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I just made this dish on Sun for the 9'r game. The only changes for us (kids eating) i only used one Jalapeno and less pepper/salt. I will increase the salt next time. It was lengthy cook - meat on at about noon and foiled around 2:45 at exactly 160 (280 kettle temp). My biggest issue...

Hi all - Ranch 99 is definately the place to go. I would add that there's a Ranch 99 in San Jose off Lundy / Brokaw (not far from the Milpitas location) but their meat dept is WAY better. I've never seen so much beautiful pork. I would highly recommend a quick drive by this location if you're...

Made a batch of this sauce yesterday with by brisket (posting that little story later tonight). This sauce is aweseome! I did cut the vinegar in half as my wife's not a huge fan and it was still awesome. The drippings really give it a wonderful rich flavor. Reminds be aobut the tag line...

I've been looking for a sauce for this weekends 2nd attempt at brisket - judging by the many, many positive reviews i can't think of a better place to start that with the "stock" #5 sauce. thank you for this!

One of our favorites is the following from Emeril Legasse(sp?). Doing it in the cast iron skillet really makes a difference - I tried it once on a regular pan and the results weren't as good. Didn't have that nice crust! This one is worth a try...

Thank you everyone for your advice / feedback. I knew i could count on getting helpful info. I think this time i will try this one with no foil for better bark and will follow Gary's advice. If i were to foil then thank you Noe for the info - this sounds logical to me as well. the real...

Ok – this Sat will be my second run at brisket. My first attempt, while good flavor, was dry. I almost definitely overcooked. For starters it was not a whole brisket but rather just a flat and a well trimmed one at that. Second, I only had an instant read thermometer (thought I could keep an...

Hi Folks - first thanks for the quick feedback and tips. This piece of brisket is the only thing i could find of reasonable size as I didn't want 12 lbs of meat given that there are only four of us eating... It is pretty flat and even so will take your suggestion about foiling. My temp is...

Hi All - i finally decided to man up and try a brisket. shouldn't be that hard given all the good posts / advice found here. I have no problems with the BRITU recipe and chicken so here goes. I used the rub found in the midnight brisket recipe and got my coals going by 7 AM today - used...

Hi Robin - back in college we used to hunt grey squirrels. One of my buddies used to prep them pretty much the way Ron G pointed out - and would then then slow cook for an hour or so. No idea what he seasoned them with or any other details (sorry) - but back then with a few beers (ok more than...

Bryan - let me add that when I do BCC i have not used the WSM but rather usually my kettle or my Genesis gasser with small smoke pouch. I usually appply a basic rub, drink half a can of beer and then shove the rest in the arse of the bird. Cook time is about 1-1.5 hours depending on bird size -...

Dang I love this site! SO much good advice! I'm a newbie here but have done bcc many times - from what little i know it sounds like the other posters got it right. Too much smoke and overcooked. I would also use a smallchunk of apple wood - we must have the same wife . This is where I add...

I don't know about nicer - it was a new at the time (12 years ago) hand me down from somebody that never used it and it's been sitting unused next to my barn for years - but yeah it's got three vents on the bottom. I gotta add that I really like the WSM. So easy to use.

I bought mine for $388 at aimtofind.com before i realized that an Amazon purchase would have helped this site. If I could convince my wife that I needed a second unit I'd use Amazon. sorry guys...

I buy all of my trip from Costco. Here in CA we can buy a bulk package with 6-8 good sized tri-tips. They're very lean, good quality, require very little trimming. I'll cross my fingers for you. Had one last night actually.

What a pleaure to run across this thread. I've got one of these stories. I'm new to the smoking thing and did some ribs a while back before reading and learning. afterall we're just cooking ribs with some smoke wood - how tough can that be?! HA! I ended up with a couple of racks of pork...

Guess i'll stick my nose in here regarding Paul's last comment on the kettle. I'm a newbie here - definately don't have the experience of ALL of you! I did a few racks of rolled up pork ribs last weekend using my kettle - couldn't wait for my new WSM 22.5" to arrive(!) - and found it held...

Somebody get a rope....