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Thanks Greg - but, I found the root of my problem. A bad thermometer for the picnic. It is a cheapo dial kind, so I tried a dial Taylor type and the Picnic is at 160*, not 120*. The brisket is now at 161* using the ET-73. What is more important - foiling in a cooler after reaching desired...

I have had an 11 Picninc (bone in) for 18.5 hours. At 13 hours the internal temp read 120*, at 18.5 hours the temp reads 120* again. I am shooting for 200*. Temp taken at 3-different locations on the Picnic. After 11.5 hours I threw on an 6.5 # flat brisket which obviously is stealing some...

While cleaning an 11# picnic I found 3 rather large veins (1/8"+ diameter). Should I dig them out? After cooking, will I be able to see them and discard them? As you can tell, this is my 1st picnic. Thanks, ~ Sean

I have always burned BBQ's Galore wood chunks. However, today I saw Charbroil brand wood chunks. I couldn't believe my eyes - practically 100% chunks and no chips. The BBQG "chunks" bag usually have 4-5 good size chunks, then large splinters, shims, chips and toothpicks. The price is the same...

Thought I would start a new thread based on this info. . . I just spoke to a manager at the Temecula based Calloway Winery asking to buy a used barrel. They sell them for $20, and I thought great. \I told the mgr that I was going to use it for fuel for BBQ, he said, "I moved from Texas 3-years...

Susan, Maybe this is a stupid question - but, how would you use pellets on the WSM during a Minion Method for 20 hours? Thanks, ~ Sean

A search yielded this thread, which is old, and no longer relevant. http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=1780069052&m=8770002152&r=8770002152#8770002152 Has anybody recently found any wine barrel chunks? Thanks, ~ Sean

Thanks - I cower in shame for my lame mathematical error. ~ Sean

I haven't seen the flats yet - Mr. Butcher said he had 6 #'rs when I called looking for a full. Doug - any idea what that magical temperature is for 'pot roast' stage? I think I will try to get the picnic and the flats to 195-200*. With an 11 pound picninc, that should be about 22 hrs. Do I...

Thanks guys - Doug - you solved the mystery. I have never done flats before. What internal temp should I shoot for sliced, juicy, not dry brisket? I plan on wrapping in foil and leaving in cooler for 2+ hours before eating. Also, I will be doing a bone-in , 11# picnic on the top. See...

I can't seem to locate any full packers, and my butcher only has halfs (~ 6#'s). Would you do 2 halfs, or hold out on trying to find a full? ~ Sean

For those that like pics - http://www.manzanares.org/Smoke2.htm Any feedback/comments would be appreciated. ~ Sean

I helped out on a BBQ team and the lead guy (Steve Hilmer) completely covered the ribs in raw cane sugar (search on Turbinado), then sprinkled the ribs with a rub (he took 4th out of 18 in ribs.) The sugar helped carmelize the base and the rub added another depth of flavor. I tried this on my...

Thanks guys - 195*+ will be my target. If the picnic alone will take +/- 24 hours, how do you think a 10# brisket on the bottom rack will effect the cook time? Is it logical that I can get them both done in 24-hours? ~ Sean

I found a lot of old threads regarding butts vs. picnics, but not much info on the bone. I have an 11 pound picnic that is going to go on top of a full brisket. I will be shooting for 180* for the pork and 185* for the brisket. What are the pros/cons of keeping the bone in or out? How does it...

Steve - was that rub #1 or rub #2? ~ Sean

Thanks Doug - My wife is not near the WSM during a smoke and also gives the day 2 smoke flavor a higher intensity than fresh out of the smoker. ~ Sean

Maybe I am reading this different . . . We cook for 5, 8, 15, 20 hours at a time without tasting the Q. We eat at the appropriate time and we taste a flavor of X (out of a 1-10) scale. Next day we re-heat and eat and the flavor is X+Y, correct? If we nibbled throughout the cook, I can...

Here's an interesting scenario that just happened to me. I was in about 4-hours on a 7 hour spare smoke. All of a sudden huge amounts of smoke started coming out. I was dumbfounded and didn't want to open the lid. After peeking in the door, I saw that a rather large chunk had split and the knot...

Sorry guys - tomato based. I am now enjoying Iron Works out of TX. We gave the Bone Sucking Sauce it's fair share here, but it was not popular at my house. Everybody has their own flavors. ~ Sean