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Thanks for the temp tip Craig. The next couple weekends I need to do butts for a couple weddings, but after that I'll give the "side-by-side" experiment a try. Steve

Not sure either. What are your thoughts? </div></BLOCKQUOTE> Guess there are enough variables between the last 3 of done recently and last fall/early this year, the real answer is probably an experiment. Get 2 about the same from my meat guy and follow my exact procedures on both, except do 1...

I recalled reading this post from last Fall. Tried a couple high-temp briskets with only fair to good results. I've gone back to low-n-slow with outstanding results. Last 2 briskets have been only the flats, about 8 lbs each. No trimming at all (would add photos to this post, but I'm not...

I don't remember how much we paid for it, but I've been user one of these teflon-coated weber things for years. we love it and experiment with different liquids in the well and the catch pan. hard to beat a dark beer, but if you want something lighter try a reisling or gewurtztraminer (SP?).

I've been using a Guru a couple years now and always use the Minion method. Following Guru guys' recommendations, I do not put water in the water pan, but do put a couple foil balls in it, under a large sheet wrapped around it, but creating a "well" in the foil. This is where I collect...