hits around 170F (per Harry...

I've cooked a suckling pig on a rotisserie over fire. Most aren't more than 20lbs. I'm not sure if you could bend the spine to wrap into a 22". Outside of that, suckling pig is more romance than reality. They don't cook evenly, the skin won't crisp on a low & slow cooker and you lose a bunch of...

I like Globals. They're one piece so stuff doesn't get into corners and you can get the handles wet. Also, they're sharp as heck when you first get them (more on that). Finally, they're not too heavy and well balanced in my opinion. Yes, they're costly but you're going to get 10yrs out of them...

Thanks all. I'm going with a chimney of lit, another of not and another of lit (like a sandwich). If I can't get to temp I'm just going to let the birds get an hour of smoke then finish them in the oven. I have a south African citrus spice rub that's begging for a smoked chicken.

Hi All, I picked up some interesting spice combinations from Silk Road and want to do a few high heat chickens. I've had problems in the past getting above 300F. Last time I used the standard method and was stuck at 275F, empty pan (Toronto winter, 20F). I'm thinking I might just double up the...

Not sure why you want to do both backs and sides. This just adds to your timing challenges. I'd start a single large butt on the bottom rack around 8am (foil it about 6hrs in/Texas Crutch) and add 4 racks of skewered ribs on top. Toss a dozen cobs of corn on while the meat rests (break them in...

I disagree with almost every point you made but have no issues with how you cook :)