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I'm also no expert, having all of one whole brisket to my credit, but I cooked it fat side up and it turned out fantastic.

"Shiners?" I have not seen that term yet. Could someone please explain?

I don't technically "brine" my birds, but I do inject then with a beer/salt/garlic solution the night before and let the bird sit in a large bowl with that same solution all around it. I suppose it's kind of like a brine, but the bird is never totally submerged.

Good job, Susan. I wish I would have been more insistant for my cousin's 50th birthday. My father in law has an ECB and while it's no WSM, I'm sure with some coaxing, it could have turned out a good butt or 2. I gave him the link to the recipes here on this site and he eventually decided it...

Butts take a little longer per lb on average than does brisket. I think if you had 5 lb butts, you'd probablly want a brisket in the 7-9 lb. range and they'd be done about the same time. Of course, all pieces of meat will not cook the same, so it's best to use the "cushon of time" theory Doug...

Another brisket overnighter here. Also will be my first brisket, 13.29 lbs pre-trim. Will be adding 2 cut up chickens on the bottom grate in the morning. WSM just settled in at 235, which is pretty good. I'll be getting to bed soon, but need to get up around 3:00 (California time) to replenish...

What position were your vents at? Was there wind? Was it hot? Lots of variables here, the more info you let us know, the more we can help. Also, to do poultry, most WSM users will use a dry water pan or perhaps no pan at all. Poultry will cook just fine in the 300-350 range, which requires some...

I've seen that Ronco injector thing, it looks like a cheezy gimmick to me. I use a liquid injector for whole chickens, I love it.

I have had smaller racks (1-1? lb. per slab) of BB's be done in a little over 3 hours. I have also made the mistake of letting these small racks go for upwards of 5 hours, and were WAY overdone and inedible. Once again... they're done when they're done.

I doubt that we will ever see $5 a pound wild salmon anymore. That's mostly due to the big push towards sustainable wild aquaculture and the Marine Stewardship Council. There are strict limits on how many fish that are allowed to be caught each givin season/ salmon run. Less quantity means...

I mix the mop sauce about half way through the butt cook, then keep it on the heat as low as my stove will possibly go for the remainder of the cook.

Anyone ever try these? I just was given one of these and I suppose I'll try it, but if anyone has any pointers for its use, I'd appreciate it.

Trying spares for the first time. I have done numerous BB's, but I couldn't resist a 97?/lb sale at my local Vons on spares. Bought a case (10 lb). I may do some beer can chickens as well depending on how many of my friends decide to come over.

Anyone know if that Home Depot sale is nation wide?

I can certianly see how someone (especially someone with a huge tow-behind smoker) would consider a WSM an "entry level" or "inferior" piece of equipment. It's produced in large(er) quantities, is inexpensive, and can't handle something like a whole hog. But for that same someone to say it's...

I tend to have the same "problem" of not being able to goose my WSM at the end as well. I have also never been dissappointed with the results. All things considered, if there is nothing you can do to get your temps out of the 225 range, I'd consider that a blessing in disguise. Perhaps lighting...

I'm afraid your meat is no longer safe for consumption. The general rule of thumb is 4 or more hours in a range of 40 - 140 drgrees will cause foodborne bacteria to rise to unsafe levels. As for your fire, where were your vents? were they open or closed? The Minion Method is here on the site...

My wife didn't like it because it was too peppery/spicy for her. Then again, it may have been the finishing sauce I used. I have done the mustard slatherd one a few times. That one seems to be a more middle of the road recipe when it comes to spice, perhaps a bigger crowd pleaser.

First, good luck fitting them all on one WSM! The most I have ever done at one time was 2 butts, 6.5 & 8 lbs and a picnic 9.5 lb (pre-trimmed weights) and everything was done in 14.5 hours cooking then 2 hours resting, foiled in an ice chest. They all pulled like a dream and neither I nor my...

As with most things, it's all about personal preferences. I really love beef ribs, and despite their tougher tendons and addiotional fat, I actually prefer them over baby backs. I think the meat itself has a lot more flavor than pork ribs.